12 x 1 cm thick slices baguette, sliced on the diagonal
100 grams good quality dark chocolate
1 cup milk
2 tablespoons caster sugar
1 teaspoon vanilla extract
butter for cooking
10 red plums, halved and stoned
juice of 1 orange
Preheat the oven to 180˚C.
Plums: Place the plums cut side up in a baking dish that will hold them snugly. Spoon the orange juice into the cavities then put a teaspoon of brown sugar on top. Tip any remaining juice into the base of the pan. Bake the plums for 10 minutes then turn them over and cook until tender but not falling apart, adding a little more orange juice or water if necessary. The syrup in the dish should be thick and glossy. When cool, cut the plums in half. The plums can be cooked 2-3 days ahead.
Toasts: Break up the chocolate and place in a bowl set over a pot of simmering water, to melt. Cool. Spread half the baguette slices with melted chocolate and sandwich with the remaining bread.
Whisk the eggs, milk, sugar and vanilla in a shallow bowl. Add the baguette and leave until well soaked on both sides.
Heat a sauté pan with a knob of butter over a medium heat and cook the toasts for 2-3 minutes each side until crisp and golden. Drain on kitchen towels.
To serve: Place one toast on each plate and top with a spoonful of mascarpone and the plums.
Cut the remaining two toasts in half and place one piece over the plums. Dust with icing sugar.