I had this in a cafe and have dreamed about it ever since....yummy french toast with a sweet, syrupy and slightly tart rhubarb compote and a gorgeous maple syrup flavoured mascarpone cream. It wasn't hard to replicate - now I can make it whenever I want. It would be a great start on Christmas morning.


  • 8 slices white Lawson's Bread

  • 4 Eggs

  • 1 cup Milk

  • 1 tspn Vanilla Extract

  • 2 Tblsp Sugar

  • 1 bunch Rhubarb - cut into 4cm pieces

  • 1 cup Caster Sugar

  • 1/2 tspn Cinnamon

  • 250 g Mascarpone

  • 3 Tbspn Maple Syrup

  • 1 tspn Caster Sugar


  • 1.

    Place rhubarb in a small baking dish and combine with 1 cup sugar and cinnamon, cover with foil and bake in a 180c oven for 15-20 mins.

  • 2.

    Let it cool or refrigerate for an hour.

  • 3.

    Beat the eggs with the milk, vanilla and sugar and dip each slice of bread inro it and set them aside for 20 mins.

  • 4.

    Combine the mascarpone with the maple syrup and the teaspoon of sugar and chill.

  • 5.

    Heat a large frypan on medium/high heat.

  • 6.

    Add a little butter and fry each slice of bread on both sides til golden

  • 7.

    Serve with the rhubarb and mascarpone

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 700kj
  • Fat Total 29g
  • Saturated Fat 15g
  • Protein 17g
  • Carbohydrate 93g
  • Sugar 67g
  • Sodium 611mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Don't have the heat too high or else the bread can burn before the egg is cooked through.

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Posted by Philippa WightmanReport
YUM!!!!!! I made G Mehigan's french toast with marmalade a few weekends back, as a fan of FT you should give it a go too - the marmalade cuts through the richness & is a lovely addition. :-)
How goes the Golden Whisk competition.... any news from the coal face???