Lemon French toast with poached plums

Lemon French toast with poached plums

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(4 ratings)

Prep: 15 mins Cook: 15 mins

More effort

Serves 4
Can be rustled up in a matter of moments using storecupboard ingredients - and a bag of plums

Nutrition and extra info

Nutrition: per serving (without creme fraiche or ice cream)

  • kcal331
  • fat15g
  • saturates8g
  • carbs44g
  • sugars28g
  • fibre2g
  • protein8g
  • salt0.78g
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Ingredients

  • 2 eggs, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • zest 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 4 tbsp caster sugar
  • 4 slices bread or brioche, cut in half diagonally
  • 50g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 450g plums, halved and stoned
    Plum

    Plum

    pl-um

    The juiciest fruit in the stone fruit family, plums come in many different varieties, some sweet…

  • 1 tbsp lemon juice
  • crème fraîche or vanilla ice cream, to serve

Method

  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.

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Comments (10)

dreamweaver's picture
3.75

Its a Christmas Eve tradition to have this for breakfast, we have it with ice-cream and only have the plums its the kids aren't eating it, otherwise its maple all the way!

caroljefferson's picture

superb, hubby and 2 teenage boys polished this off in approx 3 mins, we live in France so great way to use up day old baguette!

twoboots's picture
5

I added vanilla and a pinch of salt to the eggs. I used 6 of those brioche rolls, split length ways, this soaked up nearly all the egg mix. I used much less butter, ii poured some of the plumb frying butter into the toast pan and added a little bit more to do the French toast. I think brioche is so rich that you can get away with much less butter to get a nice golden colour.
It didn't need the extra sugar at the end.
My 4 year old wolfed it down with Greek yoghurt.

niccip's picture
4

I made these for my parents - didn't have brioche so used stale croissants! Brioche would be better but they were delicious nevertheless!

emily84's picture

Sorry everyone, a stray bit of another recipe had found its way onto the bottom of this one. Have now removed it. Thanks, Emily

sieske's picture

i made this once with apricots, since I didn't have plumbs. It tasted great!! Just divine!!

pevers's picture

Chocolate Monkey Bear - you are right! Where do the greengages and pastry come from?? Apart from that it sounds delicious, gonna try it for breakfast tomorrow as part of my New Years resolution to get fatter ;)

chocolatemonkeybear's picture

Are there two recipes mixed here???

amysimps's picture

Delicious! Fantastic breakfast and very easy.

kalrasunil's picture

Love it. Did not have plums, so i used pears...... i could eat this for breakfast everyday...

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