Recipe Vanilla Roasted Rhubarb French Toast

Vanilla roasted rhubarb is a sweet and deliciously tangy topping for fluffy French toast. This simple and elegant breakfast celebrates spring produce with exquisite simplicity.

INGRÉDIENTS

• 2 cups rhubarb cut into 2-inch pieces (about 3 stalks)
• 1 tablespoon coconut sugar
• 1 teaspoon vanilla extract
• 1 teaspoon melted grass-fed butter or coconut oil
• 1/4 tsp. 1 tsp sea salt
• 3 eggs
• 1 tbsp water
• 1/2 tsp cinnamon (optional)
• 8 slices whole-wheat bread
• 1/2 cup plain whole-milk Greek yogurt
• 2 tbsp crushed pistachios
• Honey or pure maple syrup

PRÉPARATION

1. Preheat oven to 350°F (175°C). Combine rhubarb, coconut sugar, vanilla, oil (or butter), and sea salt in a bowl. Mix well. Let stand for 10 minutes. Pour into an 8 x 8-inch square baking dish. Bake for 20 to 25 minutes, until the rhubarb is tender. Heat a large nonstick skillet over medium heat. Spray with nonstick spray or coat with coconut oil or butter. Put the eggs, water, and cinnamon in a wide-sided bowl and whisk to combine. Dip each slice of bread into the egg wash, coating both sides. Place on a skillet and cook for 2 to 3 minutes per side, until golden brown. Repeat with the remaining bread. Arrange 2 slices of French toast on each of 4 plates. Top each serving with 2 tablespoons of Greek yogurt. Evenly spread the rhubarb and pistachio mixture on top. Drizzle with honey or pure maple syrup.