French Toast with Rhubarb, Ginger & Toasted Almond
Thu, 18 May 2023
Erica Drum's French Toast with Rhubarb, Ginger & Toasted Almond
Ingredients:
• 3-4 stalks of rhubarb, trimmed and chopped
• 1 inch fresh ginger, minced
• 200ml ginger ale
• 1 tablespoon honey
• 3 large eggs
• 200g yogurt
• 100ml milk of choice
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon vanilla extract
• Pinch sea salt
• 2 croissants (stale ones work great) – cut lengthways
• 50g flaked almonds, toasted
• Icing sugar/ berries/ chopped mint to garnish
Method:
1. Begin by making your beautiful rhubarb ginger compote.
2. Add the ginger, fresh ginger, ginger ale and honey into a deep saucepan.
3. Bring it to a gentle simmer and cover.
4. Cook for about 8-10 minutes until the rhubarb has broken down, stir a few times.
5. Add more honey if sweeter compote is desired.
6. Now, make your batter.
7. In a large flat bowl, whisk your eggs, 100g yogurt, milk, cinnamon, nutmeg, vanilla & sea salt.
8. Once well combined, dip your croissant halves in and turn to coat each side.
9. Place a large pan over a medium high heat; add teaspoon oil and a teaspoon of butter, once melted, begin to fry your croissants. Do not over crowd the pan, two halves at once is best.
10. Fry your croissants for 2-3 minutes on each side until golden brown and crispy.
11. Serve with a dollop of yogurt, rhubarb ginger, flaked almonds and garnish with berries.
