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Cardamom, rhubarb & ginger French toast traybake

Cardamom, rhubarb & ginger French toast traybake in a tin

Cardamom, rhubarb & ginger French toast traybake

Name: Cardamom, rhubarb & ginger French toast traybake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 4-6
Ingredients: flavourless oil for the dish; 200g rhubarb trimmed and cut into 2cm pieces; 2 tsp vanilla bean paste; 1 large orange zested and juiced; 125g golden caster sugar; ¾ tsp ground cardamom; ½ tsp ground cinnamon; 1 lemon zested; 3 balls of stem ginger finely chopped, plus 3 tbsp syrup from the jar; 4 eggs beaten; 150ml whole milk; 100ml double cream; 400g sliced brioche loaf; icing sugar for dusting

Ailsa Burt

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Serves 4-6

Easy

Prep: 15 mins

Cook: 25 mins

plus 1 hr chilling

A star rating of 4 out of 5.1 ratingRate

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Our lazy cardamom, rhubarb and ginger French toast traybake is a perfect make-ahead brunch. Serve it straight from the dish

Nut-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

flavourless oil

for the dish
200g rhubarb

trimmed and cut into 2cm pieces
2 tsp vanilla bean paste
1 large orange

zested and juiced
125g golden caster sugar
¾ tsp ground cardamom
½ tsp ground cinnamon
1 lemon

zested
3 balls of stem ginger

finely chopped, plus 3 tbsp syrup from the jar
4 eggs

beaten
150ml whole milk
100ml double cream
400g sliced brioche loaf
icing sugar

for dusting

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Nutrition: Per serving (6)

kcal519
fat23g
saturates13g
carbs65g
sugars38g
fibre2g
protein11g
salt0.8g

Method

step 1

Oil a deep ovenproof baking dish (ours was 20 x 30cm). Tip the rhubarb, ½ the vanilla bean paste, the orange juice and 1 tbsp of the sugar into a saucepan and stir. Bring to a simmer and cook for 4 mins until the rhubarb
is soft but still holding its shape. Transfer to a bowl and set aside in the fridge to cool.
step 2

Meanwhile, put the remaining vanilla paste in a large jug with most of the remaining sugar (reserve 1 tbsp for sprinkling over the top later), the cardamom, cinnamon, orange and lemon zests, stem ginger and syrup, eggs, milk and cream. Whisk the ingredients together until well combined. Pour half the mixture into the prepared baking dish. Lightly press the brioche slices into it, then turn them over so they’re thoroughly soaked. Arrange the slices so they fit snugly in the dish. Pour over the remaining egg mixture, then dot over the cooked rhubarb and sprinkle over any of its liquor left in the bowl. Cover and keep chilled for at least 1 hr or overnight.
step 3

Heat the oven to 180C/160C fan/ gas 4. Sprinkle with the reserved sugar and bake for 20-25 mins until set and golden. Leave to rest for 5 mins, dust with icing sugar and serve.

Recipe tip

Using brioche rather than a plain loaf makes this traybake extra-indulgent, while rhubarb and ginger add a seasonal twist to the flavours.

Recipe from Good Food magazine, February 2023

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