I love the flavors of Scandinavian baking, and one of the dominant ones is cardamom. The idea to use cardamom bread for French toast occurred to my mother and me jointly when deciding what we should provide for breakfast for a crew of us the day after a very long Nordic ski race. This was the absolute perfect big, celebration breakfast. The addition of maple-pear compote was born out of my love of the combination of pears and cardamom. And as much as I adore whipped cream, I like to add creme fraiche to French toast instead to liven it up and not add more sweetness. I got the technique of putting the toast into the oven before serving from a friend. It seems to help in preventing cold or soggy toast, and allows you to serve it all at the same time.

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