French Toast, Baked Honey and Orange Rhubarb with Vanilla Creme Fraiche | ExpatWomanFood.com
 

Posted on

15 June 2018

by

Liz Robb

French Toast, Baked Honey and Orange Rhubarb with Vanilla Creme Fraiche

Ingredients

500g rhubarb
1 large orange
3 tablespoons of runny honey
Vanilla extract
8 heaped tablespoons of creme fraiche
1 teaspoon of icing sugar
2 eggs
2 tablespoons of double cream
4 thick slices of brioche
Butter
Servings
4
Person

Preparation

  • Preheat the oven to 180 degrees, 160 degrees fan oven.
  • Cut the rhubarb into thick chunks or, if the stems are thin, into short lengths. Place in an ovenproof dish.
  • 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.
  • 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.
  • 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.
  • When the fruit is ready, cut each slice of brioche in half.
  • 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.
  • Serve the french brioche toast whilst hot, spoon on the warm baked rhubarb and serve with a large dollop of vanilla creme fraiche.
Cooks Note

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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