Slow Cooker Pear and Chocolate Brioche French Toast Step-by-step instructions

Before you start

Before beginning, ensure your brioche is sliced into thick, uniform pieces. If the bread is fresh, you can leave it out on a wire rack for a few hours or toast it lightly in a low oven to help it absorb the custard.

Prepare your pears by peeling, coring, and slicing them thinly. Have your eggs, milk, and chocolate chips measured and ready at your workstation to ensure the assembly process goes smoothly and quickly.

Instructions

Assembly of the base

1. 1Layering the base
   Place the thick slices of stale brioche bread across the bottom of the slow cooker insert, ensuring the bottom is well covered.
   Look for bread should fit snugly in the bottom
   Tip Use stale bread to ensure the custard absorbs well without becoming mushy.

The brioche should be layered evenly across the base of the slow cooker, creating a stable foundation for the fruit and chocolate. The bread pieces should be packed closely together to ensure they form a cohesive structure that will hold the custard mixture once poured.

Adding layers

2. 2Adding fruit and chocolate
   Arrange the thinly sliced pears over the layer of brioche slices, followed by a generous scattering of chocolate chips over the top.
   Look for even distribution of fruit and chocolate
   Tip Slice the pears thinly so they soften perfectly during the slow cooking process.

Check that the pear slices are distributed uniformly across the bread surface. The chocolate chips should be sprinkled evenly to ensure that every serving contains a balanced amount of chocolate. Ensure the pears are not piled too high to allow for even cooking throughout the entire dish.

Cooking the dish

3. 3Cooking the custard
   Whisk the eggs and milk together in a measuring cup until fully combined. Pour the mixture evenly over the brioche and fruit. Cover and cook on low until the custard is set and reaches an internal temperature of 160°F (71°C) to ensure the eggs are cooked through.
   Look for custard is set and edges are golden
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Do not stir the mixture once the custard has been poured over the bread.

The custard should be poured slowly and evenly over the top, making sure it reaches all the edges of the bread.

By the end of this phase, the dish should be steaming, with the chocolate melted and the brioche softened. Ensure the internal temperature reaches 160°F (71°C) before turning off the heat.

Common mistakes

A common mistake is using bread that is too fresh, which can lead to a soggy texture rather than a firm, custard-like consistency. Always opt for stale bread.

Another error is overloading the slow cooker with too much liquid; follow the ratios provided to ensure the custard sets properly. Avoid lifting the lid frequently during the cooking process, as this releases heat and moisture, which are critical for the even cooking of the brioche.

How to tell it’s done

The French toast is finished when the custard is fully set and firm to the touch. Using a digital thermometer, check that the center of the dish reaches an internal temperature of 160°F (71°C) to ensure the eggs are cooked through.

The top should appear golden and slightly caramelized, and the pears should be tender when pierced with a fork. Allow the dish to rest for five minutes before serving to let the layers settle.

• Egg dishes: 160°F (71°C) in the thickest part