Cut the bread slices into heart shapes.
Combine the egg, milk and wholegrain mustard and season with a little salt and pepper.
Melt a knob of butter in a large frying pan. Dip the bread hearts into the egg mixture (on both sides) then fry for 2-3 minutes a side until crisp and golden.
In a separate pan, melt a knob of butter and add the pear slices. Drizzle over a little balsamic vinegar and cook for 1-2 minutes a side until they just start to caramelise.
Sandwich slices of pear, creamy brie and Parma Ham in between two French toast hearts and then serve.
Recipe courtesy of Parma Ham