Brioche French Toast

Brioche French Toast

In an ideal world I would have made the brioche from scratch but today I went for some shop-bought. The fruit makes this healthy right?!

Ingredients:

Serves 2
2 brioche buns, halved
2 medium eggs
1 tsp cinnamon powder
1 tsp vanilla extract
pinch of sea salt
1 tbsp milk/plant milk
25g butter

For the rhubarb:
300g forced pink rhubarb, sliced into 2-3cm pieces
45g brown sugar
juice of 1 blood orange

For the banana:
1 banana
pinch of brown sugar
10g butter

Maple syrup for serving

Add the ingredients for the rhubarb into a tray and mix. Place into a preheat 180C degree oven for 18mins until soft.

For the banana, add butter and sugar to a pan and set to a medium to high heat and melt together. Half banana and place into the pan cut-side down. Fry for 2-3mins until caramelised.

In a large bowl, add the eggs, cinnamon, vanilla, salt and milk. Beat together. Set a large frying pan to a medium to high heat and add the butter to melt. Dip one of the brioche buns into the batter so that it is well coated. Let the drips fall off and then add to the frying pan. Do the same with the rest of the brioche.

Fry for about 2-3mins before flipping over and doing the same. Divide between two plates and serve with the fruit on top and maple syrup.