RHUBARB CUSTARD PIE II
My husband's favorite.
Provided by Shirley Doerscher
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Roll out pastry for bottom crust, and place in a pie dish. Place rhubarb in crust.
- In a large bowl, beat the eggs slightly. Mix in sugar, flour, vanilla, milk, and butter or margarine. Pour mixture over rhubarb. Cover with top crust, and seal the edges.
- Bake at 400 degrees F ( 205 degrees C) for 50 to 60 minutes.
Nutrition Facts : Calories 492 calories, Carbohydrate 76.7 g, Cholesterol 74 mg, Fat 18.5 g, Fiber 2.9 g, Protein 6.3 g, SaturatedFat 5.3 g, Sodium 275.2 mg, Sugar 51.2 g
RHUBARB & CUSTARD FRENCH TOAST
Top French toast with zesty rhubarb and custard for a deliciously indulgent breakfast or brunch
Provided by Esther Clark
Categories Breakfast, Brunch
Time 30m
Number Of Ingredients 9
Steps:
- Simmer the rhubarb with the vanilla pod, caster sugar and the zest and juice of the orange for 8-10 mins, or until the rhubarb is soft but holds its shape. Set aside.
- Beat the egg with the milk in a shallow dish, add the bread and leave to soak for 1 min, turning once.
- Fry in the butter over a medium heat for 4 mins, then flip and cook for 4 mins more, until golden on both sides. Top with the rhubarb and warm custard.
Nutrition Facts : Calories 639 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 47 grams sugar, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 1.5 milligram of sodium
STRAWBERRY-RHUBARB STUFFED FRENCH TOAST
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Make the compote: Combine the strawberries, rhubarb, 1/3 cup sugar, the vanilla and cloves in a medium saucepan over medium-high heat; cook, stirring occasionally, until broken down and thickened, 20 to 25 minutes. Remove from the heat and let cool to room temperature. (You can make the compote up to 2 days ahead; cover and refrigerate.)
- Cut a 3-inch-wide slit into one side of each bread slice, cutting about three-quarters of the way through to make a pocket. Fill with the compote, reserving about 1/4 cup for topping.
- Whisk the eggs, milk and the remaining 2 tablespoons sugar in a large baking dish. Add the stuffed bread and soak, about 5 minutes per side.
- Melt the butter in a large nonstick skillet over medium heat. Add the stuffed bread and cook until golden brown and cooked through, 5 to 6 minutes per side, adjusting the heat if necessary. Top with the reserved compote and yogurt.
COCONUT-CARDAMOM FRENCH TOAST WITH RASPBERRY-RHUBARB COMPOTE
Layered with a rich coconut filling, soaked in velvety custard, and topped with a vibrant fuchsia raspberry and rhubarb compote, this French toast is perfect for Mother's Day or any time that calls for celebration.
Provided by Tara O'Brady
Categories Breakfast Rhubarb Raspberry Cardamom Vanilla Milk/Cream Coconut Egg Maple Syrup Pistachio Brunch Mother's Day Bake Summer Spring Soy Free Tree Nut Free
Yield 4 Servings
Number Of Ingredients 23
Steps:
- Compote
- Preheat oven to 400°F. Gently combine rhubarb and raspberries in a shallow baking dish that will hold them snugly. Scatter sugar over and add cardamom. Scrape seeds from vanilla bean into a small bowl and set aside for making the French toast. Add vanilla pod to dish. Cover with foil and bake fruit 15 minutes. Carefully remove foil, stir gently, and roast, uncovered, until fruit is beginning to collapse but is still bright pink, about 10 minutes more. Remove baking dish from oven; pluck out cardamom pods and vanilla pod and discard. Let cool (juices will thicken as compote cools). Do ahead: Compote can be made 3 days ahead. Transfer to an airtight container; cover and chill.
