Friday, 22 February 2013

French Food Friday....Cinnamon pain perdu with vanilla poached plums

 

Recipe and photo from here

What could be nicer than eggy French toast and poached plums......you can prepare the plums the day before and then store them in the fridge and when ready to use, bring to room temperature before serving. The perfect brunch dish.......

Cinnamon pain perdu with vanilla poached plums

 
Serves: 4 Preparation time: 15 minutes Cooking time: 15 minutes
You will need
200ml pomegranate juice
1 vanilla pod, split
50g unrefined caster sugar
6 ripe plums
50ml double cream
2 brown eggs
8 thick slices day-old brioche
50g unsalted butter
75g unrefined caster sugar, mixed with 1 tbsp ground cinnamon
Greek yoghurt to serve
 
Method
1. Place the pomegranate juice, vanilla pod and 50g of the sugar in a medium pan and slowly bring to simmering point, allowing the sugar to dissolve. Add the plums and bring back up to a simmer and gently poach for five minutes. Remove the pan from the heat and allow the plums to cool and stand, preferably overnight.


2. In a medium mixing bowl, whisk together the cream and eggs. Dip the brioche slices into the mixture and soak for 30 seconds on each side. Remove to a cooling rack that has been placed over a baking sheet and allow to sit for one to two minutes.

3. Over a medium heat, melt half of the butter in a large non-stick grying pan, gently fry the dipped brioche in batches for two minutes on each side, until golden, adding the other half of the butter, as needed.

4. Tip the cinnamon sugar on to a plate and toss each cooked pain perdu (French toast) in the cinnamon sugar to coat. Serve immediately with the poached plums and Greek yoghurt, if you wish.

bon appetit à tous, Leeann x

2 comments:

  1. My mother was from New Orleans, and I grew up eating french toast. This riff looks absolutely divine.

    ReplyDelete
  2. sounds luscious, these would be lovely over a custard for dinner, non?

    ReplyDelete