Breakfast, Sweet

French Toast with Roasted Rhubarb

This is as close as you will get to the real deal. I have given the basic recipe for the French toast and included the rhubarb which was roasted with vanilla, orange and star anise.

Don' use thin sliced bread for this, I find the best bread is a day old loaf cut into think 1 inch slices, sourdough being my favourite.

You can add any toppings to this recipe, fresh berries, fruit sauces, a drizzle of chocolate and one of my favourites, blueberry, pecan and maple syrup.

SERVES:
4

Ingredients

Rhubarb

400g rhubarb cut into 2 inch pieces

3-4 tbs syrup of choice maple/rice/agave

zest of and juice of half an orange

2-3 star anise

1 vanilla pod split

French toast

4-6 thick slices bread slightly stale

3/4 cup gram flour

1 cup plant based milk

1 tsp vanilla extract

1 tsp vanilla bean paste

1 tsp ground cinnamon

2 tbsp. maple syrup

A little coconut oil for the pan.

To serve

Coconut or other plant yogurt

Maple syrup or stem ginger syrup

roughly chopped pistachio nuts

maple syrup

Instructions

  1. Pre heat the oven to 180°C.
  2. Place the rhubarb into a baking dish and drizzle over the syrup, orange juice and add the zest, star anise and vanilla, stir to combine. you can remove some of the vanilla seeds with a knife to give to a little helping hand.
  3. Cover tightly with foil and place in the oven for 15 minutes. Check the rhubarb to make sure it's tender, if not pace back in the oven for another 5 minutes or until it's tender, it will depend on the thickness of your rhubarb. When it's ready remove from the oven and set aside.
  4. Whilst the rhubarb is in the oven place the gram flour, milk, vanilla, cinnamon, ginger and syrup, into a high powdered blender and blitz until silky smooth, pour into a wide dish and add your slices of bread, you may need to do this in batches. Let the bread soak up the milky liquid and turn them over.
  5. Heat a large none stick pan to medium high and add a little coconut oil or light oil. When the sliced have soaked up all the milky liquid add them to the pan. Again you may need to do this in batches.
  6. Fry till golden brown on each side, remove and place on a baking tray in an oven to keep warm while you cook the other slices. Or place plates if serving immediately.
  7. Top each slice with dollops of yogurt, a few rhubarb pieces with a tablespoon or two of the syrup and a sprinkle of pistachio nuts and a drizzle of maple syrup.

Work with me.

Work with me.

Whether you’re looking for inspiring, plant based recipes, food photography, or professional styling, I’m open to hearing about your project. Find about more about working with me, or if you’d like to get in touch I’d love to hear from you.

Mailing list sign-up

Are you feeling passionate about plant-based food? Sign up to the NOURISH newsletter today, and get exclusive access to inspiring recipes, product news, and plant-based tips, delivered straight to your inbox every month!

Thank you for subscribing!