Cinnamon Plums with French Toast
This is a doubly gratifying recipe for the waste-averse: the French toast is made with the remains of a loaf otherwise too stale to eat and the cranberry-sharp, cinnamon-scented compote uses up plums that were bought more in the spirit of optimism than good sense. If the weight of plums seems a lot for what is a using-up recipe, it is because the plums I first used for this were as big and shiny as billiard balls, and about as hard; and if you're lucky enough to have a plum tree, this would gratifyingly use up a glut. While I love the scarlet-fleshed plums, which the cranberry juice glowingly enhances, any plum will do, and you could go for apple juice were you wanting a less sherbetty-sharp edge to the poached fruit's juices. Similarly, do not think you should consider this compote only to go with the French toast: eat with Greek yogurt or granola at breakfast, with creme anglais for a weekend-lunch dessert, or, frankly, any time.
This is a doubly gratifying recipe for the waste-averse: the French toast is made with the remains of a loaf otherwise too stale to eat and the cranberry-sharp, cinnamon-scented compote uses up plums that were bought more in the spirit of optimism than good sense. If the weight of plums seems a lot for what is a using-up recipe, it is because the plums I first used for this were as big and shiny as billiard balls, and about as hard; and if you're lucky enough to have a plum tree, this would gratifyingly use up a glut. While I love the scarlet-fleshed plums, which the cranberry juice glowingly enhances, any plum will do, and you could go for apple juice were you wanting a less sherbetty-sharp edge to the poached fruit's juices. Similarly, do not think you should consider this compote only to go with the French toast: eat with Greek yogurt or granola at breakfast, with creme anglais for a weekend-lunch dessert, or, frankly, any time.
- Carbohydrate 16.2489671635 g
- Cholesterol 63.378125 mg
- Fat 23.836072784 g
- Fiber 1.76014826300468 g
- Protein 3.1356353975 g
- Saturated Fat 14.903060488225 g
- Serving Size 1 1 servings, with compote to spare (225g)
- Sodium 8076.32252182089 mg
- Sugar 14.4888189004953 g
- Trans Fat 1.73707975362501 g
- Calories 281 calories
Step-by-step
- 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.
- Once the sugar's dissolved into the red liquid, add the cinnamon stick, then turn the heat up, 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.
- 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.
A Waste-Not, Want-Not Delight: Cinnamon Plums and French Toast
As a busy professional, time is my most precious commodity. Juggling work deadlines, social engagements, and the occasional attempt at a semblance of a social life leaves little room for elaborate cooking. Yet, I still crave delicious, satisfying meals that don't require hours of slaving over a hot stove. This recipe for Cinnamon Plums with French Toast is a perfect example of how to create a truly scrumptious meal with minimal fuss and maximum flavor.
The brilliance of this dish lies in its resourcefulness. It’s a beautiful example of “waste not, want not” cooking. Let's face it, we've all been there. A loaf of bread starts to go stale, plums from the farmer's market sit stubbornly on the counter, slowly turning from vibrant purple to something akin to bruises. This recipe masterfully transforms these often-discarded items into a symphony of flavors. The slightly firmer plums add a delightful contrast to the creamy French toast, while the cranberry juice adds a delightful tang that balances the sweetness. The cinnamon provides a warm, cozy finish that is perfect for any time of the day.
The Beauty of Imperfect Ingredients
One of the things I love most about this recipe is its flexibility. It's not about precise measurements or perfectly ripe fruits; it’s about using what you have and making something delicious from it. The slightly stale bread adds a beautiful texture to the French toast, making it satisfyingly dense and soak up the eggy mixture flawlessly. The unripe plums, typically discarded, are transformed into a fragrant compote, perfect for adding that extra touch of zing and visual appeal. The beauty lies in embracing the imperfections, in using whatever is at hand and transforming it into something amazing.
Beyond Breakfast: Versatility is Key
While this recipe is wonderfully suited for breakfast or brunch, its versatility extends far beyond. The sweet and tangy plum compote can be a delightful addition to a range of dishes. Imagine it spooned over creamy Greek yogurt for a healthy and refreshing breakfast, or served alongside granola for a satisfying brunch. Its fruity sweetness makes it the perfect topping for vanilla ice cream or used as a sauce for pancakes. The possibilities are virtually endless. The fact that it can be made ahead of time and frozen makes it an absolute winner for busy days.
More than Just a Recipe: A Lifestyle
This Cinnamon Plums with French Toast recipe is more than just a recipe; it's a reflection of my approach to life. It's about making the most of what you have, embracing imperfection, and finding joy in the simple things. It's a reminder that culinary creativity doesn't require fancy ingredients or complicated techniques; it's about resourcefulness, a little bit of love, and a whole lot of deliciousness. This is not just about delicious food but about mindful consumption. It’s a way to reduce food waste, embrace seasonal ingredients, and use whatever is at hand to create something beautiful and memorable.
A Taste of Home, Wherever I Am
As a frequent traveler, I appreciate recipes that are both easy to execute and adaptable to different situations. This recipe fits that bill perfectly. Whether I’m in a bustling city or a quiet countryside retreat, I can easily adapt it to the ingredients available. It's a taste of home, no matter where I happen to be. This recipe is a testament to how delicious, satisfying, and resourceful cooking doesn’t have to be time consuming or expensive. It’s about making the most of what you have and embracing the unexpected delights that arise from such culinary adventures.
Making Memories, One Meal at a Time
This recipe reminds me of lazy Sunday mornings spent with family, the aroma of cinnamon filling the air, and the simple pleasure of sharing a delicious meal together. It's about creating memories, one meal at a time, and celebrating the simple joys in life. And that, to me, is worth more than any gourmet meal.
