RHUBARB & CUSTARD FRENCH TOAST
Top French toast with zesty rhubarb and custard for a deliciously indulgent breakfast or brunch
Provided by Esther Clark
Categories Breakfast, Brunch
Time 30m
Number Of Ingredients 9
Steps:
- Simmer the rhubarb with the vanilla pod, caster sugar and the zest and juice of the orange for 8-10 mins, or until the rhubarb is soft but holds its shape. Set aside.
- Beat the egg with the milk in a shallow dish, add the bread and leave to soak for 1 min, turning once.
- Fry in the butter over a medium heat for 4 mins, then flip and cook for 4 mins more, until golden on both sides. Top with the rhubarb and warm custard.
Nutrition Facts : Calories 639 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 47 grams sugar, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 1.5 milligram of sodium
COCONUT-CARDAMOM FRENCH TOAST WITH RASPBERRY-RHUBARB COMPOTE
Layered with a rich coconut filling, soaked in velvety custard, and topped with a vibrant fuchsia raspberry and rhubarb compote, this French toast is perfect for Mother's Day or any time that calls for celebration.
Provided by Tara O'Brady
Categories Breakfast Rhubarb Raspberry Cardamom Vanilla Milk/Cream Coconut Egg Maple Syrup Pistachio Brunch Mother's Day Bake Summer Spring Soy Free Tree Nut Free
Yield 4 Servings
Number Of Ingredients 23
Steps:
- Compote
- Preheat oven to 400°F. Gently combine rhubarb and raspberries in a shallow baking dish that will hold them snugly. Scatter sugar over and add cardamom. Scrape seeds from vanilla bean into a small bowl and set aside for making the French toast. Add vanilla pod to dish. Cover with foil and bake fruit 15 minutes. Carefully remove foil, stir gently, and roast, uncovered, until fruit is beginning to collapse but is still bright pink, about 10 minutes more. Remove baking dish from oven; pluck out cardamom pods and vanilla pod and discard. Let cool (juices will thicken as compote cools). Do ahead: Compote can be made 3 days ahead. Transfer to an airtight container; cover and chill.
- Filling
- Bring cream, coconut, sugar, and salt to a boil in a medium heavy saucepan over medium heat, stirring. Cook, stirring often, until thickened to a paste and pale yellow (sound should turn from bubbling to a faint sizzle and there should be very little liquid remaining), 6-8 minutes. Scrape into a bowl and let cool. Do ahead: Filling can be made 3 days ahead. Cover and chill.
- French toast and assembly
- Reduce oven temperature to 200°F. Pour sugar evenly into a shallow baking dish large enough to accommodate 4 slices of bread. Using your fingers or a spoon, press pods and seeds into sugar, then scrape in reserved vanilla bean seeds and work into sugar. Add milk. (For the fullest flavor, combine spiced sugar and milk in a heatproof jug or bowl and microwave until steaming, 30-60 seconds. Let sit 5 minutes to infuse, then pour back into dish.) Whisk in eggs, cream, almond extract, rose water, and salt.
- Divide coconut filling among 4 slices of bread (about 3 Tbsp. each). Spread in an even layer, leaving a thin border at edges. Top with a second slice of bread to form sandwiches. Lay sandwiches in custard and let soak 2 minutes. Gently turn over and let sit while you heat the pan.
- Melt enough butter or pour in oil to thinly coat a large cast-iron or nonstick skillet over medium heat. Cook 2 sandwiches until evenly golden, about 3 minutes per side. Transfer French toast to a baking sheet and keep warm in oven. Repeat with remaining 2 sandwiches.
- Bake French toast 5 minutes. Remove from oven and transfer to plates. Top with raspberry-rhubarb compote, maple syrup, and other toppings as desired.
STRAWBERRY-RHUBARB STUFFED FRENCH TOAST
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Make the compote: Combine the strawberries, rhubarb, 1/3 cup sugar, the vanilla and cloves in a medium saucepan over medium-high heat; cook, stirring occasionally, until broken down and thickened, 20 to 25 minutes. Remove from the heat and let cool to room temperature. (You can make the compote up to 2 days ahead; cover and refrigerate.)
- Cut a 3-inch-wide slit into one side of each bread slice, cutting about three-quarters of the way through to make a pocket. Fill with the compote, reserving about 1/4 cup for topping.
- Whisk the eggs, milk and the remaining 2 tablespoons sugar in a large baking dish. Add the stuffed bread and soak, about 5 minutes per side.
- Melt the butter in a large nonstick skillet over medium heat. Add the stuffed bread and cook until golden brown and cooked through, 5 to 6 minutes per side, adjusting the heat if necessary. Top with the reserved compote and yogurt.
FRENCH TOAST CUSTARD
Steps:
- Brush both sides of bread with butter; place in a greased 13x9-in. baking dish. In a large bowl, beat eggs and yolks. Add milk, cream, sugar, vanilla and nutmeg; mix well. Pour over the bread slices. Cover and chill overnight. Remove from the refrigerator 30 minutes before baking. , Bake, uncovered, at 350° for 55-60 minutes or until a knife inserted in the center comes out clean. Cool 10 minutes before serving. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 310 calories, Fat 21g fat (12g saturated fat), Cholesterol 185mg cholesterol, Sodium 240mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 1g fiber), Protein 8g protein.
More about "rhubarb custard french toast recipes"
FRENCH TOAST WITH RHUBARB AND CUSTARD RECIPE ON …
From food52.com
Cuisine Australian/New ZealanderCategory BreakfastServings 8
CUSTARD-STYLE FRENCH TOAST RECIPE | LAND O’LAKES
From landolakes.com
MAKE COCONUT-STUFFED FRENCH TOAST FOR MOTHER'S DAY
From epicurious.com
BAKED FRENCH TOAST WITH RHUBARB - THE WASHINGTON POST
From washingtonpost.com
4/5 (1)Calories 370 per servingServings 6
FRENCH TOAST WITH RHUBARB AND CUSTARD - ROAMINGTASTE.COM
From roamingtaste.com
Servings 4Total Time 20 minsCategory Breakfast
BAKED RHUBARB FRENCH TOAST - THE GLOBE AND MAIL
From theglobeandmail.com
STRAWBERRY RHUBARB BAKED FRENCH TOAST | OLIVE & MANGO
From oliveandmango.com
EGGY BREAD VS. FRENCH TOAST (IS THERE A DIFFERENCE?)
From bakingkneads.com
FOOLPROOF FRENCH TOAST RECIPE - COOKIE AND KATE
From cookieandkate.com
CUSTARD-STYLE FRENCH TOAST RECIPE - RECIPETIPS.COM
From recipetips.com
FRENCH TOAST RECIPE - SOUTHERN LIVING
From southernliving.com
FRENCH TOAST WITH STRAWBERRY RHUBARB SAUCE - LAND O'LAKES
From landolakes.com
10 BEST VANILLA CUSTARD FRENCH TOAST RECIPES | YUMMLY
From yummly.com
RHUBARB FRENCH TOAST RECIPE - THE WORLD RECIPE
From theworldrecipe.com
CUSTARD-STYLE FRENCH TOAST | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
RHUBARB & CUSTARD FRENCH TOAST | THE COOK BOOK
From thecookbook.pk
You'll also love