Julia Ostro’s French toast with whipped mascarpone and poached rhubarb is a sweet, simple way to show you care this Mother’s Day.
“With Mother’s Day around the corner, I decided to spoil my mum with a beautiful brunch inspired by the new collection of stoneware pieces from La Creuset from David Jones. On the menu, French toast with whipped mascarpone and delicately poached rhubarb. Then I bring in the gorgeous garden-inspired lacrosse pieces, a hot cup of her favourite tea and a beautiful platter of autumnal fruit. I serve the French toast condiments in the cocotte dishes, which are just so cute. The fluffy French toast is adorned with the mascarpone and rhubarb. It’s the perfect way to celebrate Mother’s Day.”
Make her morning even better with the gift of a new signature scent: 6 Scent-Sational Fragrances To Give Her This Mother’s Day.
Julia Ostro’s French Toast With Whipped Mascarpone And Poached Rhubarb
Prep time: 30 Minutes
Serves/Makes12
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Ingredients
- 5 eggs
- 300 ml full cream milk
- 1 tsp vanilla extract
- 60 g (3 tbsp) caster sugar
- 4 x 4 cm thick slices of shokupan, brioche or challah
- 100 g unsalted butter
- 2 tbsp extra-virgin olive oil
Poached Rhubarb
- 80 g caster sugar
- 1 vanilla pod, split and seeds scraped
- Peel from 1 orange
- Juice of ½ an orange
- 400 g rhubarb, cut into 4 cm lengths
Whipped Marscapone
- 250 g mascarpone
- 150 ml crème fraîche
- 1 tbsp caster sugar
Method
- In a large bowl, whisk together the eggs, milk, vanilla and sugar.
- Arrange the slices of bread in a deep tray where they fit snugly and pour the egg mixture over the top. Cover and refrigerate for at least 2 hours and up to 24 hours, flipping halfway.
- Meanwhile, make the poached rhubarb by placing the sugar, vanilla pod and seeds, orange peel and juice and 100 ml of water in a medium saucepan. Set over a medium heat and stir to dissolve the sugar. Add the rhubarb and reduce the heat to low. Poach gently until tender (around 3 minutes). Remove the rhubarb with a slotted spoon and place into a serving bowl. Increase the heat to medium-high and cook the juice for 3-4 minutes to reduce to a syrup. Pour the syrup over the rhubarb and set aside.
- In a medium bowl combine the mascarpone, crème fraîche and sugar. Whisk until thick and billowy. Set aside.
- Heat half of the butter and olive oil in a large frying pan over a medium-high heat. When the butter is foaming, place two of the slices in the pan and cook for around 3 minutes on each side until golden. Keep warm and repeat with the remaining butter, oil and bread.
- Serve the French toast with the whipped mascarpone and poached rhubarb.