Caramelised Sourdough French Toast with Roasted Plums, Orange Blossom Labneh and Pistachios
I’m a breakfast girl. I’m also a bubbles girl (as in the Champagne/Prosecco etc variety). Soooooo, obviously, occasions that bring the two together make me happy. Really, really happy. I’m guessing that there are a lot of mumma bears out there that feel the same way, which is why I am giving you this recipe and advising you to make it for your mumma, or put in a request to have it made for YOU on Mother’s Day. And you should most definitely pair it with some beautiful bubbles like Gemtree’s April’s Dance. With a name like April’s Dance, you know it’s going to be beautiful right? Like a wonderful dance right there on your tongue. You can find out more about Gemtree's fabulous wines here
A little advice…..
Make sure you use a really good sourdough. Not one of those pretend sourdoughs, an actual proper, ridgy didge sourdough.
Begin the labneh the night before. Labneh is strained yoghurt - it’s thickness depends on the type of yoghurt you begin with and also how long you strain it for. I like it really thick which is why I leave it overnight to drain.
Plums are still just in season at the moment, however, if you can’t get hold of them, then pears or apples work beautifully as well and are lovely with walnuts instead of pistachios.
Ok, that’s all you need to know, now go make it.
Caramelised French Toast with Roasted Plums, Orange Blossom Labneh & Pistachios
serves 4 | prep + cook time = 40 minutes, plus resting time overnight
600g thick natural greek yoghurt
1/4 cup maple syrup
1 tbs orange blossom water
8 black plums, quartered
25g unsalted butter
2 tbsp maple syrup
juice and finely grated zest of 1/2 orange
1/2 cup water
Caramelised Sourdough French Toast
6 thick slices of day old sourdough
1 cup milk
1/4 cup caster sugar
1 tsp vanilla paste
2 tsp maple syrup
1/4 cup pistachios, toasted and roughly chopped
Edible flowers (optional)
Prepare your labneh the night before. Place the yoghurt in a bowl and mix through remaining ingredients. Pour the yoghurt into a clean tea towel (or muslin cloth, or even a clean chug will do). Bring the four corners together to form a bag, twist firmly and tie with an elastic band or a peg and place it in a sieve set over a deep bowl. Place in the fridge to drain overnight.
The following morning, preheat the oven to 170C. Arrange the plums in a single layer in a baking dish. In a small saucepan, place the remaining ingredients in a small saucepan and heat over medium heat until it begins to boil. Pour the syrup over the plums, ensuring they are evenly coated. Roast for 20 minutes until tender but not so soft they are falling apart. Remove from the oven and set aside until required.
Now for the toast. Beat together the eggs, milk, sugar and vanilla and pour the mixture into a shallow baking dish. Lay the bread slices in the egg mixture and soak for a few minutes on each side.
Whilst the bread is soaking, heat a large non-stick frypan over low-medium heat. Melt the butter and add the maple syrup (this is what gives the bread it's beautiful caramelisation, so don't skip it ok?!), stir to combine. Add the bread and cook for 5 minutes on one side (or until caramelised) and then turn over and repeat on the other side. The bread should be crispy and well caramelised. Remove from the pan and cut the bread diagonally through the middle. Arrange 3 pieces per plate and top with the labneh, plums and pistachios. Drizzle with some of the syrup from the plums and garnish with some edible flowers (I’ve used dried rose petals)
Happy Mother’s Day to all the amazing mumma bears, keep being awesome.