Brioche French Toast with Strawberry-Rhubarb Compote

Ingredients

For 4 servings

• 8 piece thick slices brioche
• 4 piece eggs
• 180 g whole milk
• 5 g vanilla extract
• 1 g ground cinnamon
• 50 g sugar
• 28 g unsalted butter
• 150 g rhubarb, chopped
• 150 g strawberries, chopped
• 60 g orange juice
• 80 g honey
• 8 g cornflour
• 15 g water
• Icing sugar, to dust
• 1 pinch Salt

Method

1. 1

   Whisk the eggs, milk, vanilla, cinnamon, sugar and salt in a shallow dish.

2. 2

   Dip each brioche slice for about 20 seconds each side.

3. 3

   Cook in butter over medium heat for 2–3 minutes each side, until golden.

4. 4

   Simmer the rhubarb, strawberries, orange juice and honey for 10 minutes, until tender.

5. 5

   Stir in the slaked cornflour and cook 3 minutes more, until glossy.

6. 6

   Serve the French toast topped with the compote and dusted with icing sugar.