This is a straight-forward and easy to make French Toast recipe with the addition of fresh rhubarb compote to take it to the next level. If you don’t want to use rhubarb, try strawberries instead. And whatever you do, make sure you keep your chickens away from rhubarb leaves. They’re quite poisonous to chickens and lots of other critters.
If you enjoy this recipe, check out our Victoria Sponge with Strawberry and Rhubarb Compote, and our Rhubarb Custard Cake.
French Toast with Rhubarb Compote
This is another recipe that would be great to serve for brunch. The French toast is simple to make, and the rhubarb compote takes it to another level. A compote is just a sauce made from fruit cooked down with sugar and spices. If you don’t like rhubarb you can make this with strawberries instead. You could also go half strawberry, half rhubarb. You can make the compote ahead of time and store it in the fridge, or you can even freeze it.
Ingredients
Rhubarb Compote
- 2 cups chopped rhubarb
- 1/4 cup granulated sugar or sweetener of your choice
- 1/2 teaspoon kosher salt
- 1/4 cup water
French Toast
- 4 large eggs room temperature
- 1 cup milk or non dairy milk
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- Pinch of sea salt
- 8-10 thick slices of bread or gluten free bread
- Butter or non dairy butter for the pan
- Rhubarb Compote for serving
Instructions
- Rhubarb Compote
- Place all the ingredients in a medium saucepan.
- Mix together and simmer on medium/low, stirring occasionally for about 15 minutes. The sugar will be completely dissolved and rhubarb is softened and breaking down.
- Refrigerate up to one week or freeze in an airtight container up to one year.
French Toast
- In a large bowl, whisk together the eggs, milk, cinnamon, nutmeg, and salt.
- Heat a large skillet or griddle over medium heat and brush with butter or spray with olive oil. Dip 3 – or however many will fit into your pan – slices of bread into the mixture. Add the slices to the skillet and cook until golden brown, about 2-3 minutes per side. Reduce the heat if necessary to avoid overcooking or burning. Serve with rhubarb compote and or maple syrup and enjoy!