Sybil Kapoor's Pain Perdu with Cinnamon Plums

Pain perdu (French toast) dates back to the Normans in Britain, although this is very much a twenty-first century version. It’s gorgeous eaten with Marjorie Seedlings or other English plums. You can serve it for pudding or for a lazy weekend breakfast.
 

Serves 6

Cinnamon plums:
750g British plums
1 stick cinnamon, broken in half
5 black peppercorns
150g caster sugar (or to taste)
Pain perdu:
6 medium eggs
2 tablespoons dry sherry
a pinch of salt
6 medium slices traditional white bread
90g butter

To serve:
2 tablespoon caster sugar mixed with a generous pinch ground cinnamon
200g creme fraiche (optional)

The plums can be prepared in advance. Wash, quarter and stone them. Place in shallow saucepan with the cinnamon, black peppercorns, 150g caster sugar and one tablespoon water. Set over a medium low heat. Once the sugar begins to melt and plums begin to release their juice, increase the heat slightly and simmer gently for 10 minutes or until the plums are tender. Remove and if using later, chill or freeze, once cold.

Beat the eggs with the sherry and a pinch of salt. De-crust the bread and cut each slice in half diagonally so that you have two triangular slices. Arrange these in wide container and pour over the beaten egg, making sure that both sides of the bread are soaked in egg. Leave for 5 minutes.

Gently reheat the plums. Mix together the caster sugar and cinnamon. Place the creme fraiche on the table.

Divide the butter between two large non-stick frying pans. Set over a low heat. As soon as the butter begins to froth, add the eggy bread and fry briskly for a couple of minutes before flipping over and cooking on the other side for a further minute or two. Then divide between six plates. Sprinkle with the cinnamon sugar and ladle some of the plums and their juice on top. Serve immediately with the creme fraiche.


From 1 August you can see further recipes on www.sybilkapoor.com