Mother's Day Breakfast with Sprouted Kitchen

INGREDIENTS:

For the compote:
2 cups of diced rhubarb
3 Tbsp. of cane sugar
1/2 of a lemon - juiced
3 Tbsp. of water
2 cups of diced strawberries

1 1/3 cups of milk

2 eggs
1 egg yolk
1 tsp. of vanilla extract
1 Tbsp. of maple syrup or agave
1/2 tsp. of cinnamon
pinch of sea salt
8 thick slices of brioche

Butter for cooking

METHOD:

Lay your brioche slices on a wire rack to dry overnight.

Start the compote. Into a medium pot, combine the rhubarb, sugar, lemon juice, water and bring it to a gentle simmer. Add the strawberries, stir, keep the heat on low and let it simmer for 20-30 minutes to soften and reduce.

For the custard, in a low baking dish, whisk the milk, eggs, egg yolk, vanilla, liquid sweetener, cinnamon and pinch of salt until completely smooth. No streaks! We want a completely smooth custard.

Preheat the oven to 190 degrees for warming. Bring a cast iron or similar pan up to medium heat. Warm the butter and swirl to coat the bottom of the pan. Dredge the dry bread into the custard, flipping to get both sides. Let the excess drip off and cook the French toast for 2 minutes per side until browned and crisp. Transfer to a baking sheet and keep warm in the oven while you repeat with remaining slices.