Mother's Day Breakfast with Sprouted Kitchen

Mother's Day Breakfast with Sprouted Kitchen

Looking for the perfect breakfast recipe to treat Mum to this Mother’s Day? Look no further, we’ve got you covered. Sara Forte of @sproutedkitchen has put together this mouth-watering French Toast recipe that is sweet, rich and truly delectable. Featuring a tart rhubarb and strawberry compote that is balanced with the sweetness of vanilla and maple, this recipe is something special, just like Mum.

French Toast with Rhubarb & Strawberry Compote

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' 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.

For more by Sprouted Kitchen:
www.sproutedkitchen.com or visit their socials.