1/4 c sugar 1/2 c water 1 c plums, any variety, pitted and sliced 1/2 t vanilla 4 eggs 2 T water or milk 4 1/2-inch thick slices of bread 3 T butter confectioner's sugar

 

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 plums and continue to cook, stirring often, until the plums soften, another 4 to 5 minutes. Stir in the vanilla. Remove from the heat, cover to keep warm, and set aside.

In 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 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 the 4 plates. Over each, spoon some of the warm plums and their sauce and sprinkle with a little confectioner's sugar. Serve immediately.
 

Serves 4.

French toast, called pain perdu or lost bread in France, is made from the previous day's leftover bread. The French buy fresh bread every day, sometimes twice a day, and since there are no preservatives in it, it soon becomes stale - and a good candidate for French toast. A topping of sweet poached plums dresses up the humble dish and makes it worthy of a special breakfast occasion. To make a delicious sweet and salty combination, serve this with sausages.