French toast with plum compote

(40 ratings)
French toasts with cinnamon and plum compote
French toasts with cinnamon and plum compote
  • Serves: 2

  • Prep time:

    plus soaking time
  • Cooking time:

  • Skill level: Bit of effort

  • Costs: Mid-price

A simple-but-delicious way of having eggs for breakfast. Make sure the bread is super-chunky - and serve with natural yogurt.


  • 350g (12oz) ripe plums
  • 3tbsp clear honey
  • 1 cinnamon stick
  • 3tbsp water
  • 2 medium eggs
  • 3tbsp semi-skimmed milk
  • 2 thick slices wholegrain bread (about 125g)
  • 1tbsp mild olive oil
  • 2tsp caster sugar

If you prefer, you can usse fresh apricots or apples instead of the plums.


  1. Halve and stone the plums and put in a small saucepan with 1tbsp of the honey, cinnamon stick and water. Cover and heat very gently for about 5 mins until the plums are soft but not falling apart.
  2. Beat the remaining honey with the eggs and milk. Put the bread slices in a single layer on a dinner plate. Pour the egg mixture over the bread and leave to stand for 10 mins until absorbed.
  3. Heat the oil in a large frying pan, preferably non-stick. Halve or quarter the bread slices diagonally and add to the pan. Fry gently for 1-2 mins on each side until golden.
  4. Drain onto serving plates and sprinkle with the sugar. Serve with the plum compote.

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