French Toast with Syrupy Plums

clock 10 minutes + 10 minutes bowl Serves 6


  • 300 ml thickened cream
  • 3 eggs, whisked
  • 2 Tbsp icing sugar plus extra, to dust (optional)
  • 1 ½ tsp vanilla extract, plus 1½ tsp for syrupy plums
  • 200g mascarpone, plus extra to serve
  • 50g chopped butter
  • 12 slices toast bread
  • Syrupy plums ingredients
  • 3/4 cup caster sugar
  • 3/4 cup water
  • 3 ripe plums, stones removed, cut into wedges
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  • 1. In a large jug, whisk together the cream, eggs, half of the icing sugar and vanilla extract together.

  • 2. In a separate small bowl, whisk together the mascarpone and remaining icing sugar together.

  • 3. To make the syrupy plums; in a small saucepan, combine sugar, water and vanilla extract. Stir on low heat until sugar dissolves. Add fruit and bring to the boil on high. Reduce heat to medium and simmer 1-2 minutes, until syrupy. Remove from heat.

  • 4. To make french toast; melt butter in a frying pan on high, until foaming. Dip each toast slice into egg mixture to coat well. Cook bread for 1 minute each side, or until golden brown. Place on a serving plate.

  • 5. Spoon fruit and syrup over toast. Dust with icing sugar. Accompany with a dollop of mascarpone.

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