Sundays have mostly been about sweet breakfasts. To make things easier, my husband is a sucker for French toast. Usually I serve it with some syrup or caramelized bananas. But I had some leftover poaching liquid from this recipe I made a while ago. I bought a couple of plums last night and poached them in the same liquid with a splash of water and cinnamon sticks. It sounds like a lot of work but it takes only 10 mins to poach medium sized stone fruits. And the syrup is so lusciously beautiful you can’t help but drown the toasts in it.
Yield:
2 servings
Ingredients:
A day or two old bread – 4 slices (I used a day old buns, sliced)
Eggs – 3
Milk – 1/4 cup (or a dash more, depending onhow big the eggs are)
Sugar – 1 tbsp
Cinnamon powder – 1 tsp
Vanilla – 1/2 tsp (Optional)
Butter – to cook the toasts in
Method:
Whisk eggs, milk, sugar, cinnamon powder and vanilla together till all ingredients are mixed.
Heat a tbsp of salted butter in a nonstick pan. Add a few drops of oil so the butter doesn’t burn.
Dip one slice into the egg mixture and let each side of the bread drink the liquid.
Once the butter starts foaming, place the eggy bread on the pan and let it brown – takes about a minute or so.
Once both sides are nice and caramelized, take it off the pan.
Now you could dust it with some cinnamon sugar or icing sugar at this point, if you’d like.
Pour the plum syrup over it and place plum slices on top.
Serve warm with a cup of coffee or tea.
