Matt Forbes’ French Toast with Quince, Pear & Passionfruit

By Iro Kotsimbos
30th Aug 2013

On the lookout for a killer breakfast recipe this Father's Day? Boy, do we have one for you! Whipped up by pastry chef extraordinaire Matt Forbes, he who used to work at Vue de Monde and now supplies Melbourne's best cafes with his goodies, this French toast recipe with quince, pear and passionfruit compote will be sure to win Dad over. 

Quince, Pear and Passionfruit Compote


2 x Quince (large)

4 x Pears (ripe)

4 x Passionfruit

4 x Oranges

1 x Cinnamon stick

2 x Cloves

50g x Caster sugar


  1. Peel and dice the quince and pears into 1cm cubes.
  2. Cut the oranges in half and squeeze the juice into a saucepan. Add the sugar, quince, pears, cinnamon and cloves before placing the pan on the stove using a medium heat setting and bring to the boil.
  3. When boiling, place a lid on and turn the heat down to low. Allow the mixture to simmer for 10 minutes or until the quince is cooked. 
  4. When ready, remove from the stove and allow to cool before removing the cinnamon stick and cloves.
  5. Next, cut the passionfruit in half and scrape the pulp into the quince and pear mixture. Stir gently to combine. 
  6. The compote can then be placed in the fridge until required. If you like, prepare the compote the day before serving.

French Toast


1 x Brioche loaf

4 x Eggs (whole)

140g x Caster sugar

200ml x Full cream milk

50ml x Dark rum (optional)

1 tbsp. x Clarified butter


  1. Place the eggs and sugar in a medium sized mixing bowl; using a whisk combine the two ingredients. 
  2. Add the milk and rum and whisk again before placing in the fridge until required. This can be made the day before.
  3. Remove the egg mixture from the fridge and place into a large bowl. Slice the brioche into 1-inch slices before placing them in the egg mixture. Allow the slices to soak for one minute before turning them over and soaking for a further minute. Remove the brioche and allow the excess egg mix to drip off. 
  4. Place a large frying pan on a medium heat setting and add the butter. When hot, place the soaked brioche in the pan and fry until golden brown. Turn it over and repeat on the other side.
  5. Place the toast on a serving plate and top with the quince, pear and passionfruit compote. A little spoon of mascarpone is also a nice touch. Enjoy!

After some more Matt Forbes goodness? Click here for our chat with the man himself.

Image Credit: Natalie Seldon & Joff Lee

Please note: the image pictured is not the same as Matt's recipe.

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