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Servings: 3 people


French toast:

  • 9 slices of bread (see notes)
  • 1 ⅓ cups whole milk
  • 4 eggs
  • 40 grams butter, cubed into small pieces

Cinnamon sugar mix:

  • 2 tablespoons sugar
  • ½ tablespoon cinnamon powder


  • 600 grams plums, pitted and chopped
  • 3 tablespoons sugar
  • 1 cinnamon stick (or 1 teaspoon cinnamon powder)
  • 1 orange


  • First make the compote: Ideally you want the compote to macerate in the fridge for 12 hours. Or at least 4 hours at a minimum. Combine the plums, sugar, cinnamon stick (or powder) and toss them together in a bowl.
  • Zest and juice the orange and add to the plums. Give them all a good toss again and refrigerate for 4-12 hours. The longer the better.
  • Add the plums to a saucepan and cook over medium heat until they break down and become jammy, about 7-10 mins.
  • Stir frequently making sure the sugars don’t catch at the bottom. Taste and add more sugar if necessary. Cook for a few more mins if you add more. Remove the cinnamon stick and set aside.
  • Whisk together milk and eggs in a wide shallow bowl. Stir together the sugar and cinnamon powder in a small bowl.
  • Melt a cube of butter in a pan. Dunk a slice of bread in the milk-egg mixture and flip to coat both sides evenly. Fry in the butter until lightly browned on both sides.
  • Sprinkle the cinnamon sugar mix over one side and flip so the cinnamon sugar side caramelizes and browns. Keep the heat on low for this so the sugar doesn’t burn.
  • Repeat with the rest of the bread slices. Serve hot with the macerated plum compote spooned over the top.


I used brioche in this recipe but use any bread you want or have. Crustier breads like sourdough will soak up more of the milk-egg dunking mixture. To make more, use 1 egg for every ⅓ cup milk.
If your plums are sour, you may need to add more sugar to the compote.