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How to make French toast with baked rhubarb

Yield = 6
Prep time: 0:10
Cook time: 0:25
Total time: 0:35

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

Method

  • Step 1 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.
  • Step 2 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.
  • Step 3 Divide toast among plates, then spoon over rhubarb and serve with custard or cream.