French Toast With Miso Sugar And Umeboshi Plum Compote

1. 1

   *Start by making the miso sugar. Ideally make this a day or two before you want to make the French toast so the sugar has time to dry out. In a food processor pulse 150g sugar with 2 teaspoons white miso until well combined and the sugar is an even light brown colour. Spread out on a sheet pan lined with parchment paper and set aside to dry. Once dry, and if the sugar seems a bit clumpy, just pulse the sugar a few times in a food processor. Store in an airtight container until ready to use.

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   Next, whisk together the eggs with the milk in a bowl. Place the pain de mie slices in a deep casserole and pour over the eggy milk. Set aside.

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   Now make the umeboshi plum compote. Cut the plums in half, remove the pit and cut each half into quarters. Add to a medium saucepan together with the minced umeboshi plums and the sugar. Add enough water to just cover the plums. Simmer the plums until soft enough to easily be cut in half with a spoon but firm enough to still hold their shape (this will take ca. 10-15 minutes). Taste and add more sugar if you prefer it sweeter.

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   While the umeboshi plum compote is simmering, melt some butter in a large frying pan and fry the soaked bread slices in batches of 2, turning them every 2 minutes or so to ensure even browning. Place the finished slices on a plate covered with a kitchen towel to keep them warm.

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   To serve, for each person place two slices of French toast on a large plate, scatter each slice generously with the miso sugar and add 3-4 spoons of the umeboshi plum compote and some of the juices to each plate.

* Per serving · 4 servings · Values may vary.

No additional tips available.