Rhubarb & custard French toast
- Esther Clark
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Serves 2
Easy
Prep: 10 mins
Cook: 20 mins
A star rating of 4 out of 5.1 ratingRate
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Top French toast with zesty rhubarb and custard for a deliciously indulgent breakfast or brunch
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: Per serving
- kcal639
- fat24g
- saturates13g
- carbs85g
- sugars47g
- fibre4g
- protein19g
- salt1.5g
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Method
-
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.
RECIPE TIPS
CHOOSING YOUR BREAD
Use a thick, hand-sliced loaf for these recipes. If using pre-sliced bread, soak it for half the time stated in the method.
Recipe from Good Food magazine, January 2020
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A star rating of 4 out of 5.1 rating
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