Fruity French toast
For the compote:
- 2 cups rhubarb, trimmed and chopped into small pieces
- juice of two oranges
- 3 tbsp runny honey
- 1 small loaf of sourdough fruit loaf or six slices of sourdough fruit bread
- 4 eggs
- 1 1/2 cups (375ml) milk
- 2 tbsp golden caster sugar
- zest of one orange
- 1 tsp vanilla paste
- natural yoghurt, to serve
To make the compote, combine all ingredients in a small saucepan and place over a medium-low heat.
Cook for about 5-10 minutes or until the rhubarb has collapsed.
Check the taste – if still a little tart add an extra squeeze of honey.
Slice the fruit loaf into thick pieces and set aside.
For the toast, whisk together the eggs, milk, sugar, zest and vanilla extract and dip the bread in this mixture, one slice at a time, making sure each is thoroughly coated.
Heat a knob of butter in a saucepan over medium heat and fry the slices until golden on each side. Serve with the rhubarb compote and a dollop of natural yoghurt.
Find more breakfast recipes
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- Basic pancakes
- Big breakfast
- Bull's eye egg
- Fluffy cheese omelette
- Breakfast burritos
- Golden brunch puffs
- Baked cinnamon apple porridge
- Homemade crumpets
- Almond croissants
- Bacon and egg muffins
- Lemon butter
- Apple & hazelnut bircher muesli
- I try to leave each slice of bread in the eggy milk for a couple of minutes, while the previous slice is cooking.
- If possible, use a good sourdough fruit loaf for this recipe – it keeps its shape so much better and also adds extra flavour.
- It's best to use a shallow bowl or plate to soak the bread so it gets a thorough dousing.
- This recipe was created by Sophie Hansen for Kidspot, New Zealand’s best recipe finder. You can follow Sophie on Local is Lovely, Facebook, Twitter or Pinterest.