Valentine Breakfast Recipe: Stewed Fruit Toast

My favourite bread brand Jason’s Sourdough, creators of the artisan sourdough sliced loaf, and food stylist Jemma Loi have teamed up to create a romantic and tasty Stewed Fruit Toast recipe, using Jason’s White Ciabattin. 

This is the perfect breakfast to make for that special person on Valentine’s morning, showing them how much you really love them. Or, whip up for a delicious weekend treat for all the family to enjoy. The recipe is easily adaptable, meaning you can substitute any of the fruits for whatever you have to hand. What’s more, you can put a healthy spin on the recipe by using Jason’s Grains and Seeds Ciabattin!


Serves 2

Ingredients for the toast:

4 slices Jason’s Sourdough White Ciabattin

2 tsp Butter

A sprinkle of cinnamon


For the topping:

Fruits of choice (greengages, damsons, blackberries, figs, etc.)

300ml water

1 tbsp brown sugar (per 250g of fruit)

½ tsp cinnamon (per 250g of fruit)

½ tbsp nutmeg

3-4 tbsp Greek yoghurt


To serve:  a drizzle of honey.



  1. For the topping, prepare your chosen fruit and add to a pan with the water, brown sugar, cinnamon and nutmeg. Simmer for 10-15 minutes until syrupy.
  2. Butter your slices of Jason’s White Ciabattin on both sides and sprinkle each side with cinnamon.
  3. Heat a large frying pan and fry your slices of bread for 2-3 minutes on each side until golden.
  4. Place two slices of bread on each serving plate and top each slice with the Greek yoghurt.
  5. Next, top with the stewed fruits and a drizzle of honey before serving.

Jason’s Sourdough is available in three variants, White, Grains & Seeds and Craft Beer, from M&S stores nationwide, RRP £1.80. White and Grains & Seeds are also now available at Ocado, RRP £1.80.

The Geary family opened the first bakery in 1906, with one thing on their mind: baking fabulous bread. Recipes have been passed down through the generations, with each baker adding a hint of individuality along the way. Based on tradition, but never afraid to try something new, they’ve grown into one of the UK’s biggest independent craft bakeries and along the way winning over 4000 awards.

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