This cozy, rhubarb custard French toast is the perfect excuse to pop open a jar of homemade rhubarb jam, straight out of a well-stocked Hobbit pantry!
Spiced Rhubarb Custard French Toast
As part of a Hobbit Pantry recipe series we’ve been celebrating the art of preserving the summer harvest in keeping with the hobbit way of life. This seasonal series features pantry recipes using summer produce, along with companion dishes to enjoy them right away. Our most recent summer preserve is a Spiced Rhubarb Jam, made with the last of the early summer rhubarb and gently simmered with ginger, cinnamon, and star anise.
Before we put away our jars of spiced rhubarb jam for the fall, this rich and decadent breakfast is the perfect way to enjoy this delightful summer preserve. Rhubarb and custard is a natural pairing, and for good reason – the sharp tanginess of rhubarb is perfectly balanced by the rich and creamy custard. Thick slices of bread are layered with vanilla-scented custard and then dipped in a nutmeg-spiced egg batter before frying. The warm French toast is then topped with more custard and a dollop of spiced rhubarb jam. This decadent and cozy breakfast is the perfect reason to open a jar of your spiced rhubarb jam!
More Hobbit Pantry Recipes
Ingredients
Spiced rhubarb jam: Top this French toast with a dollop of spiced rhubarb jam. If you don’t have the jam, I have included a recipe for a spiced rhubarb compote that is flavoured with similar spices.
Bread: Use a thick sliced bread such as Texas toast or French or Italian bread.
Milk: I used 2% milk for both the custard and the French toast batter.
How to Make Rhubarb Custard French Toast
Make the custard
Heat the milk in a saucepan over medium high heat. Meanwhile, add the egg yolks to a small mixing bowl. Whisk the sugar into the egg yolks followed by the cornstarch. Whisk together well until the mixture begins to lighten in colour. Set aside.
Just before the milk begins to boil remove it from the heat. Gradually temper the hot milk into the egg yolk mixture. Add a small splash of the hot milk and whisk it in completely before repeating. Do this until most of the milk has been added.
Return the mixture to the saucepan and continue to cook over medium heat, stirring constantly. Bring the custard just up to a boil and then turn off the heat. Whisk in the vanilla paste and butter. Transfer the custard to a bowl and cover with a layer of plastic wrap directly on the surface of the custard. Chill until set.
Make the rhubarb compote (If not using spiced rhubarb jam)
In a saucepan, combine the rhubarb, sugar, and lemon juice. Stir together and place over low heat until the rhubarb begins to release its juice. Add the fresh ginger, cinnamon stick, and star anise. Bring the rhubarb to a boil and then turn down the heat.
In a small cup, stir together the corn starch and water to make a slurry. Stir the slurry into the rhubarb and bring to a boil. Remove from the heat and cool briefly before using.
Cook the French toast
In a pie plate, whisk together the eggs, milk, sugar, nutmeg, and salt. Top half the bread slices with two tablespoons of the custard, spreading evenly. Top with the remaining bread slices to make sandwiches and set aside.
Heat a non-stick skillet over medium low heat. Spray the skillet with non-stick spray. Dip each sandwich in the egg batter for a few seconds on each side. Transfer to the skillet. Cook the French toast slowly until browned on the bottom. Flip and cook on the other side. Transfer the cooked toast to a plate and cover with foil. Repeat with the remaining French toast.
Serve the Rhubarb Custard French Toast
Whisk the remaining custard so that it is free of lumps. Top the French toast with more custard and a dollop of Spiced Rhubarb Jam or the spiced rhubarb compote. Enjoy!
