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.

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

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.
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.
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.
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.

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.

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