French Toast with Rhubarb Compote
Breakfast is by far my favourite meal of the day and so at Cansanity you will find many versions of pancakes, waffles and French toast. It is exciting when rhubarb is in season because I use my fresh rhubarb to make this yummy apple rhubarb compote which is absolutely scrumptious as a topping. For those who are fortunate to grow rhubarb in your garden be sure to freeze some to use in the middle of winter for that unexpected delicious breakfast treat.
Equipment
- 1 large non-stick frying pan
- 1 medium non stick frying pan
Ingredients
For the compote:
- 2 large apples peeled, cored and sliced
- 2 large rhubarb stalks sliced into half inch pieces
- 1 tablespoon butter
- 2 tablespoons brown sugar
For the French toast:
- 6 slices bread I like to use challah bread but any white spongy bread will do
- 1 tablespoon canola oil If needed, use more canola oil
- 2 tablespoons milk
- ¼ teaspoon vanilla
- optional: ¼ teaspoon cinnamon
Optional topping:
- ¼ cup whipped cream
- maple syrup
Instructions
- Melt the butter in the medium frying pan.
- Add the apples, rhubarb and sauté for 2 minutes.
- Sprinkle in the brown sugar and continue to sauté for another 2 minutes.
- Remove from heat and set aside.
- Heat the large frying pan to medium-high heat and add 1 tablespoon of canola oil.
- Whisk the eggs with the milk, vanilla and, if using, cinnamon.
- Dip 3 slices of bread on both sides in the egg mixture and fry until browned on each side. Repeat with the remaining 3 slices.
- Serve the French toast topped with the rhubarb apple compote and, if using, topped with whipped cream and maple syrup.
Nutrition
Calories: 543kcalCarbohydrates: 86gProtein: 11gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 22mgSodium: 458mgPotassium: 554mgFiber: 10gSugar: 42gVitamin A: 416IUVitamin C: 15mgCalcium: 200mgIron: 3mg
Tried this recipe?Let us know how it was!