Spiced plum & almond eggy bread

For this recipe we soak slices of day-old bloomer in plenty of cream, eggs and milk and fry them until crisp and golden. We then pile them high with roasted British plums, which reach their best at the tail end of summer. Be sure not to overcook them or they’ll go mushy and lose their shape. In early summer we use berries rather than plums; and once the plum season has passed, we use bananas.