| | French toast with baked rhubarb
French toast with baked rhubarb
French toast with baked rhubarb 4.3-5 9
  • Calories: 1349 kj
  • Fat: 11g
  • Carbohydrates: 31g

How to Make:

  1. Preheat the oven to 200°C. Combine the zest, juice, rhubarb and sugar in a dish in a single layer. Cover and bake for 15-20 minutes until tender. For toast, beat the eggs, cream and vanilla in a shallow bowl.
  2. Melt half the butter in a large non-stick frypan over medium heat. Dip half the brioche in the egg mixture, allowing any excess to drain off. Cook for 1-2 minutes on each side until golden, then keep warm in the oven while you repeat with the remaining brioche.
  3. Divide toast among plates, then spoon over rhubarb and serve with custard or cream.
Time for preparing:
25 min.


  • Zest and juice of 2 oranges
  • 800g rhubarb stems, cut into 4cm pieces
  • 125g caster sugar
  • Custard or pure (thin) cream, to serve
  • French toast
  • 2 organic eggs
  • 2 tablespoons thickened cream
  • 1 teaspoon vanilla extract
  • 6 brioche slices
  • 40g unsalted butter