Recipe: French toast with baked rhubarb
How to Make:
- 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.
- 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.
- Divide toast among plates, then spoon over rhubarb and serve with custard or cream.
Time for preparing:
25 min.
Servings:
6
Ingredients:
- 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
