Rhubarb and mascarpone French toast
Australian Gourmet Traveller breakfast recipe for rhubarb and mascarpone French toast
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Cooking tools:
- Kitchen scale
- Colander
- Peeler
- Chef's knife
- Cutting board
- Heavy-based saucepan
- Stove
- Oven
- Baking sheet
- Mixing bowl
- Spoon
- Baking dish
- Skillet
- Spatula
- Parchment paper
Ingredients
- 2 bunches of rhubarb, trimmed
- 110 gm raw caster sugar (½ cup)
- 3 cardamom pods, bruised
- 2 oranges
- 150 gm honey, plus extra to serve
- 350 gm mascarpone
- 1 vanilla bean, scraped seeds only
- 8 thick slices of sourdough bread
- 2 eggs, lightly beaten with ¼ cup milk
- 60 gm butter, coarsely chopped
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