french toast with poached rhubarb and apple

Prep:
20 min

Cooking:
40 min

Serves:
8

Ingredients Method

2 apples, peeled and cut into wedges

4 sticks rhubarb, cut into 5cm lengths

100ml water

1 tablespoon caster sugar

FRENCH TOAST

3 extra large Pace Farm eggs

200ml pure Cream

1 tablespoon caster sugar

½ tsp vanilla extract

20g butter

2 teaspoon olive oil

8 slices day-old sourdough bread, thickly cut

TO SERVE

Strawberries

Cream

Cook the rhubarb, apples, sugar and some water in saucepan over a low heat for approximately 10 minutes.
Whisk the eggs, sugar, cream and vanilla extract in a bowl.
Set the bread in the bowl allowing it to soak up the mixture on each side.
Add butter and oil to a pan on medium heat and add the bread.
Cook each side for approximately 4 minutes until golden brown.
Top the toast with poached fruit and strawberries and serve with cream.