For the French toast batter: Mix the eggs with the sugar and the milk.
Peel and half the pears. Remove the core.
Heat a frying pan and then add the sugar. Melt, without stirring, to form a caramel. Add the butter and the pears to the caramel and lower the heat. Cook for approximately 10 minutes, spooning the caramel over the fruit every once in a while. Sprinkle a pinch of 5 spice over each pear half as they are cooking.
Soak the gingerbread slices in the egg, milk and sugar mixture. Remove each slice from the bowl using a fish slice or perforated spoon and place in a hot pan with a little melted butter. Cook until golden on both sides.
Serve the gingerbread with the caramelised pears and finish with a drizzle of the caramel sauce.
«Feel free to use slightly stale gingerbread as it will keep it's shape better as it cooks.»