My recipe for Cinnamon brioche with caramelised plums

The traditional Christmas lunch is always deemed star of the show, and I for one would never dare contest this. However, there is an opportunity to give oneself a special, yet crucially light treat ahead of the turkey and goose-fat laden spuds. Breakfast or brunch can all too easily fall under the radar and, especially for the chief cook, should never be shunned or ignored (and is a much needed energy-source requirement to set you up for the festive activities that follow).

Here is one of my enticingly quick and easy brunch recipes, ideal for that few hours of hopeful peace in the morning before…the after!

Caramelised plums on brioche french toast
Recipe, food and props styling: Natalie Seldon Photography: Joff Lee

Cinnamon brioche toast served with caramelised plums and crème fraiche

You can make the caramelised plums ahead of time and simply warm them through when you want them.

Serves 4
Prep 10 minutes
Cook 15 minutes

4 slices brioche
3 large free range eggs
60ml single cream
2 tbsp caster sugar
1 tsp ground cinnamon
2 tbsp butter
4 plums, stones removed and flesh cut into 8 thin slices
4 tbsp crème fraiche
icing sugar, to serve

1.Begin with the plums; melt 1 tbsp of the butter in a non-stick frying pan and add the plums. Sprinkle over 1 tbsp caster sugar and cook over a low heat, turning occasionally until the sugar is dissolved and the plums are tender and golden brown. Keep warm whilst you prepare the cinnamon toast.
2.In a bowl, whisk together the eggs, cream, the remaining sugar and cinnamon. Heat a separate pan over a medium heat and melt the remaining butter until just starting to bubble.
3.Dip the bread slices in the egg mixture and place in the pan, two at a time, for 2 minutes on each side or until golden. Melt a little more butter in the pan before adding the second batch if required.
4.Top each slice with a quarter of the fruit and some plum syrup, a spoonful of crème fraiche and a light dusting of icing sugar. Serve immediately whilst warm.

About prettyediblestylist

Cookbook author, Food and recipe writer, Food and Prop stylist, Photographer, Jo Malone London stylist, Estella Cupcakes founder. Instagram: @prettyediblestylist
This entry was posted in Food and Props styling, Recipes. Bookmark the permalink.

One Response to My recipe for Cinnamon brioche with caramelised plums

  1. Carole says:

    Carole’s Chatter is collecting links using plums today. This is a nice one. I do hope you pop over and link in. This is the link . Cheers

Please feel free to share your thoughts!