French Toast With Cinnamon Plums
- Total Time
- 25 Minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups cranberry juice
- 1cup sugar
- 1cinnamon stick
- 2pounds plums, halved and pitted
- 2large eggs
- ¼cup milk
- ½teaspoon ground cinnamon
- 1tablespoon sugar
- 2tablespoons butter
- 6half-inch slices brioche
For the Plums
For the French Toast
Nutritional analysis per serving (6 servings)
433 calories; 9 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 84 grams carbohydrates; 3 grams dietary fiber; 62 grams sugars; 7 grams protein; 183 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a wide saucepan, combine cranberry juice and 1 cup sugar. Place over low heat, and stir until sugar is dissolved. Add cinnamon stick, and raise heat to bring to a boil; boil for about 2 minutes.
- Step 2
Add plums, and reduce heat to low. Simmer until plums are tender but not disintegrating, about 10 minutes. Remove from heat, and set aside. (Plums may be served warm or at room temperature; reheat if desired.)
- Step 3
In a large bowl, whisk together eggs, milk, ground cinnamon and 1 tablespoon sugar. Place a large skillet over medium-low heat, and add 1 tablespoon of butter, spreading it in the pan. Dip three slices of brioche in the egg mixture, so they absorb the liquid but don't fall to pieces. Place in skillet and cook until golden brown on both sides, about 2 minutes a side. Transfer to a plate and keep warm. Repeat with remaining three slices brioche.
- Step 4
Place a portion of French toast on each plate with a serving of plum halves and their syrup.
Private Notes
Comments
This was SO good. I made the french toast with cinnamon chip bread; the plums were so delicious. I put some over some vanilla ice cream the next day. It was also very easy to make. I would reduce the amount of cranberry juice next time so the syrup isn't quite as runny.
Most excellent!
I used 1 tsp of Pure Bourbon Vanilla Extract in place of sugar and it was scrumptious!
Absolutely delicious. I don’t keep cranberry juice on hand so I used what I had: pomegranate juice, and reduced the sugar as it’s sweeter. Other comments mentioned they used orange juice which I’m sure would be fine too - use what ya got! I found 2lbs of plums for 6 slices of toast to be far too much, so don’t feel like you need to go get more than you might have. The extra will be fabulous on vanilla ice cream tonight though, so I’m not complaining. (Also, I used thick-sliced Japanese milk bread from our local Japanese bakery - if you can get it, it’s stellar for French toast! I think 99 Ranch also carries it.)
Made this with unsweetened cranberry juice and red plums that were firm and not very ripe so my compote was tart, which is fine by me. The plums fell apart while resting in the warm syrup. Next time I will remove the plums after cooking for the 10 minutes and serve them on the side. I added 1 star anise along with the cinnamon stick. Delicious way to use unripe plums and will refrigerate and use for smoothies, cocktails, or in other NYT plum recipes - surprisingly more than I anticipated.
This is the perfect French toast egg wash recipe. I use it for all French toast now and with whichever toppings.
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