Best Cinnamon Plums With French Toast Recipes

CINNAMON PLUMS WITH FRENCH TOAST

Steps:

• For the plums: Put the cranberry juice and sugar into a wide saucepan and stir to help start dissolving the sugar. Then put the saucepan over a low heat until the sugar dissolves entirely.
• Halve the plums and remove the pits, then halve them again if they are big brutes.
• Once the sugar's dissolved into the red liquid, add the cinnamon stick, then turn the heat up, bring to the boil and let the pan bubble away for a couple of minutes until the mixture is on the way to becoming syrupy.
• Now turn the syrup down to a simmer and add the plum halves or quarters and cook them gently for about 10 minutes, although note that this is based on starting off with viciously unripe fruits so you might need less time.
• Once the plums are tender but not disintegrating, remove the pan from the heat, cover and leave to keep warm. You can make the plums in advance and either serve them at room temperature with the French toast or warm them up again.
• For the French toast: Whisk together the eggs, milk, ground cinnamon and sugar in a pie dish.
• Sit 2 pieces of bread in the eggy mixture, turning after each side has soaked up enough to color the bread yellow, so that it absorbs the liquid but doesn't fall to pieces.
• Melt half the butter in a frying pan and cook the 2 soaked pieces of bread for a couple of minutes each side. Transfer the yellow, eggy bread, scorched golden in parts, to warm waiting plates. Meanwhile, soak the next 2 slices.
• Melt the remaining butter to cook the last 2 slices in the same way.
• Serve alongside the beautiful scarlet plum compote.
• Make Ahead Note: The compote can be made 1 day ahead. Transfer to bowl to cool, then cover and refrigerate. Warm the compote gently in saucepan before serving.
• Freeze Note: Cooled compote can be frozen in airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat as above.

FRENCH TOAST WITH CINNAMON PLUMS

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.

CINNAMON FRENCH TOAST

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.