Lemon French toast with poached plums

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Mary Cadogan

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Recipe by Mary Cadogan

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1. Mix the eggs, milk, lemon zest and 1 tbsp sugar in a shallow dish. Add the bread, then turn in the liquid until well soaked.
2. Put 2 tbsp sugar and 25g butter in a frying pan, then heat gently until the sugar has melted. Add the plums, then fry until they are softened and the juice is golden brown, about 5 mins. Add the lemon juice, then heat gently to make a light syrup.
3. Heat the remaining butter in a large non- stick frying pan, then add the slices of bread and fry on each side until golden brown. Put two slices on each plate, sprinkle with the remaining sugar, then spoon over the plums and their juices. Serve as they are or with crème fraîche or vanilla ice cream.

Per serving (without creme fraiche or ice cream)

331 kcalories, protein 8g, carbohydrate 44g, fat 15 g, saturated fat 8g, fibre 2g, sugar 28g, salt 0.78 g

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Ingredients

• 2 eggs , beaten
• 100ml milk
• zest 1 lemon
• 4 tbsp caster sugar
• 4 slices bread or brioche, cut in half diagonally
• 50g butter
• 450g plums , halved and stoned
• 1 tbsp lemon juice
• crème fraîche or vanilla ice cream, to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 15 mins

Ingredients

• 2 eggs , beaten
• 100ml milk
• zest 1 lemon
• 4 tbsp caster sugar
• 4 slices bread or brioche, cut in half diagonally
• 50g butter
• 450g plums , halved and stoned
• 1 tbsp lemon juice
• crème fraîche or vanilla ice cream, to serve

Per serving (without creme fraiche or ice cream)

331 kcalories, protein 8g, carbohydrate 44g, fat 15 g, saturated fat 8g, fibre 2g, sugar 28g, salt 0.78 g

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