» Print Recipe
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.
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.
Let it cool or refrigerate for an hour.
Beat the eggs with the milk, vanilla and sugar and dip each slice of bread inro it and set them aside for 20 mins.
Combine the mascarpone with the maple syrup and the teaspoon of sugar and chill.
Heat a large frypan on medium/high heat.
Add a little butter and fry each slice of bread on both sides til golden
Serve with the rhubarb and mascarpone
Don't have the heat too high or else the bread can burn before the egg is cooked through.
» Metric Converter