What a perfect way to feature seasonal plums! Your kids will enjoy this creamy, sweet french toast!
This is a CACFP summer recipe for local Plums.
Cooking and prep level: Basic, with prep work 1 day before service.
- Prep Time1 hr
- Cook Time1 hr
- Total Time2 hr
- Serving Size1/2 slice
- HAACP Process2
- 6 slices of day-old whole wheat bread, crusts removed
- 8 oz fat-free cream cheese
- ½ cup chopped, fresh plums
- 6 eggs
- 1 cup skim milk
- ¼ cup local maple syrup or local honey
Plum Perfect Sauce
- ½ cup sugar
- 1 Tbsp cornstarch
- ½ c water
- ½ c fresh plums, chopped finely
Cut bread into 1-inch cubes; place in a 13×9x2 pan that has been coated with cooking spray.
Cut cream cheese into 1-inch cubes; place over bread.
Top with chopped plums and then the remaining bread.
In a large bowl; beat eggs. Add milk and syrup. Pour over bread mixture. Cover and immediately refrigerate for 8 hours or overnight.
The next day: Bake in a preheated 350-degree oven for 30 minutes. Uncover and bake 25-30 minutes more or until golden brown and the center is set.
While French Toast is baking in a saucepan, combine sugar and cornstarch; add water.
Bring to a boil over medium heat; boil for 3 minutes, stirring constantly.
Stir in minced plums; reduce heat. Simmer for 8-10 minutes or until fruit has relaxed.
Serve over French Toast.