Rhubarb and Custard French Toast

pretty in pink for a weekend brunch

Hello friends,

It’s my first week back from Mexico and it’s been pretty full on, but in a good way. I think. I’ve jumped straight into recipe testing, emails and content creation whilst being wrapped up in my fluffy fleece and thermal socks. I’ll admit, the return to structure has been welcomed and I’ve found joy in cooking for myself again; eating out nearly every day for a month leaves you yearning for something familiar and home cooked. The first thing I ate once I got back was a big bowl of buttery rice and my mum’s stew and it really hit the spot.

One thing that I haven’t missed are the persistent grey skies and bitter cold. Anything to brighten things up a bit and put a pep in my step has been gladly received and rhubarb in particular has done just that. This time of year, right on cue when we need it most, there are floods of hot pink rhubarb recipes all over my Instagram feed and I double tap every single one. It’s one of natures best colours and just does something to my brain. Whether it’s poached, roasted, jammed or syruped, forced rhubarb in the winter is just that girl.

Last year I made a brown sugar pavlova with poached rhubarb and a rhubarb and custard pot with ginger crumble. This week I bring you a rhubarb recipe that makes for a great weekend brunch, or even dessert because there are no rules.

Thick slices of brioche are filled with homemade rhubarb jam, dunked in an eggy mix and fried in butter until browned with crisp edges. Top with cream and tangy poached rhubarb before finishing with a pour of cold custard. I’m typically a savoury breakfast kind of girl but for this I make an exception.

Brighten up your weekend and pick up some rhubarb if you can. It’ll make a world of difference.

Enjoy,

Benjamina x

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RHUBARB & CUSTARD FRENCH TOAST

We’re using rhubarb two ways here - in a jam and also poached. I picked up some vanilla in Mexico and added some to the jam for a little bit of fragrance and I loved it. You could also play around with some fresh ginger, bay leaves or cardamom too. The recipe makes enough to fill a 370g jar (keep your bonne maman jars!) and this has become my topping of choice for toast this week. The poached rhubarb gives just enough bite to an otherwise very soft dish and you can use the leftovers to top yoghurt, porridge or just serve with the extra custard.

I’m quite partial to the contrast of hot french toast and cold custard so I’ll make the custard ahead of time so it can chill in the fridge. I know it’s not everyones cup of tea so if you do want to reheat the custard, I recommend doing it gently over a bain-marie. If you’d prefer to heat in the microwave, make sure to do it in very short bursts and stirring often - it’s very easy to scramble!

RECIPE

makes 4 slices

French Toast:
4 slices brioche, cut approx 2.5 inches thick
140 ml milk
3 large eggs
pinch of salt
1/2 tbsp sugar, optional if you’d like it sweeter
unsalted butter, for frying

Custard:
300ml milk
200ml double cream
45g sugar
1/2 tsp vanilla bean paste or 1 vanilla pod
4 egg yolks
pinch of salt

Rhubarb Jam:
400g rhubarb
280g sugar
1 lemon
1 vanilla pod, optional.

Poached Rhubarb:
200g rhubarb
30g sugar
3 tbsp water

METHOD

For the custard:

1. Add the milk, cream and vanilla to a saucepan. Heat gently until it’s steaming but just before it comes to the boil.

2. In a separate bowl, whisk the sugar and eggs together until well combined.

3. Remove the milk from the heat and pour about a third into the eggs, giving it a good whisk at the same time. Repeat until all the milk is added.

4. Pour everything back into the saucepan and heat gently, using a spatula to stir frequently. Be careful not to let it boil - this is a traditional creme anglais without cornflour so it won’t thicken in the same way as a creme patisserie. The custard is ready once it coats the back of the spatula and you can run your finger through it.

5. Pour it through a sieve and into a jug or shallow bowl. Let it cool completely before chilling in the fridge. It will thicken a little as it cools.

For the rhubarb jam:

1. Wash and trim the ends of the rhubarb and chop it into small chunks about 2cm wide. Add it to a wide, shallow saucepan along with the sugar, lemon zest and juice and vanilla if using. Bring it to the boil and cook for 10-15 minutes.

2. To test whether the jam is done, place a small plate in your freezer until cold. Spoon a little jam on it and let it sit for a minute or so. If the jam is still super runny, continue cooking. If the jam wrinkles a little when you touch it or looks thickened it’s done. (I prefer my rhubarb jam on the slightly runnier side but if you want a thicker set then cook until it’s at 105c.)

3. To store the jam properly, pour it into a sterilised jar. Wash an old jam jar with hot soapy water and rinse well. Place them in a warm oven to completely dry out. Pour the hot jam straight into the jars, seal with a lid and let it cool.

For the poached rhubarb:

1. Wash and trim the ends of the rhubarb and cut it into small chunks about 2cm wide. Add it to a wide, shallow saucepan along with the sugar and water. Simmer gently for 6 - 8 minutes until the rhubarb has started to soften but is still holding its shape. Remove from the heat and let it sit in the pan for 10 minutes.

2. Transfer to a small container, along with the poaching liquid and let it cool completely before chilling in the fridge. The colour will intensify the longer it sits.

For the french toast:

1. Use a sharp knife to make a slit in the base of each slice of brioche, creating a little pocket. Be careful not to cut all the way through and use your fingers to gently open up the hole. Pipe or carefully spoon in 2-3 teaspoons of the rhubarb jam.

2. In a shallow bowl add in the eggs, and sugar if using. Whisk briefly to break up the eggs before whisking in the milk and a pinch of salt.

3. Heat a cast iron pan or frying pan over medium heat and add in a geneorus knob of butter. Dip each slice of bread into the egg mixture, turning it round to soak both sides. Let it sit in the egg for 20-30 seconds on each side before adding one to two slices to the pan.

4. Cook gently over medium-low heat for about a 90 seconds before flipping it over and repeating with the other side. Transfer to a warm plate whilst you cook the rest. If you’re making a bigger batch, you can always keep them warm in the oven.

5. To serve, top each french toast with a dollop of whipped cream, some poached rhubarb and pour over the custard.