For the ultimate brunch or dessert, try our French toast with plum and rhubarb (recipe below). Serve it with cream for extra indulgence.
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French Toast with Plum & Rhubarb
Serves 4 Prep 10 mins (+ 30 mins cooling time) Cooking 25 mins
4 firm ripe plums, halved, stoned
1 bunch rhubarb, trimmed, cut into 5cm lengths
1 cinnamon stick or quill
2 whole star anise
1/2 cup (125ml) maple syrup
1/4 cup (60ml) orange juice
2 Coles Australian Free Range Eggs, lightly whisked
1/2 cup (125ml) milk
2 tbs caster sugar
1/2 tsp ground cinnamon
20g butter
6 x 2cm-thick slices day-old Coles Bakery Stone Baked by Laurent White Sourdough Vienna*, halved
Double cream, to serve
Orange zest, to serve
Icing sugar, to dust
1. Preheat oven to 180°C. Line a large roasting pan with baking paper, allowing sides to overhang. Arrange the plum and rhubarb in the lined pan. Add the cinnamon stick or quill and star anise. Drizzle with maple syrup and orange juice. Bake for 15 mins or until plum and rhubarb are tender but still hold their shape. Set aside for 30 mins to cool.
2. Whisk the egg, milk, sugar and ground cinnamon in a large shallow bowl. Melt half the butter in a large frying pan over medium-low heat. Dip half the bread in the egg mixture for 20 secs. Transfer to the frying pan. Cook for 1-2 mins each side or until golden brown and just cooked through. Transfer to serving plates. Wipe pan clean. Repeat with remaining butter and bread.
3. Top the French toast with cream, plum and rhubarb. Drizzle with juices from the roasting pan. Sprinkle with orange zest and dust with icing sugar.
*Selected stores only.
Want more easy recipes? Check out our ‘Easy breakfast ideas’ playlist which includes:
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