Name: Sugar plum French toast
Ingredients: 50 ml whole milk; 15 g butter, melted; 10 red plums (roughly 1 punnet), halved and stoned; 2 large slices of stale sourdough bread, country loaf or brioche; 1 tbsp soft light brown sugar; ½ tsp vanilla extract; crème fraîche or Greek yoghurt; maple syrup; 2 tbsp soft light brown sugar; ¼ tsp sea salt; ground cinnamon; blackberries; 1 egg; 1 tsp butter

Preparation info

Difficulty
Medium

Appears in

Solo

By Signe Johansen

Published 2018

About

The season of mellow fruitfulness is cause for celebration every year: long walks in the woods when the leaves change from green to gold, cooler evenings for a better night’s sleep and autumn’s bounty of ingredients to savour… this dish is a prime example of what to do when British plums arrive.

The amount of plums here may seem like a lot, but it’s worth roasting a larger batch as leftovers are delicious the next day in porridge, on Greek yoghurt, with buttered toast or on fluffy A