Rhubarb and Custard French Toast Recipe
This gorgeously stacked Rhubarb and Custard French Toast can be served for breakfast, brunch or even dessert! It’s a perfect treat during spring served with a fragrant, sweet yet sour stewed rhubarb and a smooth, creamy and thick set custard. French toast, sometimes called “eggy bread” depending on where you live, is an effortless yet impressive dish for any time of day. To make it even easier, the custard is one of the elements that can be bought in. You can make custard from the iconic Birds Custard Powder or you can buy premade liquid custard, most supermarkets have their own brands now too along with the traditional Birds Custard. However, if you would prefer to make your own, you can follow the directions below.
So how do I make this Rhubarb and Custard French Toast from scratch?
To make this stunning stack, there are a few steps we need to take;
- Thick Set Custard
- Stewed Rhubarb
- French Toast
Thick Set Custard
In this recipe, I make a thick set custard to go with the rhubarb and french toast. You can skip this and make your own from powder or you can buy premade custard in most supermarkets. You can also thin down this custard if you prefer by reducing the cornflour by half and switching the cream to milk only.
However, if you’d like to make this custard thick like seen in the recipes, keep reading! This custard is also a bake stable custard so you can use it to fill brioches and pastries before baking.
To begin making this custard, add the cream, milk, sugar and vanilla to a saucepan. Heat on a medium heat until it just barely boils, it should start to bubble just a little. In a small mixing bowl, add the egg yolks and cornflour and whisk together until smooth. Take a ladle of the hot cream and add it to the bowl and whisk together briskly. Turn the heat down to low and add the mix from the bowl into the pan and continue whisking briskly.
Cook on a low heat for 2-3 minutes, whisking constantly until the custard has thickened significantly. Once thickened, turn the heat off and add the cubed butter. Whisk together until the butter has melted completely. Transfer to a bowl or container and cover the surface with some cling film to prevent the custard from forming a skin and leave to one side to cool.
Stewed Rhubarb
This stewed rhubarb is a delicious fruity filling that only takes a couple minutes to make. If you use rhubarb that is a bit on the chunky side or you have cut the rhubarb very long, it may take a little longer to cook. To make this, we add the washed and sliced rhubarb, caster sugar, water and vanilla(if using). Cook on a medium heat for 4-5 minutes until the rhubarb has started to soften. Pour into a bowl or container and leave to one side while you prepare the french toast.
French Toast
In a wide, deep bowl or dish, add the eggs, cream, milk, vanilla and cinnamon. Whisk together until combined. Place the frying pan on a medium heat and wait until it heats up. Add 1 tbsp of butter to the pan. Carefully dip the bread into the egg mixture, one slice at time, for about 30 seconds on each side. Quickly transfer to the hot pan.
Cook on a medium heat for 2-3 minutes on each side until the bread has turned a lovely even light brown colour. Repeat the previous steps until all the bread has been used. You may be able to fit 2-3 slices in the pan at a time depending on the size of the bread and the size of the pan. To serve, add a dollop or two of custard and stewed rhubarb in between each slice. Serve and consume immediately.
Frequently Asked Questions
The actual cooked pieces of bread can be stored, tightly wrapped, in the fridge for up to 3 days. To serve, warm in a hot pan for 1-2 minutes or place into the microwave for 1 minute. The stewed rhubarb can be kept for up to 1 week in an airtight container in the fridge. The thick custard can be kept for up to 5 days in an airtight container in the fridge.
Usually, brioche is used. However, depending on where you live, loaves of brioche might not be readily available. If this isn’t an option for you, you can use brioche rolls sliced, milk bread (which is a popular bread in asian bakeries) or simply use white sliced pan. When choosing bread for french toast, try to use one that is slightly dry and stale for best results.
Generally, french toast is served hot, straight from the pan. The stewed rhubarb should also be used warm but the thick set custard can be served slightly cooled or cold if you want.
Yes, absolutely! It’s possible that you found this recipe a bit later in the year, meaning the rhubarb you can probably get your hands on is thick and very green. Just make sure to taste the stewed rhubarb when you are making it to ensure it is sweet enough, sometimes green rhubarb needs more sugar than pink, early season rhubarb.
Maybe you’re interested in another French Toast Recipe? You can take a peek at my Boozy French Toast with Peaches and Brown Sugar Bourbon Syrup Recipe or my Apple French Toast with Salted Caramel Recipe.
Fore more Breakfast Recipes, check you my Breakfast Category.
Rhubarb Custard French Toast
Equipment
- 1 deep sided large bowl or plate
- 1 Fork or whisk
- 2 saucepans
- 1 Small Bowl
- 1 Frying pan
Ingredients
French Toast
- 6 slices brioche
- 2 whole eggs
- 40 grams cream
- 80 grams milk
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla paste or extract
- 3-4 tbsp butter
Custard (Creme Patissiere)
- 125 grams cream
- 125 grams milk
- 40 grams caster sugar
- 1 tsp vanilla paste or extract
- 15 grams cornflour
- 2 egg yolks 35 grams approx
- 40 grams butter cubed
Stewed Rhubarb
- 350 grams rhubarb
- 125 grams caster sugar
- 100 grams water
- 1/2 tsp vanilla paste or extract
Instructions
Custard
- In a saucepan, add the cream, milk, sugar and vanilla. Heat on a medium heat until it just barely boils, it should start to bubble just a little.
- In a small mixing bowl, add the egg yolks and cornflour and whisk together until smooth. Take a ladle of the hot cream and add it to the bowl and whisk together briskly.
- Turn the heat down to low and add the mix from the bowl into the pan and continue whisking briskly.
- Cook on a low heat for 2-3 minutes, whisking constantly until the custard has thickened significantly. Once thickened, turn the heat off and add the cubed butter. Whisk together until the butter has melted completely.
- Transfer to a bowl or container and cover the surface with some cling film to prevent the custard from forming a skin and leave to one side to cool.
Stewed Rhubarb
- Add the rhubarb, sugar, water and vanilla to a saucepan.
- Cook on a medium heat for 4-5 minutes until the rhubarb has started to soften. Pour into a bowl or container and leave to one side while you prepare the french toast.
French Toast
- In a deep bowl or plate, add the cream, milk, eggs, cinnamon and vanilla. Whisk together until combined.
- Heat the frying pan on a medium heat and add 1 tbsp of butter to the hot pan.
- Take one slice of brioche and gently press it into the egg mix, allowing it to soak up the egg mix for a couple seconds. Turn it onto the other side so both dies have been soaked. Carefully lift the soaked slice and place on the hot pan. Repeat with another slice or two of brioche depending on how many you can fit on the pan at once.
- Repeat the above step until all the brioche or the egg mix has been used.
- Serve the french toast stacked with a tablespoon of custard and stewed rhubarb in between each slice.
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