Rhubarb & custard French toast

Top French toast with zesty rhubarb and custard for a deliciously indulgent breakfast or brunch

  • Prep:10 mins
    Cook:20 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 639
  • fat 24g
  • saturates 13g
  • carbs 85g
  • sugars 47g
  • fibre 4g
  • protein 19g
  • salt 1.5g


  • 200g rhubarb, chopped into 3cm slices
  • 1 split vanilla pod
  • 3 tbsp caster sugar
  • ½ small orange, zested and juiced
  • 1 large egg
  • 300ml milk
  • 4 thick slices of white bread
  • 2 tbsp butter
  • 100ml warm custard


Choosing your bread

Use a thick, hand-sliced loaf for these recipes. If using pre-sliced bread, soak it for half the time stated in the method.


  1. Simmer the rhubarb with the vanilla pod, caster sugar and the zest and juice of the orange for 8-10 mins, or until the rhubarb is soft but holds its shape. Set aside.

  2. Beat the egg with the milk in a shallow dish, add the bread and leave to soak for 1 min, turning once.

  3. Fry in the butter over a medium heat for 4 mins, then flip and cook for 4 mins more, until golden on both sides. Top with the rhubarb and warm custard.

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