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–+ servings

Rhubarb Custard French Toast

Servings 6 servings
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Ingredients 

Vanilla Custard

  • 2 cups milk
  • 3 egg yolks
  • ⅓ cup sugar
  • 2 ½ tbsp cornstarch
  • 1 tbsp butter
  • 1 tsp vanilla paste, or extract

Spiced Rhubarb Compote (If using instead of rhubarb jam)

  • 3 cups diced rhubarb
  • ½ cup sugar
  • 1 tsp lemon juice
  • 1 tsp finely grated ginger
  • 1 cinnamon stick
  • 1 whole star anise
  • 1 tbsp cornstarch
  • 1 ½ tbsp water

French Toast

  • 4 eggs
  • 1 cup milk
  • 1 tbsp sugar
  • ½ tsp ground nutmeg
  • ⅛ tsp salt
  • 12 slices thick cut bread

To Serve

  • Spiced Rhubarb Jam, optional

Instructions 

Vanilla 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 butter and vanilla paste. Transfer the custard to a bowl and cover with a layer of plastic wrap directly on the surface of the custard. Chill until set.

Spiced Rhubarb Compote (If using)

  • 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. The compote can be made ahead of time.

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.

To Serve

  • Whisk the remaining custard so that it is free of lumps. Top the French toast with the custard and a dollop of Spiced Rhubarb Jam or the spiced rhubarb compote. Enjoy!

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