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Source: Incredible Egg Board

Plum Upside-Down Baked French Toast
This is a stunning twist on a breakfast bake. Use juicy, ripe plums for a dish that can be served for breakfast or brunch. Perfect!
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Serves: 4
Prep Time: 12 minutes
Cook Time: 20 to 30 minutes
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6 large eggs
1/4 cup milk
1/2 teaspoon almond extract
1/2 teaspoon pure vanilla extract
6 thick slices French bread, each about 1 inch thick and 4 inches across
2 cups pitted, chopped fresh plums
2 tablespoons water
1/3 cup packed brown sugar
1/2 teaspoon grated lemon peel




Preheat the oven to 375° F.

In a mixing bowl, beat the eggs, milk, almond and vanilla extracts until blended. Pour half into a shallow dish large enough to hold the bread in a single or slightly overlapping layer. Arrange the bread in the dish and let the mixture stand for about 10 minutes, turning occasionally, until the egg is absorbed by the bread.

Meanwhile, combine the plums and water in a medium saucepan. Cover and cook over medium heat until tender. Stir in the sugar and lemon peel and cook gently until the sugar melts.

Spread the plum mixture in an 8-inch square baking dish.

Lay the soaked bread on top of the plums. Bake for 20 to 30 minutes or until lightly browned and no visible liquid egg remains. Serve hot.





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