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Photo of Cinnamon French toast with plum compote by WW

Cinnamon French toast with plum compote

Total Time
30 min
15 min
15 min
Serve up sweet syrupy plums on golden pan-fried bread for a cafe-style meal your guests will adore. A drizzle of vanilla yoghurt is the perfect finishing touch


Vanilla yoghurt, low-fat, added sugar

½ cup(s), (120g)

Canned plums in natural juice, drained

8 individual, 2 tbs plum juice

Brown sugar

1 tbs


1 medium

Egg white

1 medium

Skim milk

½ cup(s), (125ml)

Caster sugar

1½ tbs

Ground cinnamon

1 tsp

Oil spray

3 x 3 second spray(s)

White sourdough bread

300 g, (12 x 25g slices)


  1. 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.
  2. Meanwhile, whisk egg, egg white and milk in a medium bowl until combined. Combine caster sugar and cinnamon in a bowl.
  3. 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).
  4. Divide French toast among plates and top with plum compote.Serve with a dollop of yoghurt.


TIP: This compote can also be made with fresh plums, peaches or pears, or peaches or pears canned in natural juice. With fresh fruit, use water instead of reserved juice in Step 1.