Rhubarb & custard French toast
- Preparation and cooking time
- Serves 2
- 200g rhubarb , chopped into 3cm slices
- 1 split vanilla pod
- 3 tbsp caster sugar
- 1/2 small orange , zested and juiced
- 1 large egg
- 300ml milk
- 4 thick slices of white bread
- 2 tbsp butter
- 100ml warm custard
- STEP 1
Simmer the rhubarb with the vanilla pod, caster sugar and the zest and juice of the orange for 8-10 mins, or until the rhubarb is soft but holds its shape. Set aside.
- STEP 2
Beat the egg with the milk in a shallow dish, add the bread and leave to soak for 1 min, turning once.
- STEP 3
Fry in the butter over a medium heat for 4 mins, then flip and cook for 4 mins more, until golden on both sides. Top with the rhubarb and warm custard.