Recipe courtesy of Lynn Ogryzlo, from her cookbook The Ontario Table. Lynn Ogryzlo is a food, wine and travel writer, international award winning author and regular contributor to Look Local Magazine. She can be reached for questions or comments at www.lynnogryzlo.ca
In a shallow baking dish, lightly whisk together the eggs, milk, vanilla extract, sugar, cinnamon and salt. Lay each piece of bread in egg mixture for 1 minute per side to soak up the goodness.
Meanwhile, combine half the cream and all of the milk in a saucepan. Split the vanilla bean lengthwise and scrape the seeds into the milk, along with the bean. Heat the mixture over medium high heat until small bubbles form around the rim, but do not boil.
While the milk is heating up, whisk the remaining cream, egg yolks and sugar until smooth. Dribble a bit of the hot milk mixture into the egg mixture, whisking continuously so the eggs don’t curdle. Continue adding the hot milk until half has been incorporated. Slowly pour the tempered egg yolk mixture into the saucepan with the remaining hot milk and cook over low heat, stirring constantly with a wooden spoon until the custard coats the back of a spoon, approximately 6 minutes. Remove the vanilla bean and set mixture aside to cool.
Melt half the butter in a skillet over medium low heat and add the egg-soaked bread slices. Cook until browned, approximately 4 to 5 minutes per side. Transfer the French toast to an oven-proof plate as each slice is cooked and keep the slices warm in a 350F (160C) oven until all are cooked through, approximately 10 minutes.
Heat the remaining butter in a saucepan with honey over medium high heat. Stir and cook for one minute. Add rhubarb, cook until warmed through and soft, approximately 4 minutes. Remove from heat.
To serve, place 2 slices of French toast in the centre of each of 4 plates, top with vanilla cream and warm honeyed rhubarb.
Ingredients
Directions
In a shallow baking dish, lightly whisk together the eggs, milk, vanilla extract, sugar, cinnamon and salt. Lay each piece of bread in egg mixture for 1 minute per side to soak up the goodness.
Meanwhile, combine half the cream and all of the milk in a saucepan. Split the vanilla bean lengthwise and scrape the seeds into the milk, along with the bean. Heat the mixture over medium high heat until small bubbles form around the rim, but do not boil.
While the milk is heating up, whisk the remaining cream, egg yolks and sugar until smooth. Dribble a bit of the hot milk mixture into the egg mixture, whisking continuously so the eggs don’t curdle. Continue adding the hot milk until half has been incorporated. Slowly pour the tempered egg yolk mixture into the saucepan with the remaining hot milk and cook over low heat, stirring constantly with a wooden spoon until the custard coats the back of a spoon, approximately 6 minutes. Remove the vanilla bean and set mixture aside to cool.
Melt half the butter in a skillet over medium low heat and add the egg-soaked bread slices. Cook until browned, approximately 4 to 5 minutes per side. Transfer the French toast to an oven-proof plate as each slice is cooked and keep the slices warm in a 350F (160C) oven until all are cooked through, approximately 10 minutes.
Heat the remaining butter in a saucepan with honey over medium high heat. Stir and cook for one minute. Add rhubarb, cook until warmed through and soft, approximately 4 minutes. Remove from heat.
To serve, place 2 slices of French toast in the centre of each of 4 plates, top with vanilla cream and warm honeyed rhubarb.
