Brioche French Toast with Rhubarb Compote & Mascarpone Cream

Kick off your weekend with this treat of a breakfast. You can make the compote the day before to save time.

Serves 4
Preparation time: 15 minutes
Cooking time: 25 minutes

For the compote
500g (17½oz) rhubarb
100g (3½oz) sugar
1 vanilla pod

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Remove the leaves of the rhubarb. Wash the stems and slice into about 3cm (1in) chunks.
Place the chunks into a large saucepan and mix in the sugar. Leave the sugar and rhubarb mix to rest for about an hour. The rhubarb will start to release water. You may want to stir the rhubarb occasionally.
Slice open the vanilla pod and scrape out the seeds. Add to the rhubarb and also place the skin of the vanilla pod into the mix.
Bring to a very gentle boil and simmer for 10 minutes. Check to see if the rhubarb is soft and taste to see if there is enough sugar in the mix.
Pour into a jar and set aside.

For the brioche
200ml (7fl oz) mascarpone (fridge cold)
200ml (7fl oz) double cream (fridge cold)
30g (1oz) icing sugar
1 tsp vanilla bean paste
8 thick slices of brioche bread
4 eggs
200ml (7fl oz) milk
1 tbsp sugar
3 tbsp butter
A few seeds or nuts for the top

Start by making the mascarpone cream. Whisk the cream, vanilla bean paste and powdered sugar until soft peaks form. Add in the mascarpone, mix to combine, but be careful not to over beat or the mixture could split. Refrigerate until needed.
Next, whisk the eggs in a low shallow dish. Add the milk and sugar and whisk again until well combined. Place 3-4 slices of brioche into the mixture and turn to coat both sides.
Add 1 tablespoon butter to a frying pan over medium heat. Transfer as many pieces of brioche as will comfortably fit in the pan without touching. Cook for three to four minutes or until golden brown and then flip the bread and cook for another three to four minutes on the other side.
Transfer the French toast to a platter and keep warm in an oven.
Wipe down the skillet with a paper towel and repeat the process with remaining butter, bread, and egg mixture.
Once all the bread is cooked, serve the French toast with the compote and mascarpone cream. Top the dish with some seeds or nuts for extra crunch.

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Arianne Davey

Arianne is a digital contributor, with a Journalism degree and Marketing masters, from the University of Lincoln. In her own time you'll find her exploring new cities and travelling as much as she can!