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How to make French toast with cinnamon sugar pangrattato

Yield = 4
Prep time: 0:30
Cook time: 0:55
Total time: 1:25

Ingredients

  • 1/2 loaf sourdough bread, stale, cut into 6 slices
  • 2 tablespoons sunflower oil
  • 2 teaspoons ground cinnamon
  • 1/3 cup (75g) caster sugar
  • 3 eggs
  • 2 teaspoons vanilla bean paste
  • 1/4 cup (60ml) thickened cream, plus extra whipped to serve
  • 80g unsalted butter, chopped

Rhubarb compote

  • 1 bunch rhubarb, trimmed, chopped
  • 1/4 cup (55g) caster sugar

Method

  • Step 1 For the compote, place rhubarb in a saucepan over medium heat. Add caster sugar and 1/4 cup (60ml) water. Bring to a simmer and cook, stirring occasionally, for 5-8 minutes until rhubarb is very soft. Remove from heat and set aside to cool.
  • Step 2 Trim hard crusts, then whiz crusts in a small food processor to coarse crumbs. Heat oil in a frypan over medium-high heat. Add crumbs and cook, tossing, for 3-4 minutes until light golden. Add cinnamon and 2 tbs caster sugar, and cook for a further 1-2 minutes until golden and crisp. Set aside to cool.
  • Step 3 Slice sourdough slices into triangles. Whisk eggs, vanilla, cream and remaining 2 tbs sugar in a bowl. Soak sourdough in egg mixture for 30 seconds, then place on a baking tray ready to fry.
  • Step 4 Melt half the butter in a frypan over medium heat. In batches, cook half the egg-soaked bread for 1-2 minutes each side until golden and cooked through. Drain on paper towel, then repeat with remaining butter and bread.
  • Step 5 Serve the French toast with compote, sugar pangrattato and whipped cream.