Leftover love

Matt Golinski shares his favourite ways to turn leftover ingredients into mouth-watering dishes.

on Tuesday, 08 Mar, 2016

Pain Perdu with Spiced Pears, Mascarpone and Walnuts

Literally translated as “lost bread”, Pain Perdu or French toast as it is better known is a great way to use up bread that has become too stale to use for sandwiches.

Serves 4


4 x 2cm thick slices sourdough bread

2 eggs

100ml milk

100gm butter

75gm castor sugar

½ tsp cinnamon

2 beurre bosc or William pears

250ml white wine

250ml water

1 cup castor sugar

1 vanilla bean, split and scraped

4 whole cloves

2 bay leaves

1 cinnamon stick

1 piece lemon peel

150gm mascarpone

75gm walnuts, toasted


In a medium saucepan, combine the wine, water, sugar, cinnamon, vanilla, cloves, bay leaves and lemon peel and bring to the boil.

Simmer until the sugar has dissolved.

Peel, halve and core the pears and gently drop into the syrup.

Simmer gently for 10 minutes, turn off heat and allow the pears to cool down in the cooking liquid.

Whisk together the eggs and milk.

Soak the bread in the egg mixture until completely absorbed.

In a large frying pan, melt the butter over a medium heat

Add the soaked bread and fry until golden on both sides.

Remove from the pan and immediately toss in a mixture of the castor sugar and cinnamon.

Spread each slice of bread with a large spoonful of mascarpone and top with half a pear.

Pour over some of the reduced cooking liquid and garnish with the roasted walnuts.


Pretender: NapoleonePear Cider(Yarra Valley, Vic)$5-$6

Perfect: Hills Pear Cider(Adelaide Hills, SA)$5-$6

Pretentious: NV Corte GiaraProsecco (Veneto

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