Rhubarb & custard French toast

Nutrition and extra info

  • Vegetarian
  • Nutrition: Per serving

  • kcal639
  • fat24g
  • saturates13g
  • carbs85g
  • sugars47g
  • fibre4g
  • protein19g
  • salt1.5g
  • Ingredients
  • Method
  • Ingredients

  • 200g rhubarb, chopped into 3cm slices

    Rhubarb

    roo-barb

    Botanically, rhubarb is a vegetable (it’s related to sorrel and dock) but its thick, fleshy…

  • 1 split vanilla pod
  • 3 tbsp caster sugar
  • ½ small orange, zested and juiced

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren’t necessarily orange – some varieties are…

  • 1 large egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 300ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 4 thick slices of white bread
  • 2 tbsp butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100ml warm custard
  • Method

    1. Simmer the rhubarb with the vanilla pod, caster sugar and the zest and juice of the orange for 8-10 mins, or until the rhubarb is soft but holds its shape. Set aside.

    2. Beat the egg with the milk in a shallow dish, add the bread and leave to soak for 1 min, turning once.

    3. Fry in the butter over a medium heat for 4 mins, then flip and cook for 4 mins more, until golden on both sides. Top with the rhubarb and warm custard.

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