Fruity French Toast Fave

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.