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Plum Upside-Down Baked French Toast

Plum Upside-Down Baked French Toast
Use ripe plums for a stunning twist on this breakfast bake recipe that's perfect for brunch and holidays.
Prep Time:  12 minutes
Cook Time:  25-35 minutes
Servings:  4 servings

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1/4 cup milk
1/2 tsp. almond extract
1/2 tsp. vanilla
6 slices French bread (1-inch thick, 4-inch diameter)
2 cups chopped ripe fresh plums
2 Tbsp. water
1/3 cup packed brown sugar
1/2 tsp. freshly grated lemon peel


Step 1 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.
Step 2 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.
Step 3 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.

Insider Info

Bread may be soaked in egg mixture, covered and refrigerated, several hours or overnight. Handle gently when arranging on top of plums.


Nutrition Information

Per Serving

Excellent Source: Protein, Folate and Choline

Good Source: Vitamin A, Vitamin D, Calcium and Iron

Calories: 364

Total Fat: 9 g
    Saturated fat: 3 g
    Polyunsaturated fat: 2 g
    Monounsaturated fat: 3 g

Cholesterol: 280 mg
Sodium: 431 mg
Carbohydrates: 56 g
Dietary Fiber: 2 g
Protein: 16 g
Vitamin A: 718.7 IU
Vitamin D: 69 IU
Folate: 111.4 mcg
Calcium: 102.1 mg
Iron: 3.3 mg
Choline: 199.9 mg

Vitamin C: 8.3 mg
Vitamin E: 1.6 IU
Trans Fat: 0 g
Sugars: 28 g
Potassium: 341.2 mg
Magnesium: 31.7 mg
Selenium: 36.6 mcg
Phosphorus: 231.2 mg
Vitamin B12: 1 mcg
Vitamin K: 5.8 mcg
Vitamin B6: 0.2 mg
Copper: 0.2 mg
Vitamin B1 - Thiamin: 0.3 mg
Manganese: 0.3 mg
Zinc: 1.6 mg
Vitamin B2 - Riboflavin: 0.5 mg
Vitamin B3 - Niacin: 6 mg
Omega 3: 0.1 g
Omega 6: 1.6 g

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