Brioche French Toast with Griddled Plums/Greengages, Maple Syrup & Cinnamon Crème Fraiche

From Ainsley’s National Trust Cook Off, ITV

Grilling plums really brings out the sweetness of the fruit and the smell of them cooking is divine. With the warm and comforting flavours of cinnamon and maple syrup this is an indulgent brunch that’s great for a weekend treat.


In a bowl whisk together crème fraiche, maple syrup and cinnamon. Chill until needed.

Heat a griddle pan over a medium-high heat until nice and hot. Brush the plums on the cut side with oil and place on the griddle. Cook for 3-4 minutes without moving until chargrill marks have appeared and the plums have softened slightly. Remove to a plate, cover with foil and set aside.

Meanwhile, in a large shallow dish, whisk the eggs with the cream. Add the vanilla, orange zest, cinnamon and sugar and whisk again until well combined (adding a drizzle of maple syrup if you like things sweet).

Melt a knob of butter in a large frying pan over a medium heat. Dip each slice of brioche into the egg mixture, letting it soak up the liquid for a few seconds before turning over to coat the other side. Once the butter is foaming, add the soaked brioche to the pan one or two at a time and cook for 2–3 minutes on each side until golden brown and crisp. Transfer to a wire rack in a just warm oven while you cook the remaining slices, adding a little more butter to the pan if needed.

Serve the French toast with the griddled plums and a dollop of cinnamon cream, drizzled with a little maple syrup. Garnish with toasted pistachio.



  • 4-8 firm ripe plums/greengages, halved, stone removed
  • light olive oil or melted butter
  • 3 eggs
  • 140ml single cream or milk
  • 1 tsp vanilla bean paste or extract
  • ½ tbsp golden caster sugar
  • pinch of ground cinnamon
  • zest of 1 orange
  • 4–6 thick slices (about 2.5cm thick) of brioche
  • butter or oil, for frying
  • maple syrup, for drizzling
  • 2 tbsp toasted pistachio, chopped, to garnish
  • For the Cinnamon Cream
  • 200g crème fraiche
  • 1 tbsp maple syrup
  • ¾ tsp ground cinnamon