Brioche French Toast with Maple & Rosemary Rhubarb
 
 
Custardy Brioche french toast, topped with rhubarb roasted in rosemary-infused maple syrup.
Author:
Serves: Serves 2
Ingredients
For the rhubarb:
  • 3 stalks of rhubarb, washed, trimmed and cut into 2 inch (4-5cm) lengths (approx 1½ cups)
  • ¼ cup maple syrup
  • 2 sprigs of rosemary
For the french toast:
  • 2 eggs
  • ¼ cup milk
  • pinch of cardamom (or cinnamon if you prefer)
  • splash of vanilla extract
  • 1 tbsp caster sugar
  • 2 thick slices brioche
  • butter and oil for frying
To serve:
  • whipped cream, yoghurt, or ricotta whipped with a little sugar (I used ricotta)
Instructions
  1. First, toss the rhubarb with the maple and rosemary (leave the sprigs whole) in a baking dish which holds everything snugly in a flat layer. Roast in a 180C/350F oven for 15 minutes, or until tender but holding their shape.
  2. To make the french toast, whisk together the eggs, milk, spice, vanilla and sugar in a shallow dish. Add the brioche slices and leave to soak, giving each side at least 2-3 minutes.
  3. Heat about 2 teaspoons of butter, with the same amount of oil, in a large non-stick frying pan over a medium-low heat until foaming, and then add the soaked brioche.
  4. Cook slowly for at least 2 minutes a side, until the brioche is golden brown, and the centre is cooked through.
  5. Serve the french toast with the rhubarb, plenty of the rhubarb-maple juices, and a little whipped cream, yoghurt or ricotta dolloped on top.
Recipe by The Sugar Hit at http://www.thesugarhit.com/dev/2015/05/brioche-french-toast-with-maple-rosemary-rhubarb.html