French toast with baked rhubarb, almonds and vanilla ice cream

French toast with baked rhubarb, almonds and vanilla ice cream

By
From
Dig In!
Serves
4
Photographer
Mark Roper

Using brioche instead of white bread adds even more sweetness to this French toast. The almonds can be replaced with any nuts, and other poached fruit, such as apples or pears, can be used instead of the rhubarb.

Ingredients

Quantity Ingredient
30g flaked almonds, (optional)
1 bunch rhubarb, cut into 5 cm lengths
2 oranges, juiced and zested, plus extra zest to serve
55g caster sugar
6 eggs
125ml pouring cream
8 thickly cut slices brioche loaf
60g butter
vanilla ice cream, to serve

Method

  1. Preheat the oven to 220°C (or 200°C for a fan-forced oven).
  2. Dry-fry the almonds (if using) in a frying pan over medium heat for 5 minutes, or until lightly toasted. Allow to cool.
  3. In a baking tray, combine the rhubarb and orange juice and zest then sprinkle with the sugar. Cover with foil and bake in the oven for 10–12 minutes or until tender. Set aside in the tray.
  4. In a mixing bowl, lightly whisk together the eggs and cream. Dip the slices of brioche in the egg and cream mixture, turning the pieces to coat and soaking them in the mixture for 1–2 minutes.
  5. Put half the butter in a large non-stick frying pan over medium heat. When the butter starts to foam, add half the brioche slices and fry for about 2 minutes on each side. Once cooked, transfer the French toast to paper towel to drain. Repeat with the remaining butter and brioche slices.
  6. To serve, top the French toast with some rhubarb mixture, vanilla ice cream, a sprinkling of toasted almonds (if using) and top with the extra orange zest. Drizzle with any left-over rhubarb syrup from the pan.

Brent’s tip:

  • Check the rhubarb after it has been cooking for 10 minutes – you want it soft and tender, but you don’t want it to start falling apart and becoming fibrous.
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