Coconut Almond Brioche French Toast with Hibiscus Poached Rhubarb: A Luxurious Brunch Treat

Why You’ll Love This Recipe

This recipe is a delicious and sophisticated twist on traditional French toast. The combination of the buttery brioche, coconut-almond custard, and crunchy slivered almonds creates a deeply satisfying bite. The poached rhubarb, with its hibiscus infusion, provides a floral, tangy contrast that elevates the dish, making it both indulgent and refreshing. Whether you’re hosting a brunch or simply treating yourself to something special, this dish offers a beautiful balance of flavors and textures that everyone will enjoy.

Ingredients

For the Hibiscus Poached Rhubarb:

• ½ cup water
• ¼ cup cane sugar
• 2 Smith Tea Big Hibiscus sachets (or other hibiscus tea bags)
• 2 stalks rhubarb, trimmed and cut into ½-inch slices

For the Coconut Almond Brioche French Toast:

• 2 eggs
• ¾ cup full-fat coconut milk
• ¾ tsp almond extract
• ¼ tsp cardamom
• ½ tsp salt
• 2 thick slices brioche bread
• 1 cup slivered almonds
• 2 tbsp coconut oil
• Maple syrup and fresh raspberries (for serving)

Directions

1. Make the Poached Rhubarb:

• In a small saucepan over medium heat, combine water and cane sugar. Stir until the sugar dissolves.
• Add the hibiscus tea sachets and simmer for 5 minutes. Remove the tea sachets.
• Add the rhubarb slices to the pot and simmer gently for 5–10 minutes until tender but still intact. Set aside to allow the flavors to meld.

2. Prepare the French Toast:

• In a shallow bowl, whisk together eggs, coconut milk, almond extract, cardamom, and salt.
• Dip each slice of brioche in the egg mixture, soaking both sides well.
• Spread the slivered almonds on a plate and press each slice of soaked bread into the almonds, coating both sides.

3. Cook the French Toast:

• Heat coconut oil in a skillet over medium heat. Once the oil is hot, place the bread slices in the skillet and cook until golden brown on both sides, about 3-4 minutes per side.

4. Serve:

• Slice the French toast diagonally and serve with the poached rhubarb, drizzling some of its syrup over the toast.
• Garnish with fresh raspberries and a drizzle of maple syrup for extra sweetness.

Servings and Timing

• Prep time: 15 minutes
• Cook time: 15 minutes
• Total time: 30 minutes
• Servings: 2 servings (1 slice per serving)

Storage and Reheating

For best results, serve immediately. If you have leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, gently warm in a skillet or microwave.

FAQs

1. Can I use a different type of bread?

Yes! While brioche or challah is ideal for its rich texture, you can use other types of thick bread, such as French bread or a sweet bread like cinnamon swirl, for a similar result.

2. Can I make the poached rhubarb in advance?

Yes, the poached rhubarb can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat gently before serving.

3. Can I use a different fruit instead of rhubarb?

Yes! You can swap rhubarb for fruits like strawberries, pears, or apples for a different flavor profile. Just be sure to adjust the cooking time based on the fruit you choose.

4. Can I make this dish vegan?

Yes! To make this dish vegan, use a plant-based milk (like coconut or almond milk) and flax eggs as a substitute for the eggs in the French toast batter. You can also use vegan butter instead of coconut oil for cooking.

5. Can I add more spices to the French toast custard?

Absolutely! You can add a pinch of cinnamon, nutmeg, or cloves for extra warmth and flavor. Adjust according to your taste preferences.

6. How do I prevent the French toast from getting soggy?

Make sure to cook the French toast on medium heat so that the outside gets golden and crisp before the inside cooks through. Don’t over-soak the bread—just dip it quickly in the custard.

7. Can I use a different oil for cooking?

Yes! If you don’t have coconut oil, you can use butter, vegetable oil, or any neutral oil for cooking the French toast.

8. Can I make this dish ahead of time?

While it’s best served fresh, you can make the poached rhubarb in advance. You can also prepare the French toast batter ahead of time and store it in the fridge for a few hours before cooking.

9. How can I make the dish less sweet?

If you prefer a less sweet version, reduce the amount of sugar in the rhubarb poaching liquid or skip the maple syrup topping. You can also use unsweetened coconut milk for a more neutral flavor.

10. Can I make this dish for a crowd?

Yes! This recipe can easily be doubled or tripled. If you’re cooking for a larger group, use a large skillet or griddle to cook multiple slices of French toast at once.

Conclusion

Coconut Almond Brioche French Toast with Hibiscus Poached Rhubarb is the perfect brunch dish for anyone looking to enjoy a luxurious and satisfying meal. The combination of fragrant coconut, almond, and hibiscus-infused rhubarb offers a beautiful balance of richness, floral notes, and tartness, making it a special treat for any occasion. Whether you’re hosting a brunch or treating yourself, this indulgent dish will surely impress!

Coconut Almond Brioche French Toast with Hibiscus Poached Rhubarb: A Luxurious Brunch Treat

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• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 2 servings (1 slice per serving)
• Category: Brunch
• Method: Pan-fried
• Cuisine: American
• Diet: Vegetarian

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Description

Coconut Almond Brioche French Toast with Hibiscus Poached Rhubarb is a luxurious brunch treat featuring rich brioche soaked in a coconut-almond custard, crusted with slivered almonds, and served with floral, tangy hibiscus poached rhubarb. The perfect combination of comfort and elegance.

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Ingredients

For the Hibiscus Poached Rhubarb:

½ cup water

¼ cup cane sugar

2 Smith Tea Big Hibiscus sachets (or other hibiscus tea bags)

2 stalks rhubarb, trimmed and cut into ½-inch slices

For the Coconut Almond Brioche French Toast:

2 eggs

¾ cup full-fat coconut milk

¾ tsp almond extract

¼ tsp cardamom

½ tsp salt

2 thick slices brioche bread

1 cup slivered almonds

2 tbsp coconut oil

Maple syrup and fresh raspberries (for serving)

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Instructions

1. Make the Poached Rhubarb: In a small saucepan over medium heat, combine water and cane sugar. Stir until the sugar dissolves. Add the hibiscus tea sachets and simmer for 5 minutes. Remove the tea sachets. Add the rhubarb slices to the pot and simmer gently for 5–10 minutes until tender but still intact. Set aside to allow the flavors to meld.
2. Prepare the French Toast: In a shallow bowl, whisk together eggs, coconut milk, almond extract, cardamom, and salt. Dip each slice of brioche in the egg mixture, soaking both sides well. Spread the slivered almonds on a plate and press each slice of soaked bread into the almonds, coating both sides.
3. Cook the French Toast: Heat coconut oil in a skillet over medium heat. Once the oil is hot, place the bread slices in the skillet and cook until golden brown on both sides, about 3-4 minutes per side.
4. Serve: Slice the French toast diagonally and serve with the poached rhubarb, drizzling some of its syrup over the toast. Garnish with fresh raspberries and a drizzle of maple syrup for extra sweetness.

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Notes

This recipe can be made vegan by substituting flax eggs and plant-based coconut milk.

You can use any type of bread, but brioche or challah works best for its rich texture.

The poached rhubarb can be made ahead of time and stored in the refrigerator for up to 3 days.

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Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 22g
• Sodium: 200mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 4g
• Protein: 8g
• Cholesterol: 180mg