Pear and Gorgonzola-stuffed French toast – Food & Home Magazine

Ingredients

• <h3>Bread dough</h3>
• 7,5ml (1½ tsp) dry yeast
• 250g cake flour + extra, to dust
• 5ml (1 tsp) salt
• 2,5ml (½ tsp) sugar
• 15ml (1 tbsp) sunflower oil
• 250ml tepid water (approximately), to form a workable dough
• <h3>Pear and gorgonzola filling</h3>
• 15g butter
• 3 sprigs fresh thyme
• 1 pear, cut into quarters
• 50g Gorgonzola/any blue cheese
• 1 large egg
• 50ml milk
• salt and freshly ground black pepper, to taste
• 50ml maple syrup, to serve
• fresh thyme leaves, to garnish