Delightful breakfast or dessert recipe for Spiced Kitke French Toast, topped with mascarpone and honey plums

3 plums
2 jumbo free range eggs
5 tbs cream
8 tbs milk
1½ tbs castor sugar
¼ tsp vanilla essence (vanilla extract or vanilla paste is of course even better)
¾ tsp mixed spice
¾ tsp cinnamon
4-6 slices of thick-cut kitke bread (or brioche, or hot cross buns sliced in half)
salted butter for frying
mascarpone or double cream yoghurt, for serving

How to
Halve the plums, remove the stones and place plums in an ovenproof dish. Drizzle generously with honey. Pop it into a 150 degree Celsius oven and roast until soft-ish.

(How long it takes depends on how ripe the plums are – it could be anything from 10 minutes to 30. If you are in a hurry, simply panfry them in a bit of butter and honey.)

Once the plums are soft and syrupy luscious, remove and keep warm. Whisk the eggs, cream and milk with the sugar, vanilla and spices.

Dip the sliced kitke into it for a good few seconds so the slices can soak up all that spicy wondrousness.

Fry off over medium heat in a generous knob of butter until golden on both sides.

Top with roasted plums and a spoonful of mascarpone or yoghurt, drizzle over any fruit juices from the roasting and serve right away while warm with extra honey on the side for those with a seriously sweet tooth. That would be me!


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Recipe by Lizet Hartley, courtesy of Melkkos & Merlot, a bilingual blog about food.