Cinnamon toast with plums and creme fraiche

A colourful and seductively sweet start to the day from recipe writer Natalie

cinnamon toastIngredients:

4 slices Warburtons Toastie
3 large free range eggs
60ml single cream
125g golden caster sugar
1 tsp ground cinnamon
3 tbsp butter
4 plums, stones removed and flesh cut into
8 thin slices
4 tbsp low fat crème fraiche
Dusting of icing sugar, to serve


1. Begin with the plums; melt 1 tbsp of the butter in a non-stick frying pan and add the plums. Sprinkle over 25g sugar and cook over a low heat, turning occasionally until the sugar is dissolved and the plums are tender and golden brown. Keep warm whilst you prepare the cinnamon toast.
2. In a bowl, whisk together the eggs, cream, the remaining sugar and cinnamon. Heat a separate pan over a medium heat and melt the remaining butter until just starting to bubble.
3. Dip the bread slices in the egg mixture and place in the pan, two at a time, for two minutes on each side or until golden. Melt a little more butter in the pan before adding the second batch, if required.
4. Top each slice with a quarter of the fruit, syrup from the plums, a spoonful of crème fraiche and a dusting of icing sugar. Serve immediately whilst warm.

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