40 minutes
French Toast with Poached Rhubarb
PersonThis simple yet indulgent brunch recipe brings together soft, cinnamon‑kissed brioche French toast, delicately poached rhubarb and a silky homemade custard - all made using Rich Yolk eggs and All Things Butter (salted).
The gently sweet‑tart rhubarb cuts through the richness of the toast and warm custard, creating a beautifully balanced dish that feels both comforting and elegant. Whether you’re treating yourself on a slow weekend morning or cooking for someone special, this recipe delivers a deliciously nostalgic brunch with a refined twist.
Recipe by @lotties_table.
Instructions
- - Step 1Chop the rhubarb into 1cm pieces and add them to a saucepan with the sugar, water and orange (or orange blossom) extract. Heat gently for 8–10 minutes until the mixture is only just simmering.
- - Step 2Remove the pan from the heat. Lift the rhubarb out with a slotted spoon, letting it drain, and transfer it to a container. Allow the poaching liquid to cool completely, then pour it over the rhubarb. Cover and refrigerate for 24 hours.
- - Step 3In a shallow dish, whisk together the eggs, milk and cinnamon. Dip the brioche slices into the mixture, soaking both sides until the bread has absorbed it all. Heat a pan over medium heat and fry the slices on both sides until golden brown.
- - Step 4Gently heat the milk and vanilla in a saucepan until steaming but not bubbling. Remove from the heat and let it cool for 10 minutes. In a separate metal or glass bowl, whisk together the egg, sugar and cornflour. Slowly pour the warm milk over the mixture while whisking, then return everything to the pan. Heat gently, stirring constantly, until thickened to a smooth custard consistency.
- - Step 5Plate the French toast, spoon over the poached rhubarb and finish with a generous pour of warm custard. Enjoy!
Ingredients
- 500 grams Rhubarb
- 150 grams Caster Sugar
- 450 ml Cold Water
- 1 tsp. Orange Blossom Extract
- 200 ml Milk
- 1 tsp. Vanilla Bean Paste
- 1 Rich Yolk Egg
- 10 grams Caster Sugar
- 1/2 tsp. Cornflour
- Brioche Bread Sliced
- 2 Rich Yolk Egg
- 4 Tbsp. Milk
- 1/2 tsp. Ground Cinnamon
- 20 grams All Things Butter (salted)
