Ingredients
- 2 eggs
- 100ml milk
- Zest & juice of 1 lemon
- 4 tbsp caster sugar
- 4 slices brioche
- 50g butter
- Punnet of plums, halved and stoned
- Optional: Crème fraîche to serve
Method
- Mix the eggs, milk, lemon zest and 1 tbsp sugar in a roasting tray or wide dish. Add the brioche, into the liquid and allow to absorb on both sides.
- In a saucepan, add 2 tbsp sugar and half of the butter. Over a low/medium heat, simmer until melted. Add the plums, then heat gently for 5 minutes until beginning to soften. Add the lemon juice, and stir to create a syrup.
- In a large, non-stick frying pan, add the remaining butter. Over a medium heat, allow the butter to sizzle. Add the brioche slices and fry on both sides until golden brown.
- Put two slices on each plate, spoon over the plums and some of the bright syrup. Serve with a dollop of crème fraîche and enjoy hot.