British forced rhubarb is one of my most favourite ingredients. At its peak, I truly don’t think there is anything better. Here it balances what would otherwise be a very sweet dish – cutting through the sugar with its characteristic sharpness.
This recipe makes plenty of poached rhubarb, custard cream, and French toast mixture. If you have extra hot cross buns to use up, the leftovers can be kept in the fridge overnight and used the next day.
RHUBARB & CUSTARD HOT CROSS BUN FRENCH TOAST
Wondering what to do with those leftover hot cross buns from Easter? I have a very nice solution for you.
Ingredients
- 1 tbsp mascarpone
- 2 medium eggs
- 80 ml whole milk
- small pinch of salt
- 15 g unsalted butter
- 2 good-quality hot cross buns sliced in half
for the poached rhubarb
- 250 g caster sugar
- 400 g forced rhubarb chopped into 2cm batons
for the custard cream
- 150 g mascarpone
- 2 medium egg yolks
- 2 tbsp caster sugar
- 1 tsp vanilla bean paste
- 250 ml double cream
Instructions
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Start by making the poached rhubarb. Combine the caster sugar and 250ml water in a medium saucepan and bring to a boil. Add the rhubarb, give everything a stir, then reduce the heat to a gentle simmer. Cook for 2 minutes (1 minute 30 seconds if your stalks are quite thin), then immediately remove the pan from the heat and set it to one side. The rhubarb will poach as the sugar syrup cools.
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Meanwhile, you can make the custard cream. Beat the mascarpone in a bowl for a minute or so, just to loosen it up. Add the egg yolks, caster sugar and vanilla bean paste, and continue to whisk, until the mixture is fluffy and combined. In another mixing bowl, beat the double cream until it starts to thicken. Gently spoon in the mascarpone mixture, and continue to whisk the custard cream until it has reached soft peaks (be really careful not to over whisk it here – it can turn really quickly).
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Next, it is time to make the french toast. Whisk the mascarpone in a shallow bowl, just to soften it. Add the eggs, milk, and a very small pinch of salt in a shallow bowl, and whisk until smooth and creamy.
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Melt the butter in a large frying pan over a medium heat. Once hot, drench the hot cross bun slices thoroughly in the egg mixture, then transfer them into the hot pan and fry gently for 2-3 minutes each side, or until golden brown.
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Arrange the hot cross bun French toast between plates and finish with a generous spoonful of the custard cream, the poached rhubarb and a little of its syrup, if you like.
Recipe Notes
If you are also making the custardo to pair with your rhubarb & custard HCB French toast, beat the egg yolks, caster sugar and vanilla (for the custard cream), with the egg yolk, caster sugar and vanilla from the custardo all together. Syphon off a third of it for the custardo, then whisk the masapone through the remaining mixture and continue with the recipe as normal.
To turn this into a morning Aperitivo Time, pair with my take on a Custardo. Or, if you’re looking for more recipe inspiration, check out my Instagram.
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