Cinnamon French toast with plum compote
Vanilla yoghurt, low-fat, added sugar
½ cup(s), (120g)
Canned plums in natural juice, drained
8 individual, 2 tbs plum juice
½ cup(s), (125ml)
3 x 3 second spray(s)
White sourdough bread
300 g, (12 x 25g slices)
- Remove and discard stones from plums and coarsely chop flesh. Combine plums, reserved juice and brown sugar in a small saucepan over medium heat. Bring to the boil. Reduce heat to low and simmer, uncovered, for 3–4 minutes or until compote is thickened slightly.
- Meanwhile, whisk egg, egg white and milk in a medium bowl until combined. Combine caster sugar and cinnamon in a bowl.
- Lightly spray a large non-stick frying pan with oil and heat over medium heat. Dip 3 slices of bread into egg mixture until coated, allowing excess to drip off. Place dipped bread in hot pan and cook for 1–2 minutes each side or until golden brown. Transfer to a plate. Sprinkle with a little cinnamon sugar and cover to keep warm. Repeat with remaining bread and egg mixture to make 12 cinnamon French toasts (respray pan with oil between batches).
- Divide French toast among plates and top with plum compote.Serve with a dollop of yoghurt.