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  /  Breakfast   /  Eunice Power’s French Toast with Roasted Plums and Crème fraîche

Eunice Power’s French Toast with Roasted Plums and Crème fraîche

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By Irish Yogurts Clonakilty 

French Toast with Roasted Plums and Crème fraîche By Irish Yogurts Clonakilty
Method
  • Heat oven to 190°C. Cut plums in half, discard stones, and arrange on a baking tray lined with baking paper. Scatter with two tablespoons caster sugar, and bake for 20 minutes or until soft and juicy.
  • Whisk the eggs with the remaining sugar and ½ teaspoon vanilla until smooth. Whisk in milk and pour into a flat container. Soak the bread in batter, turning once, until soaked.
  • Heat half the butter in a non-stick frying pan and fry four slices of soaked bread on medium for two minutes on each side until golden, then repeat with remaining butter and soaked bread.
  • Transfer to a baking tray and bake for 10 minutes until fluffed up.
  • To make the vanilla crème fraîche, whisk the crème fraîche, one tablespoon icing sugar and remaining vanilla until smooth.
  • Top two overlapping slices of toast with three or four cut-side-up plums, dust with icing sugar and scatter with mint. Serve with crème fraîche
Ingredients
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