French toast with pear, blue cheese

  • Starter
  • 4 Persons
  • 30 min


  • 4 slices of wholemeal bread, multigrain bread or raisin bread
  • 1 ripe pear, such as Conference
  • 125 grams of blue cheese, such as Gorgonzola, Bleu d’Auvergne, Fourme d’Ambert
  • 4 tablespoons of butter
  • 1 egg, 4 tablespoons of whole milk
  • 10 cl. of La Trappe Quadrupel
  • Candied orange peel, optional

10 cl La Trappe Quadrupel (10%)

More about La Trappe Quadrupel (10%)


  • Cut round shapes from the slices of bread with a special cutter.
  • You can cut two shapes from one slice.
  • You may also cut the slices into triangles.
  • Put the egg, milk and ale in a mixing bowl and use a blender to create a smooth batter.
  • Pour the batter into a dish and briefly coat the bread circles (or triangles) with the batter.
  • Remove any excess batter.
  • Heat up the butter in a non-stick pan and fry the circles (or triangles) of bread on both sides.
  • Keep them warm and add a slice of ripe pear and a slice of blue cheese.
  • Add candied orange peel to the pear to taste.
  • Serve as quickly as possible in order to prevent discolouration of the pear.
  • Serve with a glass of La Trappe Quadrupel.

Recipe from Han Hidalgo Fotografie: M.Therese Bruggeman