Prep time: 15 minutes
Cook time: 30 minutes
Stracciatella French Toast
with Poached Rhubarb
Discover an elegant take on a classic French toast, topped with Bella Casara Stracciatella. Beyond the traditional drizzle of maple syrup, this recipe layers creamy Stracciatella with vibrant poached rhubarb and crunchy pistachos it’s a breakfast-worthy indulgence made to savour slowly.
Source: Susan Keefe
Ingredients
Poached Rhubarb
- ½ cup granulated sugar
- ½ cup water
- 4 slices fresh ginger
- 200g rhubarb, cut into batons
French Toast
- 8 slices brioche
- 1 vanilla bean
- 6 large eggs
- 1 orange, zested
- 2 cups whole milk
- 4 tbsp granulated sugar, divided
- ½ tsp sea salt
- ½ tsp cinnamon
- ⅛ tsp nutmeg
- 4 tbsp butter
To Serve
- ½ cup Bella Casara Stracciatella
- ¼ cup unsalted pistachios, finely chopped
Instructions
- Pour sugar and water into a large skillet. Add the slices of ginger and bring the mixture to a boil. Reduce to a simmer and let cook for 5 minutes.
- Add the rhubarb and gently cook until just tender—about 10 minutes. Check on the rhubarb frequently, so you don’t overcook it.
- Gently lift the rhubarb out of the syrup and set it aside. Strain the syrup and let both cool completely.
- Split the vanilla bean in half lengthwise. Scrape the caviar out of the bean using the blunt end of a knife. Place the vanilla caviar in a large bowl, then crack the eggs in. Add the orange zest, milk, 3 tablespoons of the sugar, salt, cinnamon, and nutmeg.
- Place a slice of the brioche in the egg mixture and let it soak for 5 minutes. Repeat with the remaining slices.
- Melt the butter in a large skillet. Add two slices of brioche to the pan and sprinkle the top with a little of the remaining sugar. Cook for roughly 5 minutes a side or until golden. Transfer the French toast to a plate and keep it warm in a low 150°F oven. Repeat with the remaining slices of brioche.
- Place two slices of French toast on a plate and top with a dollop of Bella Casara Stracciatella, the poached rhubarb, and a sprinkling of chopped pistachios. Serve immediately with the rhubarb syrup on the side.
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