French Toast with Biscuits and Plum Compote

Ingredients

• 500 g plums
• 2 tsp lemon juice
• 4 tbsp Honey
• 1 pinch cinnamon
• 250 ml milk (3.5% fat)
• 2 Eggs
• 1 pinch salt
• 8 slices whole‑grain crackers
• 3 tbsp almond flakes
• 2 tbsp clarified butter

Instructions

1. 1.

   Wash, halve and pit the plums; place them in a pot with lemon juice, 2 tbsp honey and cinnamon, add about 80 ml water, and steam for 8–10 minutes over medium heat.

2. 2.

   Whisk together the milk, eggs, 2 tbsp honey and salt. Dip each cracker into the mixture, let it soak fully, then sprinkle with almond flakes. Heat half of the clarified butter in a non‑stick pan. Fry the first four pieces of French toast on both sides until golden yellow; keep warm in a preheated oven at 100 °C (convection: 80 °C; gas: level 1). Repeat the process with the remaining pieces. Arrange the French toast on a plate and serve with the plum compote.