Serves 6

Ingredients
3-4 plums, halved or quartered and stoned (I used black plums)
2 Tablespoons brown sugar
3 Tablespoons honey or maple syrup
4 Tablespoons unsalted butter
1/2 orange, zested
1 pinch of salt
¼ cup orange juice

Pain Perdu
1 loaf unsliced Challah
3 Eggs
2 cups half and half
½ cup sugar
½ teaspoon vanilla
½ teaspoon cinnamon
1 pinch salt

Vanilla ice cream
Powdered sugar

Preheat oven to 400 degrees. Place plums cut side down. Sprinkle with the sugar, maple or honey, salt, butter and zest and roast for 40-45 minutes. Pour in the orange juice and swirl to combine with the roasting juices. Serve warm next to a cube of the Pain Perdu and a scoop of vanilla ice cream. Sprinkle with powdered sugar.

For Pain Perdu cut the challah’s crust off and then cut into large cubes about 1 inch square. Whisk together the eggs and sugar, then whisk in the half and half, vanilla, and cinnamon to make the custard. Soak the cubes of bread in the custard till soaked through. Place on a sil pat or oiled parchment paper and bake at 350 degrees to set the custard and slightly brown on the outside, about 25-30 minutes. Keep warm if possible.