French Toast & Roasted Rhubarb

7 June 2013

I tore this recipe out of a magazine some months back and pinned it to my kitchen noticeboard in anticipation for the rhubarb glut that our allotment gives us every year. It's a quick and easy weekend breakfast for when you want to set the day off 'just so'. Perfect for an al fresco breakfast in the garden. 

French Toast & Roasted Rhubarb

Makes 8

5 Stems of rhubarb
2 tbsp Demerara sugar
3 eggs
100ml / 3½ fl oz single cream
90ml / 3 fl oz milk
2 tbsp caster sugar
½ tsp vanilla extract
8 slices of small brioche loaf
Maple syrup or honey to serve.

Heat the oven to 200℃ (gas mark 6). Cut the rhubarb into 5cm pieces and place on a baking tray. Sprinkle with sugar and roast for 15 mins, or until tender. Keep warm.

Beat the eggs, cream, milk, sugar and vanilla in a shallow bowl. Add the brioche slices one at a time and soak for 1-2 mins.

Heat a knob of butter in a large frying pan over a medium heat until the butter foams. Add half the prepared bread and cook for 2-3 mins on each side. Repeat with the remaining bread, keeping the first batch warm in the oven until ready to serve. Serve with the rhubarb drizzled with a little maple syrup or honey.

Photography: Buttercup  Days.

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