French Toast with Plum Compote
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
- For the plum compote
- 125 milliliters Plum juice
- 125 milliliters Red wine (Alternatively, currant juice)
- 1 Cinnamon stick
- 2 Star anise
- 2 Tbsps sugar
- 750 grams Plum
- 2 tsps cornstarch
- For the French toast
- 1 Baguette
- 4 eggs (Size M)
- 125 milliliters
- 50 grams sugar
- 1 packet Vanilla sugar
- 75 grams Margarine
Preparation steps
1.
For the plum compote, mix plum juice and red wine in a pot. Add cinnamon, star anise and sugar, mix and simmer for about 5 minutes. Rinse plums, halve, remove pits and cook for 5 minutes in the pot.
2.
Whisk cornstarch with a little cold water in a bowl. Add cornstarch mixture to the pot, bring to a boil while stirring. Then let cool.
3.
For the French toast, cut baguette into slices. Whisk eggs in a bowl with milk, sugar and vanilla. Dip baguette slices in egg mixture and let soak briefly.
4.
Heat margarine in a large non-stick pan and fry slices of soaked baguette in portions until crispy brown on both sides. Serve on plates with plum compote.
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