Ingredients
Method
- Prepare the plums: In a large skillet over medium heat, melt the butter. Add the brown sugar, cinnamon, and nutmeg, stirring constantly until the mixture bubbles and smells fragrant, about 2 minutes.
- Cook the fruit: Gently add the plum wedges to the skillet in a single layer. Cook for 3-4 minutes per side without moving them too much, allowing them to caramelize. Sprinkle with lemon juice and remove from heat once tender but still holding their shape. Set aside and keep warm.
- Make the custard: In a shallow baking dish or wide bowl, whisk together the eggs, milk, vanilla extract, cinnamon, and salt until fully combined and smooth.
- Soak the bread: Place one slice of bread into the egg mixture. Let it soak for about 30 seconds on each side, ensuring it absorbs the liquid but doesn't fall apart. Repeat with remaining slices.
- Cook the toast: Heat a non-stick skillet or griddle over medium-low heat and add a small amount of butter. Once the butter foams slightly, place the soaked bread slices in the pan. Cook for 3-4 minutes per side, until deeply golden brown and cooked through to an internal temperature of 160°F (71°C).
- Assemble: Serve the French toast immediately with a generous portion of warm cinnamon plums alongside or on top. Drizzle with maple syrup and add whipped cream if desired.
Nutrition
Notes
Pairing them with French toast balances the bright acidity of the stone fruit against rich, eggy bread. I always soak the brioche in the custard for at least five minutes; it ensures the center cooks through evenly while the edges crisp up perfectly on the griddle.
Using a heavy skillet instead of a pan allows for better heat distribution, preventing burning and ensuring each piece gets that golden crust. This combination has earned its place as my go-to breakfast when I want something special but simple.