Four huge eggs Two hundred milliliters of whole milk. 30g ice sugar
Pinch of cinnamon; pinch vanilla powder or few drops of vanilla extract. Four thick-cut brioche slices; the staler the better. Twenty grammes unsalted butter for cooking
50g unprocessed butter free from salt. Four ripe plums, stones cut in pieces and removed One cinnamon stalk A little sea salt flakes here.
One vanilla pod, seeds extracted; vanilla powder or vanilla in syrup will also work. One star aine One hundred sixty grammes demerara sugar Two thyme sprugs Ten ml amaretto.
Preheat the oven to 150°C fan.
Start with the caramel plums. Add the butter over a medium heat ovenproof fried pan. Add the plums gradually with the cinnamon stick, salt, vanilla pod, seeds and star anise when the butter is foaming and golden in colour.
Lightly baste the plums, coating them in butter and spices till they start to soften, then sprinkle over the demerara sugar and baste once more adding thyme.
Make the French toast mixture now. Whisk together in a mixing bowl the eggs, milk, icing sugar, vanilla and cinnamon. Cut the brioche into 1-centimeter-thick slices then soak for two minutes in the egg mixture.
This will take 3–4 minutes until the toast is firm to the touch and golden brown. Set a fried pan over a medium-high heat and saute the butter until brown then add the seasoned, eggy bread into the pan and fry until gently caramelized on both sides.
Add the cinnamon and icing sugar to a bowl, then thoroughly combine. To complete Halved the French toast and arrange on plates. Drizzle with some additional plum and caramel, spoon over the roasted plums.
Lightly dust with the cinnamon sugar; present with a dollop of Greek vanilla yoghurt, some orange zest and grains.