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Vanilla and plum French toast

Vanilla and plum French toast

Vanilla and plum French toast

For the plums
6 Flavourburst Plums, stoned removed and roughly chunked
2T raw honey
3T brown sugar
2t vanilla paste or 1T vanilla extract
1 lemon, zested and juiced
4cm piece of ginger, finely grated
1t ground cinnamon

For the French toast
3 free-range eggs
1 cup of cream
1T raw honey
2t vanilla paste
4T butter
6 slices of thick sliced bread
1 cup creme fraiche
icing sugar for dusting

Add the plums, honey, sugar, vanilla, lemon zest and juice to a pot over a medium heat along with the ginger and cinnamon. Bring to simmer before reducing the heat slightly. Allow the mixture to simmer gently until the plums have completely softened and the sugar has completely dissolved.

Allow the mixture to cool in the pan.
For the French toast: beat together the eggs, cream, honey and vanilla. Heat the utter over a medium heat. Add the bread to the eggy mixture, ensuring the bread absorbs enough of the mixture before turning over and soaking well.
Add the bread to the pan and fry in the butter, turning the eggy mixture a golden colour. Allow the bread to caramelise well before turning over and cooking other side. If you prefer your French toast more cooked, reduce the heat and turn over, cooking both sides for another 3 minutes a side.
Top the still warm French toast with some creme fraiche then some of the plum topping. Finish with a dusting of icing sugar before serving.

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