Lemon French Toast with Poached Plums
A bright, elegant brunch dish that transforms simple bread into a custard-soaked golden canvas for warm spiced plums. The combination of tangy lemon zest in the egg mixture and fresh lemon juice in the plum syrup creates layers of citrus brightness, while the plums add natural sweetness and a jammy richness. Crispy-edged toast meets soft, custardy interiors, balanced by the slight tartness of crème fraîche or coolness of vanilla ice cream. This recipe works beautifully for weekend entertaining, special breakfasts, or leisurely brunches. The plum poaching method is key—cooking them down gently until the juices concentrate into a light golden syrup transforms fresh fruit into a luxurious sauce. This version enhances classic French toast by incorporating a complementary fruit compote rather than relying solely on maple syrup or jam, creating a more refined presentation suited to both casual and formal settings.
Ingredients
- 2 eggs, beaten
- 7 tbsp milk
- 1 lemon, zest only
- 4 tbsp superfine sugar
- 4 slices bread or brioche, cut in half diagonally
- 3 ½ tbsp butter
- 1 lb plums, halved and stonedapricots1:1
milder flavor, similar cook time
- 1 tbsp lemon juice
- crème fraîche or vanilla ice cream(optional)sour cream0.8:1adds dairy
tangier, less rich
Instructions
- 1
Mix eggs, milk, lemon zest, and 1 tbsp sugar in a shallow dish.
- 2
Add bread slices and turn until well soaked in the custard mixture.
- 3
Heat 2 tbsp sugar and 25g butter in a frying pan over gentle heat until sugar melts.
- 4
Add halved and stoned plums to the pan and fry until softened and juices turn golden brown, about 5 minutes.
- 5
Add lemon juice and heat gently to form a light syrup.
- 6
Heat remaining butter in a large non-stick frying pan.
- 7
Add soaked bread slices and fry on each side until golden brown.
- 8
Place two slices on each plate, sprinkle with remaining sugar.
- 9
Spoon plums and their juices over the toast.
- 10
Serve with crème fraîche or vanilla ice cream, or plain.
Tips
Soak bread thoroughly but briefly—oversoak causes mushiness. Use sturdy brioche or day-old bread that holds custard without disintegrating. Test one slice first to gauge timing.
Keep plum heat gentle while reducing juices. High heat breaks down fruit texture and causes juices to caramelize darkly rather than create a light syrup. Stir occasionally.
Serve immediately after assembly. French toast loses crispness quickly as residual heat softens the exterior. Have all components ready before beginning.
Good to Know
French toast does not keep well after cooking due to moisture and texture loss. Plum syrup stores covered in the refrigerator for up to 3 days.
Prepare plum syrup up to 1 day ahead and reheat gently before serving. Soak bread no more than 30 minutes before cooking.
Serve as part of a weekend brunch spread with fresh fruit, pastries, and coffee. Pairs well with sparkling wine or fresh orange juice.
Common Mistakes
Oversoak bread to avoid a mushy, disintegrated base that cannot hold toppings.
Cook plum syrup on high heat to avoid breaking down the fruit texture and producing an overly dark caramelization instead of a light golden syrup.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this recipe ahead?
Prepare the plum syrup a full day in advance and refrigerate covered. Soak bread up to 30 minutes before cooking, not longer. French toast is best served immediately after frying while still crispy.
What if I don't have brioche?
Use thick-cut day-old white bread, challah, or even whole wheat. Avoid thin sandwich bread, which falls apart when soaked. The bread must be sturdy enough to hold custard without disintegrating.
Can I freeze French toast or plum syrup?
Plum syrup freezes well for up to 2 months. Cooked French toast does not freeze successfully—it becomes soggy when thawed. Freeze uncooked soaked bread (not recommended) or prepare components fresh.