Prep Time: 15 minutes

Cooking Time: 25-30 minutes

Serves: 4

Ingredients:

• 5 Eggs
• ¾ Cup of Milk
• 600ml cream
• 1 tbsp Sugar
• 1 tsp Vanilla Essence
• 8 Brioche Slices
• 1 tbsp Icing Sugar
• 4 tbsp Almond Flakes
• 3 tbsp Butter

For the Rhubarb:

• 1 Bunch of Rhubarb
  
• 2 Blood Oranges or Normal Oranges
• 1 Cup of Sugar

Method:

1. Preheat the oven to 200°C. Clean the rhubarb by removing the leaves, trimming the bottom ends, and wiping the stems with a damp cloth.
   
   
2. Cut the rhubarb into stems in 5cm pieces and place them on a baking tray making sure they are all well spread out without overlapping on top of each other.
   
   
3. Grate the zest of 1 of the oranges and extract the juice of 2 oranges, place it on a small saucepan and add the sugar. Bring to the boil until sugar is dissolved and pour all over the rhubarb. Cover with foil and place into the oven, cook for 15 minutes.
   
   
4. Remove from oven and remove the foil. Let it cool for room temperature.
   
   
5. Meanwhile, whisk the eggs with ¼ cup of cream, milk, sugar and vanilla essence until well combined.
   
   
6. Bring a frying pan to medium high heat, add some butter to the pan and spread while melting and bubbling on the pan.
   
   
7. Place 1 brioche slice at a time on the egg mixture to coat the bread on both sides. Then place it on the pan and let cook for 2-3 minutes on each side until golden brown. Remove from the pan and place it on a baking tray.
   
   
8. Repeat with the rest of the brioche.
   
   
9. In the meantime, place the almonds on a baking tray and roast them for 3-5 minutes until golden. Remove from oven and set aside.
   
   
10. Whip the rest of the cream with ½ tablespoon of icing sugar using an electric mixer until soft peaks and set aside.
    
    
11. Assemble your french toast with layers of brioche, cream, rhubarb, rhubarb syrup, toasted almonds and finish with icing sugar.

Tips:

• Once you finish cooking the French toast, reheat them all together in the oven before assembling.