Description
This French Toast with Rhubarb and Custard recipe looks fancy, but comes together quickly for a filling brunch on a lazy day or to impress your loved ones.
Ingredients
Stewed rhubarb
150 grams / 5.3 ounces rhubarb, washed and sliced into 1 inch pieces
30 grams / 2 tablespoons water
28 grams / 2 tablespoons superfine/caster sugar
French toast
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
28 grams / 2 tablespoons superfine/caster sugar
1/2 teaspoon sea or kosher salt
125 milliliters / 1/2 cup milk
1 egg, room temperature
1 egg yolk, room temperature
8 slices braided bread or brioche
Custard
125 milliliters / 1/2 cup milk
12 grams / 1 tablespoon custard powder
14 grams / 1 tablespoon superfine/caster sugar
1 teaspoon vanilla extract
Instructions
Stewed rhubarb
- Place the sliced bread out in the open to dry out whilst you stew the rhubarb and set aside.
- Place the rhubarb, water and sugar into a small saucepan on low heat and cover, cooking until the sugar has dissolved and the rhubarb begins to look soft on the edges.
- Remove from the heat and set aside onto your serving plate.
French toast
- Meanwhile, place the ground cinnamon, nutmeg, cardamom, sugar and salt into your bowl that is big enough to fit the bread dipped inside also.
- Whisk the sugar and spices together, add in the egg, egg yolk and milk and whisk until combined.
- Meanwhile, place a large skillet or saucepan on low to medium heat and add in a teaspoon of butter.
- Place a slice of the braided bread or brioche into the milk and custard mixture and allow to soak it up before flipping and allowing the dry side of the bread to soak up the custard.
- Place into your hot skillet and cook until browned, approximately 2 minutes. Flip and repeat on the other side.
- Place on your serving plate and continue with remaining slices of bread until all are cooked.
Custard
- When the last piece of french toast is being cooked, place the milk, custard powder, sugar and vanilla extract into the same saucepan as the rhubarb was cooked.
- Place on medium heat, whisking intermittently until the mixture begins to thicken, remove immediately from the heat.
- Pour into your serving dish.
- Place two or three slices of the french toast onto a serving plate, top with two tablespoons of rhubarb and drizzle over custard.
- Spoon over a little of the rhubarb syrup and serve immediately.
Notes
The layout of ingredients: The order of the three components are set out in the order of how you make them, to achieve the pouring custard consistency best whilst freshly made otherwise it will thicken as it cools.
Soaking your bread: We want the bread to soak up the mixture, but not to soak too long (anything longer than 20 seconds per side) as the mixture won't go as far the bread will be too wet internally post cooking.
Solve for custard that is too thick: If your custard thickens too much while cooking, you can use a tablespoon or two of milk to thin it out once you have put this into your pouring dish.
If you have have large flat bowls to make your french toast: As per my image below, we don’t have any large flat bowls for our bread to fit into the french toast milk mixture so an easy sub was a small baking dish that made this easy.
Recipe by Roamingtaste
Nutrition
- Calories: 471 calories per serve
Keywords: custard, brunch, produce