Modern Fruit Canapés with Sweet Cream Sauce

Ingredients

• 6 slices Brioche or Challah bread, sliced (For the 'German Toast' base)
• 1 Large egg
• 0.25 cup Milk (Whole milk recommended)
• 1 tablespoon Granulated sugar (For the 'German Toast' batter)
• 0.5 teaspoon Vanilla extract (For the 'German Toast' batter)
• 1 pinch Salt
• 2 tablespoons Unsalted butter (For frying the 'German Toast')
• 1 cup Dried prunes or figs (Alternatively, use 1/2 cup high-quality fruit jam)
• 1 cup Water (For stewing prunes/figs)
• 1 tablespoon Granulated sugar (Optional, for stewing prunes/figs)
• 1 teaspoon Lemon juice (Optional, for stewing prunes/figs)
• 0.5 cup Heavy cream (For the 'Cream Sauce I')
• 2 tablespoons Powdered sugar (For the 'Cream Sauce I')
• 0.25 teaspoon Vanilla extract (For the 'Cream Sauce I')

Instructions

1. 1If using dried prunes or figs, combine them with water and optional granulated sugar and lemon juice in a small saucepan. Bring to a gentle simmer over medium heat, then reduce heat to low, cover, and cook for 15-20 minutes, or until the fruit is very tender and most of the liquid has been absorbed. Mash the fruit lightly with a fork or chop finely. Let cool completely. If using jam, skip this step.
2. 2In a shallow dish (large enough to dip bread slices), whisk together the large egg, milk, 1 tablespoon granulated sugar, 1/2 teaspoon vanilla extract, and a pinch of salt until well combined.
3. 3Heat 2 tablespoons of unsalted butter in a large non-stick skillet over medium heat until melted and shimmering. Dip each slice of brioche or challah bread into the egg mixture, ensuring it's evenly coated but not overly saturated. Place the dipped bread slices in the hot skillet and cook for 2-3 minutes per side, until golden brown and cooked through. Transfer the cooked 'German Toast' to a wire rack to cool slightly.
4. 4Once the 'German Toast' slices have cooled slightly, use a 2-inch (5 cm) circular cookie cutter to cut out rounds from each slice. Discard or save the trimmings for another use.
5. 5In a chilled medium bowl, combine the heavy cream, powdered sugar, and 1/4 teaspoon vanilla extract. Using an electric mixer or a whisk, whip the mixture until soft peaks form. Be careful not to over-whip, or it will become grainy.
6. 6Place a spoonful of the cooled stewed fruit (or jam) onto each 'German Toast' round. Top with a dollop of the freshly whipped sweet cream sauce. Arrange on a serving platter and serve immediately.