Put the conserve and juice and water into a small pan.Stir over a medium heat until melted together. Add the plums and blueberries, and simmer together for 5 minutes until just softened. Set aside.
Beat the eggs in a small bowl.Dunk the brioche into the eggs, taking care to cover both sides well.
Melt some butter on a frying pan and fry the brioche for about two minutes on each side over a medium heat, until golden brown. Serve with the poached fruit.
Brioche is an enriched bread with a high egg and butter content (400g for each kg of flour), giving it a rich and tender crumb. You can make your own brioche though excellent ready-made ones are available at most major supermarkets.
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