French toast is an ideal way to turn slightly stale bread or brioche into a warm, generous dessert. In this version, we pair golden slices with pan-cooked plums, toasted almonds and our raw lavender honey. Its floral character provides the finishing touch without making the plate feel heavy.
The whole recipe takes around 30 minutes and works just as well for a leisurely brunch as it does for dessert.
Why pair plums with lavender honey?
Plums soften in the pan while retaining a little acidity. That freshness balances French toast made with milk and eggs. Our raw lavender honey is pale golden, creamy and distinctly floral. We use most of it after cooking, while the plums are still warm, so its character remains easy to appreciate.
Toasted almonds add crunch. They are optional, but their roasted flavour contrasts beautifully with the tender fruit.
Ingredients for four
- 8 thick slices of brioche or slightly stale bread;
- 3 to 4 ripe but still firm plums;
- 2 eggs;
- 250 ml milk;
- 2 tablespoons of our raw lavender honey, plus extra to serve;
- 25 g flaked almonds;
- 25 g butter;
- 1 teaspoon vanilla extract, optional;
- a small pinch of salt.
Allergens: this recipe contains gluten, eggs, milk and almonds. Always check the labels of the ingredients you use.
How to make plum French toast
1. Toast the almonds
Place the flaked almonds in a dry frying pan. Toast over medium heat for 2 to 3 minutes, stirring frequently. Remove them as soon as they turn lightly golden; they will continue to toast slightly off the heat. Set aside.
2. Cook the plums
Wash and halve the plums, remove the stones and cut each half into wedges. Melt roughly one third of the butter in the pan. Add the fruit and cook over medium heat for 4 to 5 minutes, turning gently.
Once the wedges are tender but still hold their shape, remove the pan from the heat. Add one tablespoon of raw lavender honey and fold gently to coat the plums. Keep warm.
3. Make the custard
Whisk the eggs, milk, vanilla and salt in a shallow dish until evenly combined. There is no need to beat in a large amount of air.
4. Soak without making the bread soggy
Dip each slice for 20 to 30 seconds per side. Fresh brioche absorbs liquid quickly, so shorten the time if it becomes very soft. Denser or drier bread can take a little longer. The centre should be moistened while the slice remains easy to lift.
5. Cook the French toast
Melt the remaining butter in a large frying pan over medium heat. Add the slices without crowding them and cook for about 2 to 3 minutes on each side. Work in batches if necessary so every slice browns evenly.
The French toast is ready when both sides are golden and the centre is hot. If the edges colour too quickly, lower the heat slightly.
6. Assemble
Place two slices on each plate. Spoon over the warm plums and their juices, then scatter with toasted almonds. Finish with a light drizzle of raw lavender honey just before serving.
How do you keep French toast soft inside and golden outside?
Use thick slices
A thickness of 2 to 3 cm gives a good balance: the exterior browns while the middle stays soft. Very thin slices absorb the custard quickly and are more likely to tear.
Adjust soaking time to the bread
There is no single soaking time for every loaf. Soft brioche needs only a quick dip, while dry, sturdy bread benefits from a few extra seconds. Use a wide spatula to move any particularly delicate slices.
Keep the heat moderate
If the pan is too hot, the butter and surface brown before the middle has warmed through. Medium heat gives the bread time to cook gradually and develop an even crust.
Can the recipe be prepared ahead?
The plums can be cooked a few hours in advance and gently reheated. You can also toast the almonds ahead and keep them in a dry, airtight container.
We recommend cooking the French toast just before serving so the edges remain lightly crisp and the centre stays soft. If helpful, prepare the custard earlier and refrigerate it, then whisk it again before use.
Three easy variations
- With pears: choose firm fruit and allow a little extra cooking time.
- Without almonds: replace them with toasted pumpkin seeds if they suit your dietary needs.
- For brunch: serve one slice with plain yoghurt and warm plums.
A simple dessert that lets the honey shine
This recipe is built around three contrasts: warm, soft bread, gently tart plums and the floral note of honey. We use our raw lavender honey both to coat the fruit and as a finishing drizzle, keeping the ingredient list deliberately short.
Discover our raw lavender honey and adjust the amount to suit the sweetness of your fruit. Serve straight away while the plums are warm and the bread is freshly golden.
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