Best Cinnamon Plums With French Toast Recipes

CINNAMON FRENCH TOAST

Cinnamon French Toast image

A simple go-to recipe for French toast, perfect for almost any type of bread. Extra cinnamon gives it a potent sweet spice and half-and-half makes the custard rich without being too heavy.

Provided by Food Network Kitchen

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 cup half-and-half
2 tablespoons granulated sugar
2 teaspoons ground cinnamon, plus more for serving
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
6 large eggs
2 to 3 tablespoons unsalted butter
8 slices challah or brioche bread (3/4 inch thick) or 12 slices sandwich bread
Confectioners' sugar, for dusting
Fresh fruit, for serving
Maple syrup, for serving

Steps:

Preheat the oven to 200 degrees F.
Whisk together the half-and-half, granulated sugar, cinnamon, vanilla, salt and eggs in a large bowl until very well combined and no visible egg white remains. Pour the mixture into an 8- or 9-inch square baking dish.
Heat a large nonstick skillet over medium heat. Add 1/2 tablespoon butter and when it melts, swirl to coat the skillet.
Put 2 slices of bread at a time in the custard until moistened through, about 10 seconds on each side for the thicker bread and 5 seconds for the thinner sandwich bread.
When the butter begins to sizzle, transfer the soaked slices to the skillet and cook until the custard is heated through and the slices are very golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and hold in the oven while you repeat with the remaining butter, bread and custard.
To serve, fan out the slices on a platter or individual plates and dust with confectioners' sugar and additional cinnamon. Serve with fresh fruit and maple syrup.

FRENCH TOAST WITH CINNAMON PLUMS

French Toast With Cinnamon Plums image

These plums can also be made in advance (though remember to reheat gently so the fruit doesn't fall apart) and their berried cinnamon-scented syrup drenches the sweet French toast gloriously. If you wish, you can remove the cooked plums and let the syrup reduce for a more intense, stickier sauce.

Provided by Nigella Lawson

Categories breakfast, brunch, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 cups cranberry juice
1 cup sugar
1 cinnamon stick
2 pounds plums, halved and pitted
2 large eggs
1/4 cup milk
1/2 teaspoon ground cinnamon
1 tablespoon sugar
2 tablespoons butter
6 half-inch slices brioche

Steps:

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.
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.)
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.
Place a portion of French toast on each plate with a serving of plum halves and their syrup.

Nutrition Facts : @context http, Calories 337, UnsaturatedFat 3 grams, Carbohydrate 68 grams, Fat 7 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 56 milligrams, Sugar 61 grams, TransFat 0 grams