Ingredients
12 total- 75 g of caster sugar
- 400 g of rhubarb, cut into 2 inch pieces
- 450 ml of milk
- 2 tsp of vanilla extract
- 1 orange, zested and juiced
- 4 tbsp of honey
- 400 ml of whipping cream
- 4 croissants, sliced into halves lengthways
- 2 tsp of baking powder
- 100 g of plain flour
- 2 eggs
- 50 g of granulated sugar
Method
5 stepsStep 1
Pre-heat oven to 180˚C, 160˚C fan, gas mark 4. Lay the rhubarb in a single layer in a heatproof dish and sprinkle over the orange zest and 1 tsp of vanilla extract. Add the orange juice and 4 tbsp of water and bake for 30 mins until softened.
Step 2
Meanwhile, whisk together milk, sugar, eggs, vanilla extract and a pinch of salt in a large bowl before adding flour and baking powder and mixing until lump-free.
Step 3
Use an electric hand whisk to whip your whipping cream until soft peaks form and set to one side. Heat your oil in a large, non-stick pan over a medium heat.
Step 4
Dip a couple of your croissant halves (cut-face down only) in the egg mixture and add to the pan in batches, cooking for a few mins until golden. You may need to heat more oil in the pan in-between batches.
Step 5
Serve a couple of French toast croissant halves onto each plate and top with a large dollop of whipped cream followed by rhubarb, honey and pistachios.20