- Nut free
- Peanut free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- Vegetarian
- High in dietary fibre
- High in protein
For an indulgent weekend breakfast, top a stack of cinnamon spiced French toast with double cream, and oven roasted plums and rhubarb.
- Serves4
- Cook time25 minutes
- Prep time10 minutes, + 30 mins cooling time
Ingredients
- 4 plums, halved, stoned
- 1 bunch rhubarb, trimmed, cut into 5cm lengths
- 1 cinnamon stick
- 2 whole star anise
- 1/2 cup (125ml) maple syrup
- 1/4 cup (60ml) orange juice
- 2 Coles Australian Free Range Eggs, lightly whisked
- 1/2 cup (125ml) milk
- 2 tbs caster sugar
- 1/2 tsp ground cinnamon
- 20g butter
- 6 x 2cm-thick slices day-old Coles Bakery Stone Baked by Laurent White Sourdough Vienna, halved
- Double cream, to serve
- Orange zest, to serve
- Icing sugar, to dust
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Line a large roasting pan with baking paper, allowing sides to overhang. Arrange the plum and rhubarb in the lined pan. Add the cinnamon stick or quill and star anise. Drizzle with maple syrup and orange juice. Bake for 15 mins or until plum and rhubarb are tender but still hold their shape. Set aside for 30 mins to cool.Step 2
Whisk the egg, milk, sugar and ground cinnamon in a large shallow bowl. Melt half the butter in a large frying pan over medium-low heat. Dip half the bread in the egg mixture for 20 secs. Transfer to the frying pan. Cook for 1-2 mins each side or until golden brown and just cooked through. Transfer to serving plates. Wipe pan clean. Repeat with remaining butter and bread.Step 3
Top the French toast with cream, plum and rhubarb. Drizzle with juices from the roasting pan. Sprinkle with orange zest and dust with icing sugar.
French toast recipe
The origins of French toast are complicated, with stories that place its invention everywhere from Ancient Rome to Germany. Eggy bread, golden toasts, Pan Dulcis, lost bread and Poor Knights of Windsor (Arme Ritter) are just a few other terms used for the sweet breakfast treat. It’s believed the name French toast stuck when the recipe made its way from Europe to America and was popularised by French immigrants. Stale bread and the few other simple, readily-available and inexpensive ingredients for French toast made this dish an easy way to minimise food waste and put another tasty meal on the table. Today, the best french toast recipe is still hotly contested, with some keeping it simple and others going all out.
How to make French toast
To whip up the most basic French toast recipe, all you really need is bread, milk, eggs, sugar and some butter for the pan. It’s as simple as dipping the bread, and then frying it in the pan. However, there are a few clever cooking tips that can turn even the basics into the very best French toast recipe. Firstly, make sure the bread is stale as dry bread will soak up and hold the egg batter better. Some cooks suggest allowing the bread to sit in the batter for a few hours (inside the fridge, of course) to allow for more absorption. Finally, when it comes time to fry, make sure your pan is hot before you throw on that first slice – this way you’ll get that crispy, golden crunch that French toast is known for.
Serving suggestions
What is good to put on French toast? Fresh fruit such as bananas and berries are crowd favourites for this easy French toast recipe, while the roasted Rhubarb and Plum this recipe calls for will further elevate the dish. Caramelised banana is an indulgent addition, while grilled peaches bring a sweet and tangy summer twist. Also have a side of whipped cream ready, and ice-cream if you dare. Don’t feel tied to the sweet side though, as many breakfast connoisseurs take their French toast with Bacon and sometimes even a side of scrambled eggs.
Now get cooking
Looking for more options for a big breakfast spread? Try these loaded fruit muffins, a classic ham and cheese croissant and the new avo toast for the ultimate weekend indulgence. For an even sweeter take on toast, give this choc berry custard toast a go or test out this banoffee French toast instead.
FAQs
French toast with plum and rhubarb
- Serves4
- Cook time25 minutes
- Prep time10 minutes, + 30 mins cooling time
Ingredients
- 4 plums, halved, stoned
- 1 bunch rhubarb, trimmed, cut into 5cm lengths
- 1 cinnamon stick
- 2 whole star anise
- 1/2 cup (125ml) maple syrup
- 1/4 cup (60ml) orange juice
- 2 Coles Australian Free Range Eggs, lightly whisked
- 1/2 cup (125ml) milk
- 2 tbs caster sugar
- 1/2 tsp ground cinnamon
- 20g butter
- 6 x 2cm-thick slices day-old Coles Bakery Stone Baked by Laurent White Sourdough Vienna, halved
- Double cream, to serve
- Orange zest, to serve
- Icing sugar, to dust
Description
For an indulgent weekend breakfast, top a stack of cinnamon spiced French toast with double cream, and oven roasted plums and rhubarb.
Method
Step 1
Preheat oven to 180°C. Line a large roasting pan with baking paper, allowing sides to overhang. Arrange the plum and rhubarb in the lined pan. Add the cinnamon stick or quill and star anise. Drizzle with maple syrup and orange juice. Bake for 15 mins or until plum and rhubarb are tender but still hold their shape. Set aside for 30 mins to cool.Step 2
Whisk the egg, milk, sugar and ground cinnamon in a large shallow bowl. Melt half the butter in a large frying pan over medium-low heat. Dip half the bread in the egg mixture for 20 secs. Transfer to the frying pan. Cook for 1-2 mins each side or until golden brown and just cooked through. Transfer to serving plates. Wipe pan clean. Repeat with remaining butter and bread.Step 3
Top the French toast with cream, plum and rhubarb. Drizzle with juices from the roasting pan. Sprinkle with orange zest and dust with icing sugar.