Plum Upside-Down Baked French Toast
Try this Plum Upside-Down Baked French Toast recipe, or contribute your own.
Try this Plum Upside-Down Baked French Toast recipe, or contribute your own.
- Carbohydrate 27.532478125 g
- Cholesterol 11.4571875 mg
- Fat 0.49630125 g
- Fiber 0 g
- Protein 0.59387625 g
- Saturated Fat 0.2184759375 g
- Serving Size 1 1 serving (54g)
- Sodium 14.9775 mg
- Sugar 27.532478125 g
- Trans Fat 0.0711129375 g
- Calories 117 calories
Step-by-step
- HEAT oven to 375°F. BEAT eggs, milk, almond extract and vanilla in medium bowl until blended. POUR 1/2 of the egg mixture into 9-inch square baking dish. PLACE bread slices in mixture; pour remaining egg mixture over bread. LET STAND, turning occasionally, until liquid is absorbed, about 10 minutes.
- Meanwhile COMBINE plums and water in medium saucepan; cook, covered, over medium heat until tender. ADD sugar and lemon peel; mix. SPREAD in 8-inch square baking dish.
- PLACE soaked bread on top of plums. BAKE in 375°F oven until lightly browned and no visible liquid egg remains, 20 to 30 minutes.
Deep amber caramel bubbles against the edges of the baking dish while the top crust turns a toasted golden brown. Achieving this texture requires careful attention to the moisture content of the bread and fruit. When moisture levels are properly balanced, the custard sets completely without producing a soggy interior.
Judging Doneness Visually
Because density varies between different loaves of bread, relying strictly on a timer can lead to underbaked centers. Look for specific physical markers instead. Press the center of the surface lightly with a clean fingertip; the bread should spring back without leaving an indentation, and no liquid custard should ooze upward. The edges must register as completely matte rather than glossy.
- Use two square baking dishes if an 8-inch pan is unavailable, though baking times may vary slightly.
- Cover the plum reduction loosely if it thickens too rapidly before the fruit turns tender.
- Invert the pan onto a serving plate immediately while hot to prevent the caramel from hardening in the dish.