- Filling
- Bring cream, coconut, sugar, and salt to a boil in a medium heavy saucepan over medium heat, stirring. Cook, stirring often, until thickened to a paste and pale yellow (sound should turn from bubbling to a faint sizzle and there should be very little liquid remaining), 6-8 minutes. Scrape into a bowl and let cool. Do ahead: Filling can be made 3 days ahead. Cover and chill.
- French toast and assembly
- Reduce oven temperature to 200°F. Pour sugar evenly into a shallow baking dish large enough to accommodate 4 slices of bread. Using your fingers or a spoon, press pods and seeds into sugar, then scrape in reserved vanilla bean seeds and work into sugar. Add milk. (For the fullest flavor, combine spiced sugar and milk in a heatproof jug or bowl and microwave until steaming, 30-60 seconds. Let sit 5 minutes to infuse, then pour back into dish.) Whisk in eggs, cream, almond extract, rose water, and salt.
- Divide coconut filling among 4 slices of bread (about 3 Tbsp. each). Spread in an even layer, leaving a thin border at edges. Top with a second slice of bread to form sandwiches. Lay sandwiches in custard and let soak 2 minutes. Gently turn over and let sit while you heat the pan.
- Melt enough butter or pour in oil to thinly coat a large cast-iron or nonstick skillet over medium heat. Cook 2 sandwiches until evenly golden, about 3 minutes per side. Transfer French toast to a baking sheet and keep warm in oven. Repeat with remaining 2 sandwiches.
- Bake French toast 5 minutes. Remove from oven and transfer to plates. Top with raspberry-rhubarb compote, maple syrup, and other toppings as desired.
CUSTARDY FRENCH TOAST
This is the only way that my family has been making, and eating, French Toast since I was a wee girl. The slices turn out wonderfully "eggy" tasting; just like the best of bread pudding. We would make it one of two ways: either dip and fry or overnight and bake. Each way has it's own merits, so I continue to make them with both versions, depending upon the time I have each weekend. Although we used only cinnamon-raisin bread as a child, I've used wheat, white, artisan and sourdough breads as an adult...but I always return to the original cinnamon-raisin bread as my hands down favourite.
Provided by The_Swedish_Chef
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Directions for immediate French Toast: Yield 8 slices.
- Beat eggs, milk, sugar, salt, extracts and cinnamon in a large bowl with a spout. Beat only until well-combined but not excessively frothy.
- Strain the egg mixture into an 8" x 8" pan to dip the bread into. Straining the mixture removes any egg whites not incorporated into the custard.
- Heat butter in a skillet large enough to handle four slices of bread. When butter begins to sizzle, lay all four slices of bread in the pan. Allow to soak for 10 seconds, flip over the slices, and continue to turn the slices onto each side until you can feel the weight increase but the bread still holds it's shape.
- Lay each slice into the hot pan and cook on each side at least 4 minutes before turning, so the egg custard sets up in the bread and doesn't tear when turned.
- Flip over to the other side when first side is golden brown. Serve immediately with maple syrup, honey, powdered sugar or preserves. Repeat with additional four slices.
- Directions for Over-Night French Toast:.
- Arrange the 6-8 bread slices in a 9" x 13" pan, or use 4 slices in an 8" x 8" pan, using 1/2 of the custard for the next day. Beat eggs, milk, sugar, salt, extract and cinnamon in a bowl with a spout. Beat only until combined, not until it's frothy.
- Using a strainer, strain the custard mixture over the sliced bread; turn once, to make sure that the bread is well coated. Cover, refrigerate overnight.
- Preheat the oven to 350 degrees. Uncover the pan and bake for 30-40 minutes, until the bread is puffed up and slightly golden brown. Cut into slices and serve with topping of your choice.
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- Slice bread into 3/4 to 1 inch slices, you should get three strips out of a regular slice of bread and 4 strips out of a slice of rye bread.
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- Preheat oven to 350°F. Combine rhubarb, coconut sugar, vanilla, oil (or butter), and sea salt in a bowl. Toss to combine. Let stand 10 minutes. Pour out into an 8x8 square baking dish. Bake for 20-25 minutes, until softened.
