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Vanilla French Toast With Rhubarb And Ginger Compote
This brunch recipe uses gorgeous, seasonal rhubarb which is available between April and September. The compote is a great addition to French Toast but can also be used in porridge, with ice cream, or with scones!
Prep Time: 00:30
Cook Time: 00:15
rhubarb and ginger compote
3 stalks rhubarb (about 200g) trimmed and cut into 2cm chunks
3 tbsp light brown sugar
2 tsbp water
vanilla french toast
6 slices brioche
2 eggs 60 ml single cream
60 ml milk
2 tbsp caster sugar
1/2 tsp vanilla extract
1To make the compote, place the rhubarb chunks, sugar, ginger and water in a saucepan and bring to a simmer, occasionally stirring. Cook on low heat for 10 minutes or until the pieces of rhubarb start to soften.
2In a wide, flat bowl, crack the eggs, pour in the milk, cream, caster sugar and vanilla extract and mix well.
3Place the brioche slices in the mixture and coat front and back.
4Heat a frying pan with some butter or oil. Place the wet brioche slices into the pan and fry for a couple of minutes on both sides. Remove onto plate.
5To assemble, stack the slices of brioche, place a dollop of greek yoghurt on top before spooning over the compote.
TIP: If the compote loses too much moisture, simply add another tbsp of water and take off the heat. TIP: The more you stir the compote the more the rhubarb will lose its shape. If you want to keep chunks of rhubarb then keep stirring to a minimum. STORAGE: Any leftover compote can be stored in a jar and kept in the fridge for up to two weeks.
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