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Brioche French Toast with Rhubarb and Creme Patisserie
Prep Time
1 hr
Cook Time
10 mins
Total Time
1 hr 10 mins
 
Servings: 3 -4
Author: Claudia Brick
Ingredients
Creme patisserie
  • 250 ml milk (1 cup)
  • 1/2 teaspoon vanilla essence or paste
  • 4 tablespoons caster sugar (divided in two)
  • 2 egg yolks
  • 2 tablespoons cornflour
Roasted rhubarb
  • 500 g rhubarb , washed and cut into approximately 10cm pieces
  • juice of 1 orange
  • 1/3 cup sugar
  • 1 tsp vanilla paste or 1 vanilla bean , split in half lengthways
  • 2 tablespoons water
French toast and to serve
  • 6-8 slices of brioche loaf (I baked this one from Thalia Ho at Butter & Brioche)
  • 4 eggs
  • 1 cup milk
  • 2 tbsp sugar
  • 1 tablespoon butter
  • 1 tablespoon neutral oil
  • 1/2 cup pistachios , roughly chopped
Instructions
Creme Patisserie
  1. In a medium saucepan, combine the milk, vanilla and 2 tablespoons of the caster sugar and heat on low.
  2. In a separate bowl, beat together the remaining 2 tablespoons of sugar, egg yolks and corn flour until pale, thick and creamy (about 5 minutes).
  3. Bring the milk to the boil, then slowly pour roughly half of the milk into the egg mixture, whisking constantly (this is easier with a stand mixture, but if using a handheld mixture gradually pour the milk in with one hand while holding the beater in the other!)
  4. Return the remaining milk to the heat to bring it back to the boil. When it has reached boiling point quickly add the egg yolk mixture, whisking constantly with a fork or a hand whisk. Keep whisking vigorously over the heat until it returns to the boil - at this point it will start to thicken extremely quickly, so you will need to work fast. Pour it into a bowl and lay a circle of baking paper on top so it doesn’t form a skin.
  5. Refrigerate in an airtight container until needed (up to three days) You may have to beat it again until smooth right before using, and in this french toast it is nicer at room temperature than straight from the fridge.
Roasted Rhubarb
  1. Preheat the oven to 180°.
  2. Combine the orange juice, sugar, vanilla paste and water in a small cup/bowl. In a roasting dish, spread out the rhubarb in an even layer. Pour the juice mixture over the top.
  3. Cover the dish with baking paper pressed onto the surface of the rhubarb, and bake for 15-30 minutes (depending on the thickness of your rhubarb) until tender but not mushy (a fork should pass through with little resistance). Set aside until ready to use.
French Toast and to serve
  1. Slice the brioche about 1 inch thick (see photos). Whisk together the eggs, milk and sugar until frothy.
  2. Heat a non-stick saucepan on medium high with a bit of butter and oil (both, trust me). Dunk each slice of brioche into the eggy mixture, turning so each side is fully coated and it has soaked through the bread (about 30 seconds, but may need longer if your loaf is a bit stale).
  3. When the butter is bubbling, add brioche slices to the pan. Cook for 2-3 minutes on each side or until golden. Keep warm in a low oven while you cook the rest of the french toast (add more butter and oil to the pan between each batch).
  4. Smear each serving plate with a tablespoon or two of creme patisserie. Top with a couple of slices of french toast, warm roasted rhubarb and the syrup it was cooked in and a sprinkle of pistachios. Devour!