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Brunch: Brioche French Toast with Strawberry-Rhubarb Compote and Vanilla-Bean Yogurt

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Photo: James Ingram / Jive Photographic Productions

The always-satisfying combination of strawberry and rhubarb, plus real vanilla, makes this a dish that tastes as good as it looks.

Serves 4

Recipe courtesy of Mark Giffin, The Coastal Café, Halifax

Ingredients:

For the yogurt:
  • 1 cup plain yogurt
  • 1 tsp pure vanilla extract
  • ½ vanilla bean pod, beans only
  • 2 Tbsp honey
For the compote:
  • 1 cup rhubarb, chopped
  • 1 cup strawberries, sliced
  • 1 cup sugar
  • 1 cinnamon stick
  • ¼ cup water
For the french toast:
  • 2 eggs, beaten
  • ½ cup milk
  • 1 tsp cinnamon
  • 8 slices brioche
  • Sprinkle of icing sugar

Directions:

  1. Strain yogurt overnight. Whisk with vanilla extract, vanilla bean pods, and honey.
  2. In heavy-bottomed saucepan, combine rhubarb, strawberries, sugar, cinnamon stick, and water. Simmer and reduce until thickened. Remove cinnamon stick after 10 minutes. Cool.
  3. Mix eggs, milk, and cinnamon. Dip brioche into egg mixture.
  4. Butter pan or griddle lightly at medium-high heat, fry until golden brown. Flip and repeat for each piece. Avoid overcrowding.
  5. Sprinkle with icing sugar, serve with yogurt and compote.

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