15 June 2018
Liz Robb
French Toast, Baked Honey and Orange Rhubarb with Vanilla Creme Fraiche
Ingredients
Preparation
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Preheat the oven to 180 degrees, 160 degrees fan oven.
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Cut the rhubarb into thick chunks or, if the stems are thin, into short lengths. Place in an ovenproof dish.
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Finely zest and juice the orange and add both to the rhubarb, then stir in 3 tablespoons of runny honey and a teaspoon of vanilla extract. Stir gently occasionally.. Bake for 35-40 minutes, or until the rhubarb is soft but still holding its shape.
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Meanwhile, stir a teaspoon of vanilla extract into 8 heaped tablespoons of creme fraiche in a small bowl, whisk in a teaspoon of icing sugar and then place in the fridge to chill.
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In a wide, shallow bowl, beat the eggs together and then whisk in two tablespoons of double cream and just a few drops of vanilla extract.
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When the fruit is ready, cut each slice of brioche in half.
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Melt 10-15g of butter in a frying pan until hot and bubbling, coat 4 brioche pieces in turn in the egg mixture and then cook for a minute or two on each side until golden brown. Add more butter and repeat with the other 4 pieces.
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Serve the french brioche toast whilst hot, spoon on the warm baked rhubarb and serve with a large dollop of vanilla creme fraiche.
Hot french brioche toast, sharp baked rhubarb with the sweetness of honey and the citrus tang of orange, accompanied by a dollop of vanilla creme fraiche; an unusual and delicious weekend brunch or simple dessert.
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