French Toast with Poached Plumcots

Plumcot Basil Bruschetta



  • 1/4 cup sugar (adjust according to tartness of plumcots)
  • 1/2 cup water
  • 1 cup plumcots, any variety, pitted and sliced
  • 1/2 teaspoon vanilla
  • 4 Eggs
  • 2 tablespoon water or milk
  • 4 1/2 inch thick slices of bread
  • 3 tablespoon butter



In a saucepan, combine the sugar and the water over median heat and bring to a boil, stirring until the sugar dissolves. Cook until a thin syrup forms, 4 to 5 minutes. Add the plumcots and continue to cook, stirring often, until the plumcots soften, another 4 to 5 minutes. Stir in the vanilla. Remove from the heat, cover to keep warm, and set aside. In a shallow baking dish, combine the eggs and water or milk and beat them lightly. Add the bread in a single layer, soaking the first side 1 to 2 minutes, then turning and soaking the other side. In a large frying pan, melt the butter over medium heat until it foams. Add the bread and cook until golden, 3 to 4 minutes. Turn with a spatula and cook the other side until golden, another 3 to 4 minutes. Put one piece of the bread on each of 4 plates. Over each, spoon some of the warm plumcots and their sauce and sprinkle with a little confectioner’s sugar. Serve immediately.

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