Ingredients:
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1/2 loaf Brumby’s sourdough, stale, cut into 6 thick slices
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2 tablespoons sunflower oil
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2 teaspoons ground cinnamon
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1/3 cup caster sugar
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3 eggs
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2 teaspoons vanilla bean paste
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1/4 cup thickened cream, plus extra to serve
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80g unsalted butter, chopped
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Rhubarb Compote:
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1 bunch rhubarb, trimmed and chopped
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1/4 cup caster sugar
Method:
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Step 1:
For the compote, place rhubarb in a saucepan over medium heat. Add caster sugar and 1/4 cup (60ml) water. Bring to a simmer and cook, stirring occasionally, for 5-8 minutes until rhubarb is very soft. Remove from heat and set aside to cool.
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Step 2:
Trim hard crusts, then whiz crusts in a small food processor to coarse crumbs. Heat oil in a frypan over medium-high heat. Add crumbs and cook, tossing, for 3-4 minutes until light golden. Add cinnamon and 2 tbs caster sugar, and cook for a further 1-2 minutes until golden and crisp. Set aside to cool.
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Step 3:
Slice sourdough slices into triangles. Whisk eggs, vanilla, cream and remaining 2 tbs sugar in a bowl. Soak sourdough in egg mixture for 30 seconds, then place on a baking tray ready to fry.
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Step 4:
Melt half the butter in a frypan over medium heat. In batches, cook half the egg-soaked bread for 1-2 minutes each side until golden and cooked through. Drain on paper towel, then repeat with remaining butter and bread.
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Step 5:
Serve the French toast with compote, sugar breadcrumbs and whipped cream.
For the compote, place rhubarb in a saucepan over medium heat. Add caster sugar and 1/4 cup (60ml) water. Bring to a simmer and cook, stirring occasionally, for 5-8 minutes until rhubarb is very soft. Remove from heat and set aside to cool.
Trim hard crusts, then whiz crusts in a small food processor to coarse crumbs. Heat oil in a frypan over medium-high heat. Add crumbs and cook, tossing, for 3-4 minutes until light golden. Add cinnamon and 2 tbs caster sugar, and cook for a further 1-2 minutes until golden and crisp. Set aside to cool.
Slice sourdough slices into triangles. Whisk eggs, vanilla, cream and remaining 2 tbs sugar in a bowl. Soak sourdough in egg mixture for 30 seconds, then place on a baking tray ready to fry.
Melt half the butter in a frypan over medium heat. In batches, cook half the egg-soaked bread for 1-2 minutes each side until golden and cooked through. Drain on paper towel, then repeat with remaining butter and bread.
Serve the French toast with compote, sugar breadcrumbs and whipped cream.
