Rhubarb Custard French Toast
Thick slices of brioche french toast paired with a thick, creamy custard and stewed rhubarb
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.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.