Louise Robinson’s Spiced Roast Plum And Almond French Toast


Spiced, roasted plums sit atop perfectly caramelised French toast for an indulgently rich breakfast.

Spiced roast plums
4 plums, halved and stoned
15g of light brown sugar
1/4 tsp ground cinnamon
1 star anise
2 tbsp of water
French toast
2 eggs
1 tbsp of double cream
2 tbsp of whole milk
1 tsp vanilla essence
15g of caster sugar
2 slices of white bread, thick, farmhouse style
2 tbsp of sunflower oil

To serve:
2 tbsp of flaked almonds, toasted
yoghurt, to serve (optional)

Preheat the oven to 200°C/gas mark 6.
Place the plums, cut-side up, in an ovenproof dish. Sprinkle over the brown sugar, cinnamon and water and add the star anise. Cover the dish loosely with foil and bake for 30 minutes, or until the fruit is soft but still keeps its shape. When you remove the dish, keep the oven on for later.
While the plums are cooking, beat the eggs, cream, milk, vanilla essence and caster sugar together in a bowl. Pour into a shallow dish and add the bread slices. Soak for 30 minutes, turning them over every now and then as the plums bake.
Heat a large frying pan over a medium heat and add the sunflower oil. Fry the soaked bread for a couple of minutes on each side, or until crisp and golden brown. Transfer the eggy bread to a baking sheet and place in the oven for 3 minutes.
Remove the slices from the oven, cut them in half diagonally and divide between two plates. Top with roasted plum halves and drizzle over some of the plum juice. Sprinkle with flaked almonds and serve immediately, with some yoghurt on the side with you wish.

Recipe courtesy of Louise Robinson for Great British Chefs. Click here for more. 

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