My Canadian loves his sweet brunches such as pancakes and French toast. This eggy soaked sandwich ticks all those boxes, especially when the maple syrup is just left on the table for pouring over the top.
Plums are delicious here, as is any fresh fruit. Sliced bananas, raspberries or nectarines; they all go a little jammy and saucy when cooked. At a pinch, a whole fruit jam with a low sugar content can be used between the slices. One could even consider stewed fruit in winter when summer stone fruits aren’t available.
As with any French toast, stale bread is best as it soaks up the eggy mixture and fries to a gorgeous golden. Fresh bread will go soggy and the lovely unctuous chewiness that defines French toast will not be there. You can always dry specific slices out and use those. I’ve used sourdough here, but stale brioche, croissants or challah would equally be divine.
