Monday, September 10, 2012

sunday brunch.. lightened up baked french toast with a white plum syrup..


i got my bountiful basket on saturday and in it where white plums!! they looked so delicious.. shell immediately ate one and said they were amazing but sadly the other 3 in the basket were kind of "squishy" so rather than  get rid of them i decided to make baked french toast with a white plum syrup...


i had some left over hot dog bugs from our labor day bbq and i decided to use them up.. ohh my it was sooo good.. i think it might have been the best baked french toast aka bread pudding i've ever made..


see that syrup right there it came out dark because i only had dark agave nectar but if you had the light one it would have been much lighter.. i added lemon zest and some lemon juice and i believe that is what put this over the top!! it really was yummy.. i even tried to lighten it up.. i adapted my recipe from this one here... hers looks fantastic too.. i only made a small one just to test it.. but believe me it will be making an appearance at my next brunch/party...


lightened up baked french toast with a white plum syrup

prep time: 20 minutes
cooking time: 40 minutes
servings: 4


1/4 cup unpacked brown sugar
1 tblsp. water
1 white plum diced small (or any fruit will do)
cooking spray
5 hot dog buns, torn into pieces
1 egg
3/4 cup 2 % milk
1/2 tsp. cinnamon
1/2 tsp. vanilla extract
salt
powdered sugar (for garnish)

syrup:

2 white plums, diced small
1 tblsp. agave nectar
1 tblsp. orange juice
1/4 tsp. all spice
the juice and zest from 1/2  a lemon

preheat your oven to 350 degrees (f).. in a small saucepan melt brown sugar, plums and water over medium low heat, stirring, until smooth and melted.. about 1 minute.. set aside.. take a small casserole dish and coat with cooking spray.. take your ripped up hot dog buns and fill your casserole dish.. pour brown sugar mixture over and stir incorporate.. in a medium mixing bowl whisk together your egg, milk, vanilla, cinnamon and salt until well combined.. then pour evenly over bread.. bake uncovered for 40-50 minutes or until it's a a pale golden color...  while its cooking in a small sauce pan (or same one I just used the same one from before) combine plums, agave, orange juice, all spice and lemon juice and zest over medium/low heat.. cook for about 1 minute then drop the temperature to simmer and cook for about 15 minutes.. it will get thick and syrupy and the plums will get soft and start to break down.. remove casserole dish from oven when french toast is done and serve.. sprinkle with powdered sugar and a spoon full of the syrup...


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