Raspberry-Rhubarb Sauce over Chocolate Chip French Toast

With Mother’s Day just around the corner, I wanted to come up with a special breakfast that wouldn’t be too hard to make, even if you were making it for a crowd. I started with a springtime favorite – rhubarb – and built a recipe around it.  The result: Raspberry-Rhubarb Sauce over Chocolate Chip French Toast. Hungry yet?

Raspberry Rhubarb Sauce

The Raspberry-Rhubarb Sauce can be made ahead of time, simplifying prep on Mother’s Day.  Simply bring frozen rhubarb, raspberries, sugar, and water to a boil, then reduce to a simmer and cook for 20 minutes longer or until the fruit has reduced to a thick syrup. Once it is cooled, a bit of maple extract is stirred in, creating the perfect French toast topper.

Raspberry Rhubarb Sauce2

I decided to serve it over not just any French toast, but chocolate chip French toast.  I simply couldn’t pass up this chocolate chip brioche, which once dunked into a simple custard, fried up to a delectable French toast.  Topped with the raspberry-rhubarb sauce, the French toast turned into a dish any mom would be happy to be served as a celebratory breakfast (or brunch), and it certainly is a hit with the kiddos!

Raspberry Rhubarb Sauce3


Raspberry Rhubarb Sauce

6 ounces  frozen, sliced rhubarb
6 ounces frozen raspberries
3/4 cups white sugar
½ cup water
1 tablespoon maple extract

Add the frozen rhubarb, raspberries, sugar, and water to a large sauce pan and bring to a boil, then reduce to a simmer and cook for 20 minutes longer or until the fruit has reduced to a thick syrup. Once it is cooled, stir in the maple extract.  Store in a sealed container in the refrigerator until ready to serve.

 

Chocolate Chip French Toast

4 large eggs
1 cup half and half
Pinch of salt
2 tablespoons butter
8 slices chocolate chip brioche, ~ 1-inch thick each

In a large bowl, stir together the eggs, half and half, and salt and pour into a shall dish such as an 8×8 casserole dish. Melt the butter in a nonstick skillet, then dip two of the brioche slices, evenly coating both sides,  into the egg custard and then add to the skillet.  Fry bread for 1.5 – 2 minutes per side, or until golden brown.  Remove from the pan and keep warm, and repeat with the remaining slices of brioche.  Serve warm with the raspberry-rhubarb sauce.

(245)

Leave a Reply

Your email address will not be published. Required fields are marked *