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  • 5-6 slices of stale, white bread

  • 2 eggs

  • 1 vanilla pod

  • 1 tbspn of light brown sugar

  • 1 tbspn of dark brown sugar

  • 100 ml of milk

  • 2 ripe plums

Shopping list:

Ready in just twenty minutes.
 

Contains lactose and gluten.

Lazy Plum Cobbler

I admit, it’s not really a classical cobbler, but it’s not really French toast either.

 

Sometimes you just want it to be quick and delicious.

That’s why I call it my ‘Lazy Cobbler’.

 

It’s quick it’s easy, it’s a great way to use up leftover fruits and bread and most importantly, it’s quite delicious.

 

I use plums in this recipe, but you can easy use strawberries, forest fruits, rhubarb, apple, …

Loosely beat the eggs in a bowl. Add the milk and the light brown sugar. Scrape the seeds out of the vanilla pod and add them to the egg-mixture, giving it all a good stir.

 

Dice your bread in small rectangles/squares (about 2 by 3 centimetres). Destone the plums and cut them up in smaller, rough chunks. Don’t bother nicely dicing them, I like the rustic feel of uneven cuts in this dish.

 

Add the bread and fruits to the egg-milk mixture and firmly stir it a few minutes firmly, giving all the bread a coating, until all of the mixture has been absorbed. Grease an oven dish and pour the bread and fruit into it. Sprinkle the dark brown sugar on top.

 

Slide the oven dish into a preheated oven at 180 degrees Celsius (that’s about 350 Fahrenheit) for about 20-30 minutes, until a nice golden crust has formed on top.

 

Serve with or without a scoop of vanilla ice-cream.

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