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French toast with plum and rhubarb recipe
French toast with plum and rhubarb recipe
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Elevate breakfast with a decadent French toast topped with juicy rhubarb, plums, thick cream, and sweet pan juices. Enjoy a delightful and satisfying morning treat!
Ingredients:
  • 4 firm ripe plums, halved, stoned
  • 1 bunch rhubarb, trimmed, cut into 5cm lengths
  • 1 cinnamon stick or quill
  • 2 whole star anise
  • 125ml maple syrup
  • 60ml orange juice
  • 2 Free Range Eggs, lightly whisked
  • 125ml milk
  • 40.00 gm caster sugar
  • 1.25 gm ground cinnamon
  • 20g butter
  • 6 x 2cm-thick slices day-old White Sourdough Vienna, halved
  • Double cream, to serve
  • Orange zest, to serve
  • Icing sugar, to dust
Instructions:
  • Preheat your oven to 180°C. Line a large roasting pan with overhanging baking paper. Arrange plum and rhubarb in the pan, then add cinnamon stick or quill and star anise. Drizzle with maple syrup and orange juice before baking.
  • Bake for 15 minutes until the plum and rhubarb are tender but still slightly firm. Allow to cool for 30 minutes before serving.
  • In a large shallow bowl, combine the egg, milk, sugar, and ground cinnamon and whisk together. Melt half of the butter in a large frying pan over medium-low heat. Dip half of the bread slices in the egg mixture for 20 seconds, then transfer to the frying pan. Cook each side for 1-2 minutes until golden brown and cooked through. Transfer to serving plates. Wipe the pan clean and repeat the process with the remaining butter and bread slices.
  • Finish the French toast with a luxurious layer of cream, sweet plum, and tart rhubarb. Drizzle with savory juices from the roasting pan, then add a burst of freshness with orange zest and a sprinkle of delicate icing sugar.

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