French Toast with Rhubarb Compote

French Toast with Rhubarb Compote

I have been neglecting my little blog of late due to crazy times at work. Last weekend was finally going to be my weekend of catching up and baking up some wonders in the kitchen. The weather then decided to be lovely so the last thing I wanted to do was haul myself in a baking hot kitchen, so once again me little blog was abandoned. I did however have some time to whip up this recipe for our lazy Sunday morning brunch, I had some rhubarb from our veg box and had always wanted to give French toast a try.

I had seen this French toast recipe in my Nigella Kitchen cookbook and always fancied giving it a try. As it was a bank holiday, Sunday seemed the perfect time to enjoy a lazy brunch. The recipe was really easy to follow and the compote took minutes to make and one pan to make it in (perfectly lazy).


(Adapted from Nigella Kitchen)

4 x Slices of White bread

2 x Eggs

60ml x Full-fat Milk

1 Teaspoon of Ground Cinnamon

1 Tablespoon of Sugar

2 x Tablespoons Butter (soft)

For the Compote

360g x Rhubarb

3 x Small Oranges (juiced)

50g x Caster Sugar

½ Teaspoon of Ground Cinnamon


Start with the compote, chop up the rhubarb and place in the saucepan along with the sugar, orange juice and cinnamon, bring to a gentle simmer. Leave to simmer for 10 minutes or until the rhubarb is soft.

For the French toast whisk together the eggs, milk, cinnamon and sugar and pour into a pie dish. Take the bread slices and place in the pie dish to absorb the mixture, be sure to make sure both sides of the bread are covered. Place the butter into a frying pan and melt then place the bread slices in and fry until golden brown on both sides.

Serve the French toast with the rhubarb compote and a dollop of fromaige frais.