Ingredients:
1-1/2 Cups DFS Granulated Sugar
3 Cups Water
3 lbs. DFS Plums, pitted and sliced
1 Tbsp. ComSource Vanilla extract
24 Slices Bridgford white bread
2 Doz. ComSource large eggs
3/4 Cups Hood milk
1-1/4 Cups DFS Butter; cut in 1/2" cubes
Jack Frost Powdered sugar, as needed
Directions:
1. Combine sugar and water in large saucepan over medium heat.
Bring to a boil; stir until sugar dissolves. Cook until slightly
thickened, 4 to 5 minutes.
2. Add plums and cook, stirring occasionally, until softened, 4 to 5
minutes more.
3. Stir in vanilla. Set aside.
4. Arrange bread slices in single layer in hotel pan(s).
5. Beat eggs an milk together in mixing bowl. Pour over bread
slices. Turn bread slices once and let stand until well soaked with
mixture. Dot with butter.
6. Cook on griddle 3 to 4 minutes per side or bake at 400ºF, 10 to
12 minutes until golden.
7. Arrange one slice of toast on each serving plate. Spoon
warm plum sauce over. Sprinkle with powdered sugar. Serve at
once.
