This delicious and memorable babka pain perdu with pears and lemon curd is the probably favourite brunch option of all epicurean gods.
Beat the eggs in a medium sized bowl. Add the salt, cinnamon and milk to it.
Heat the butter in a pan (preferably a cast iron skillet).
Soak the babka slices in the egg mixture really well, then add them to the sizzling butter.
Keep them on high heat for half a minute to a minute on each side. They should be golden, not dark brown.
Place them onto the plates, add lemon curd, the pear slices, and sprinkle some of the almonds. Eat immediately, while still warm!