The Champion Wholemeal Ginger French Toast with Rhubarb

Ingredients

French toast is a deliciously decadent treat, especially when served with fresh vanilla yogurt and rhubarb.

Ingredients for rhubarb jam

• 1 teaspoon light-coloured olive oil
• 200g rhubarb, cut into chunks
• 100g brown sugar
• 1 tablespoon of water
• 2 small pieces of crystalized ginger, sliced into little pieces
• A few drops of vanilla extract

Ingredients for French toast

• 1 teaspoon light-coloured olive oil
• 4 eggs
• A pinch ground ginger
• A pinch ground cinnamon
• 4 slices of Allinson’s The Champion Wholemeal bread

To serve

• 2 tablespoons Greek natural yogurt
• 1 vanilla pod, seeds removed
• Blueberries

Method

Method

Rhubarb Jam

1. Gently heat a little olive oil in large, non-stick frying pan. Fry the rhubarb chunks for a few minutes until they begin to soften.
2. Add the brown sugar, water, ginger pieces and vanilla.
3. Cook until the sugar dissolves and the rhubarb has completely softened.
4. Remove from the heat and allow them to cool.

French Toast

1. Heat a little olive oil in another large, non-stick frying pan over medium-high heat.
2. Whisk the eggs, ginger and cinnamon together. Dip the bread into the egg batter, drain off any excess, and place straight into the hot pan.
3. Fry for 2-3 minutes on each side until golden. Remove from the pan and set on a paper towel-lined plate to drain.

To Serve

Mix the yogurt and vanilla seeds together. Arrange the warm toast onto plates and serve with rhubarb jam and vanilla yogurt. Sprinkle a few blueberries on top.