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Poached Rhubarb French Toast

  • March 19, 2020
  • By Carly Neave

With just three days to go until Mother’s day this weekend, I wanted to share this recipe which I think is the perfect way to spoil your mum/wife/partner as a thank you for all that they do!

French toast is not often cooked in our house … I’ve always thought of it as a little too much work but actually, this was pleasantly easy to do and tastes amazing! If you’re not a fan of Rhubarb, you could always swap it out for some stewed raspberries and blackberries which would go perfect too. This is my dream breakfast in bed!

Hope you enjoy the recipe and good luck to all those who have entered my giveaway with Waitrose to win a voucher to spend in-store in celebration of mothers day this weekend <3 xx


Poached Rhubarb French Toast
 
Prep time
Cook time
Total time
 
Poached Rhubarb French Toast
Author:
Cuisine: Poached Rhubarb French Toast
Serves: Serves 2
Ingredients
Orange & Ginger Rhubarb
  • 200g Rhubarb, sliced into smaller sticks.
  • 100g Raspberries
  • 1cm cubed fresh ginger
  • 500 ml water
  • Juice of 1 orange
French Toast
  • 400g brioche loaf
  • 1 organic egg
  • 150ml milk
  • 100ml Whipping cream
  • 2tbs maple syrup
  • 1tsp cinnamon
Toppings
  • Greek Yoghurt
  • Handful of Pistachio nuts, crushed.
Instructions
  1. Place all the ingredients for the rhubarb poaching liquid in a saucepan and bring to a simmer (everything except the rhubarb).
  2. Remove from the heat when bubbling and blend together until smooth.
  3. Return to the hob on a medium heat, adding in the fresh Rhubarb and poach for 3-4 minutes until Rhubarb starts to soften. Place to one side.
  4. Hand-whisk all the ingredients for the french toast coating in a bowl (everything except the brioche bread).
  5. Slice the brioche into thick 3cm cuts and dip into the mixture coating all over.
  6. Fry the dipped brioche slices in a frying pan on medium-high heat until golden brown on each side.
  7. Spoon out the rhubarb slices from the poaching liquid and serve warm with yoghurt and crushed pistaccio nuts. Add a drizzle of the poaching liquid for extra flavour!
  8. Don't throw away the poaching liquid! This can be kept in the fridge and is great for adding to yoghurts for a snack.

 

This recipe was inspired by Jernej Kitchen blog.

 

By Carly Neave, March 19, 2020 Hello and welcome! I'm Carly, originally from London but currently enjoying a little adventure in Dubai. A travel and wellness blogger exploring the world one step at a time. Think fabulous food at undiscovered gems, unique destinations, skin care obsessions and so much more. This is my life, I hope you enjoy the ride!
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Carly Neave

Hello and welcome! I'm Carly, originally from London but currently enjoying a little adventure in Dubai. A travel and wellness blogger exploring the world one step at a time. Think fabulous food at undiscovered gems, unique destinations, skin care obsessions and so much more. This is my life, I hope you enjoy the ride!

About Me
Hi, I'm Carly!
A travel and wellness blogger exploring the world one step at a time. Think fabulous food at undiscovered gems, unique destinations, skin care obsessions and so much more. This is my life, I hope you enjoy the ride!
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