Cinnamon plums with french toast

MAKES 4 TO 6 SERVINGS

FOR THE PLUMS:

2 cups cranberry juice

1 cup sugar

1 cinnamon stick

2 pounds plums, halved and pitted

FOR THE TOAST:

2 large eggs

1/4 cup milk

1/2 teaspoon ground cinnamon

1 tablespoon sugar

2 tablespoons butter

6 half-inch slices brioche

In a wide saucepan, combine cranberry juice and 1 cup sugar. Place over low heat, and stir until sugar is dissolved. Add cinnamon stick, and raise heat to bring to a boil; boil for about 2 minutes.

Add plums, and reduce heat to low. Simmer until plums are tender but not disintegrating, about 10 minutes. Remove from heat, and set aside. (Plums may be served warm or at room temperature; reheat if desired.)

In a large bowl, whisk together eggs, milk, ground cinnamon and 1 tablespoon sugar. Place a large skillet over medium-low heat, and add 1 tablespoon of butter, spreading it in the pan. Dip three slices of brioche in the egg mixture, so they absorb the liquid but don't fall to pieces. Place in skillet and cook until golden brown on both sides, about 2 minutes a side. Transfer to a plate and keep warm. Repeat with remaining three slices brioche.

Place a portion of French toast on each plate with a serving of plum halves and their syrup.

Nutrition facts per serving: 890 calories, 26 g fat, 8 g saturated fat, 233 mg cholesterol, 154 g carbohydrates, 17 g protein, 524 mg sodium, 13 g fiber