French Toast with Plums and PHILLY

French Toast with Plums and PHILLY
15 Mins
Prep time
25 Mins
Cooking time
Serves 4

What you need

  • 8 medium mushroom caps
  • 40g butter, melted
  • 1 tablespoon thyme leaves
  • 500g baby tomatoes on the vine
  • Olive oil spray
  • ½ teaspoon salt
  • ¼ teaspoon sugar
  • 4 eggs
  • 125ml PHILADELPHIA Original Cream For Cooking
  • ¼ cup finely grated Parmesan cheese
  • 50g butter, extra
  • 1 tablespoon oil
  • 12 slices French bread stick

How to make it

  1. PLACE the mushrooms on a paper lined baking tray, drizzle with butter and sprinkle with thyme.
  2. BAKE in a moderate oven 180°C for 5 minutes. Add the tomatoes to the tray, spray with oil and sprinkle with salt and sugar. Bake a further 10 minutes. Keep warm.
  3. BEAT together the eggs, PHILLY and Parmesan and pour into a shallow dish.
  4. HEAT half the extra butter and half the oil in a frypan over a moderate heat. Dip half the bread in the egg mixture then lightly fry until golden on each side. Remove, drain and keep warm.
  5. WIPE pan out with paper towel and repeat with remaining bread and PHILLY mixture. Place on serving plates with mushrooms and tomatoes. Serve immediately.