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1
Preheat oven to 350F. In a bowl, whisk together the eggs, vanilla, flour, sugar, salt, and cardamom, until combined. Then, gradually whisk in the milk to make a pretty smooth batter. Pour into a pie pan or baking dish.
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2
Heat a Tablespoon or so of butter in a large frying pan over medium heat (or slightly lower). In the meantime, dip a couple of slices of bread in the batter for about 15 seconds on each side.
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3
Add the dipped slices to the hot frying pan, fitting in as many slices as you can while still leaving them space around each. Cook the bread slices until golden brown, about 3 minutes per side, then remove to a cooling rack.
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4
Repeat the dipping and frying procedure until all of the bread is cooked, adding butter to the frying pan as needed.
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5
Place the entire cooling rack with toast slices on a baking sheet and place in the oven for 5-10 minutes, to rewarm, and prevent sogginess. To serve, divide French toast between plates and top each serving with maple-pear compote and a dollop of creme fraiche. Offer additional maple syrup, if desired.
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6
In a large pan, heat butter over medium until melted. Stir in maple syrup and lemon juice and allow to heat until starting to bubble around the edges.
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7
Add the pears, and gently stir to coat with syrup. Turn heat down to low, and simmer until pears are softened, about 10 minutes.
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8
When ready to serve, re-warm slightly if needed, and pour over French toast slices.
