My backyard is drowning in plums right now, thanks to all the spring rain before and after flowering, and a lot of warm sun. They are bright red, juicy and super sweet.
It is so wonderful to have your own fruit tree. I enjoy watching the fruit grow and, most importantly, being able to pick them right when they are ripe and ready to eat. The only problem is that I cannot keep up with all the fruit that falls on the ground.
I already made a plum tart with them, but this recipe is super easy and very delicious. It is perfect for a weekend brunch this time of year.
PAIN PERDU--French Toast with Fresh Plums
2016-08-24 12:28:42
Serves 2
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
- ¾ cup plus 2 tablespoons granulated sugar
- 8 medium red plums, halved and pitted, cut into wedges
- 1 teaspoon ground cinnamon
- 2 cups half and half or whole milk
- 2 large fresh eggs
- 4 1-inch-thick slices brioche or challah bread
- 1-2 tablespoons unsalted butter
- Confectioners’ sugar and whipped crème fraiche or sour cream for serving
Instructions
- In a small saucepan, combine ¾ cup of sugar and ¾ cup of water and bring to boil over moderately high heat, stirring occasionally until the sugar is dissolved, about 3 minutes. Remove the syrup from the heat and let cool slightly. In a mixing bowl, toss the plums with ½ cup of the syrup gently. Set aside.
- In a small bowl, whisk the remaining 2 Tbsp sugar with the cinnamon.
- In a shallow glass pie plate or baking dish, whisk the remaining ½ cup of syrup with the half and half and eggs. Add the bread slices one at a time and soak until evenly moistened but not soggy. Transfer to a large plate or baking sheet.
- In a large skillet, melt the butter over moderately low heat. Sprinkle half of the cinnamon/sugar mixture on one side of each bread slice and cook sugared side down until bread is nicely browned, about 3 minutes. Sprinkle with the remaining cinnamon/sugar, then flip and cook until browned on the other side, about 3 minutes longer.
- Transfer the French toast to plates and dust with confectioners’ sugar. Serve with the plums and their syrup, and top with whipped crème fraiche.
Notes
- I used a 10-inch skillet and cooked 2 slices of bread at a time.
Adapted from Food & Wine Magazine, May 2016
Adapted from Food & Wine Magazine, May 2016
CocoBeat https://cocobeat.net/
Very nice tree. And delicioso . Plums are so sweet And organic.