Fruity French Toast Fave
Made with Ultima Rooibos and Rye Brown Bread
VIEW BREAD BENEFITS

For the fruit:

3 plums

Bunch of grapes

250ml sugar

500ml water

1 vanilla pod, split lengthways

1 cinnamon stick

 

For the french toast:

6 slices Albany Ultima Rooibos & Rye Brown Bread

4 eggs

125ml milk or cream

Pinch of cinnamon

 

To serve:

125ml yoghurt

For the poached fruit:

Peel the plums and slice in half removing the pip.

Place the sugar and water in a saucepan and heat gently until the sugar dissolves, then add the vanilla pod, cinnamon and fruit.

Poach for about 15 minutes or until the fruit is soft and cooked through, but not mushy.

Remove the fruit and turn up the heat, boiling the syrup until it is thick and pours like runny honey.

 

For the french toast:

Whisk together the eggs, milk or cream and cinnamon.

Soak the bread in the egg mix and fry, on a medium heat, until golden brown on both sides.

 

To serve:

Slice the toast on the diagonal. Layer toast onto serving plates and top with a dollop of yoghurt, then fruit and finally pour over syrup.

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