Spiced, roasted plums (or any stone fruit) atop perfectly caramelised French toast – making for an indulgent breakfast.
For the plums: Put about 1 cup of fruit juice of your choice, we like to use cranberry juice, and some sugar to taste (to sweeten it up to your preference), 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. It helps to melt the sugar beforehand to speed up the process.
Halve the plums and remove the pits, then halve them again into quarters if they are big. Once the sugar has dissolved, add a cinnamon stick (star anise, thyme, cardamom would all work well here), then turn up the heat.
Bring to a boil and let the pan bubble away for a couple of minutes until the mixture is on the way to becoming syrupy. Turn the syrup down to a simmer and add the plum halves and quarters. Cook them slowly for about 10 minutes. Once the plums are tender but not disintegrating, remove the pan from the heat, cover and leave.
For the French toast: Slice up some baguette or bread of your choice. Whisk together 2-4 eggs, some milk/oat milk, ground cinnamon and sugar (to taste) in a large shallow dish. Place the slices of baguette in the eggy mixture, turning after each side has soaked up enough to colour the slices yellow, so that it absorbs the liquid but doesn't fall to pieces. Melt some butter/oil in a frying pan and cook the baguette slices for a couple of minutes each side.
Serve the baguette French toast slices alongside the beautiful scarlet spiced plum compote.
Additional plant-based method:
Add 1 tablespoon of ground flaxseed and 2½ tablespoons of water to a dish and stir. Let rest for 5 minutes to thicken. Add to recipes in the place of 1 egg.
Preparation note: The compote can be made 1 day ahead. Transfer to a bowl to cool, then cover and refrigerate. Warm the compote gently in a saucepan before serving. Freeze Note: Cooled compote can be frozen in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat as above.