Vanilla Roasted Rhubarb French Toast
Vanilla roasted rhubarb is a sweet and delectably tart topping to pillowy French toast. This easy and elegant breakfast celebrates the glory of spring produce in a deliciously simple way.
Servings: 4 servings
Ingredients
- 2 cups rhubarb sliced into 2 inch pieces (about 3 stalks)
- 1 Tbsp. coconut sugar
- 1 tsp. vanilla extract
- 1 tsp. melted grass fed butter or coconut oil
- 1/4 tsp. sea salt
- 3 eggs
- 1 Tbsp. water
- 1/2 tsp. cinnamon optional
- 8 slices whole grain bread
- 1/2 cup plain whole-milk Greek yogurt
- 2 Tbsp. crushed pistachios
- Honey or pure maple syrup
Instructions
- Preheat oven to 350°F. Combine rhubarb, coconut sugar, vanilla, oil (or butter), and sea salt in a bowl. Toss to combine. Let stand 10 minutes. Pour out into an 8x8 square baking dish. Bake for 20-25 minutes, until softened.
- Heat a large nonstick skillet over medium heat. Spray with nonstick spray or coat with additional coconut oil or butter.
- Place eggs, water, and cinnamon in a wide-rimmed bowl; whisk to combine. Dip each bread slice into egg wash, coating both sides. Place on pan and cook, 2 to 3 minutes per side, until golden brown. Repeat with remaining bread. Place 2 pieces French toast on each of 4 plates. Top each serving with 2 Tbsp. Greek yogurt. Divide rhubarb mixture and pistachios evenly over top. Drizzle with honey or pure maple syrup.
Nutrition
Serving: 2g | Calories: 350kcal | Carbohydrates: 45g | Protein: 19g | Fat: 11g | Saturated Fat: 3.5g | Sodium: 500mg | Fiber: 8g | Sugar: 11g