A little out of the ordinary this French toast recipe is really fun and really plays up the slightly funky and savoury notes of miso and umeboshi. The miso sugar (an idea I picked up from Bon Appetit years ago) is a great addition to your store cupboard and can be sprinkled over anything you would normally sprinkle plain sugar, vanilla sugar or maybe cinnamon sugar over. —Sophia R
For the French Toast
pain de mie or brioche, ends cut off and cut into 8 thick slices
For the umeboshi plum compote
plums, stone removed and cut into eighths
umeboshi plums, rinsed, pit removed and finely minced
*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.
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.
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.
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.
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.
Hi, my name is Sophia and I have a passion (ok, maybe it is veering towards an obsession) for food and all things food-related: I read cookbooks for entertainment and sightseeing for me invariably includes walking up and down foreign supermarket aisles. I love to cook and bake but definitely play around more with sweet ingredients.
Current obsessions include all things fennel (I hope there is no cure), substituting butter in recipes with browned butter, baking with olive oil, toasted rice ice cream, seeing whether there is anything that could be ruined by adding a few flakes of sea salt and, most recently, trying to bridge the gap between German, English and Italian Christmas baking – would it be wrong to make a minced meat filled Crostata?