Breakfast Monday through Friday is a frugal affair at chez M&M. Utilitarian at best, the focus is on getting the required energy and nutrients to sustain me through the day – and doing it as fast as possible. But then there are weekends. And my oh my, then the focus is very much on indulgence – preferably of the buttery, sweet, calorie-laden kind. I figure it’s OK, given that I work out (sometimes!) and try to eat healthily (mostly!) weekdays.
French toast is not necessarily a naughty indulgence. But it sure is when made this way. Kitke bread is one of my favourites. I love the soft texture, the teeniest note of sweetness and I adore its shiny ‘knobblyness’. I load the egg/milk/cream mix I dip the slices in with loads of heady spice – vanilla, cinnamon, nutmeg and more. It’s delightful just as is with a drizzle of honey. But why not go the extra mile and top it with honey-roasted plums? A spoonful or two of mascarpone or full cream yoghurt and I’m a super happy chappie. You can make this with any other soft bread with a similar texture like brioche or even hot cross buns! Easter is around the corner after all.
All you need is…
2 jumbo free range eggs
5 tbs cream
8 tbs milk
1½ tbs castor sugar
¼ tsp vanilla essence (vanilla extract or vanilla paste is of course even better)
¾ tsp mixed spice
¾ tsp cinnamon
4-6 slices of thick-cut kitke bread (or brioche, or hot cross buns sliced in half)
salted butter for frying
mascarpone or double cream yoghurt, for serving
Halve the plums, remove the stones and place plums in an ovenproof dish. Drizzle generously with honey. Pop it into a 150 degree Celsius oven and roast until soft-ish. (How long it takes depends on how ripe the plums are – it could be anything from 10 minutes to 30. If you are in a hurry, simply panfry them in a bit of butter and honey.)
Once the plums are soft and syrupy luscious, remove and keep warm. Whisk the eggs, cream and milk with the sugar, vanilla and spices. Dip the sliced kitke into it for a good few seconds so the slices can soak up all that spicy wondrousness. Fry off over medium heat in a generous knob of butter until golden on both sides. Top with roasted plums and a spoonful of mascarpone or yoghurt, drizzle over any fruit juices from the roasting and serve right away while warm with extra honey on the side for those with a seriously sweet tooth. That would be me!