- Heat a large nonstick skillet over medium heat. Spray with nonstick spray or coat with additional coconut oil or butter.
- Place eggs, water, and cinnamon in a wide-rimmed bowl; whisk to combine. Dip each bread slice into egg wash, coating both sides. Place on pan and cook, 2 to 3 minutes per side, until golden brown. Repeat with remaining bread. Place 2 pieces French toast on each of 4 plates. Top each serving with 2 Tbsp. Greek yogurt. Divide rhubarb mixture and pistachios evenly over top. Drizzle with honey or pure maple syrup.
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- In a very large bowl, whisk together 1 1/2 cups of the almond milk, reserving the rest for later, along with the eggs, honey, vanilla and salt until well combined.
- Add the cubed bread, sliced strawberries and rhubarb into the mixture and gently toss until the bread is evenly coated in the egg mixture.
- Pour the mixture into a greased casserole dish. Cover with tinfoil and refrigerate for at least 6 hours - overnight.
FRENCH TOAST WITH RHUBARB AND CUSTARD • ROAMINGTASTE.COM
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- Place the rhubarb, water and sugar into a small saucepan on low heat and cover, cooking until the sugar has dissolved and the rhubarb begins to look soft on the edges.
- Meanwhile, place the ground cinnamon, nutmeg, cardamom, sugar and salt into your bowl that is big enough to fit the bread dipped inside also.
MASCARPONE RHUBARB STUFFED FRENCH TOAST - SUGARHERO
From sugarhero.com
3/5 (1)Total Time 55 minsCategory Breakfast, DessertCalories 237 per serving
- Combine the rhubarb, 1/2 cup sugar, vanilla, lemon juice, and cinnamon in a medium saucepan over medium heat. Stir while the sugar melts and the rhubarb lets off some of its juice. Bring the pan to a boil and once boiling, turn down the heat and simmer the rhubarb on medium-low heat. While it's cooking, carefully taste it and add more sugar if necessary, to suit your taste.
- Combine all of the ingredients in a medium bowl, and stir until everything is well-mixed and there aren't any lumps of mascarpone. Taste the filling, and add more sugar if necessary.
- Place the rhubarb jam in a pastry bag fitted with a round tip, and place the mascarpone filling in a separate pastry bag with a round tip. Set aside for now.
7 CLASSIC RHUBARB BRUNCH RECIPES - GETTYSTEWART.COM
From gettystewart.com
Estimated Reading Time 3 mins
- Rhubarb Mimosas. Kick your best brunch off with these fancy and unique rhubarb mimosas. If you need a wider array of rhubarb mocktail options, we’ve got you covered.
- Rhubarb Overnight Oats. If you know you’ll be in a rush or you are planning a brunch buffet with lots to choose from – be sure to include Rhubarb Overnight Oats.
- Rhubarb Puffed Oven Pancake. This rhubarb puffed oven pancake is a favourite quick breakfast or fancy brunch recipe at our house. With a few everyday ingredients including freshly picked or frozen rhubarb, you’ll be ready impress your brunch guests.
- Seedy Rhubarb Oat Muffins. These seedy rhubarb oat muffins are quick and easy to make and are super tasty. They’re made with whole wheat, large flake oats, rhubarb, pumpkin and sunflower seeds and sweetened with honey – not bad for a muffin!
- French Toast Fingers with Rhubarb Sauce. French toast is a classic. You can jazz it up by filling two toasts with jam as in these Heart Shaped Jam Filled French Toasts or by making French Toast Fingers to dip into stewed rhubarb or your favorite fruit compote.
- Rhubarb Bread Pudding. If you love dessert for breakfast, here’s your winner. This rhubarb bread pudding is an easy, sweet and delicious version of French Toast.
- Ooey Gooey Sticky Rhubarb Cinnamon Buns. Last but not least… The ultimate classic brunch favourite, ooey gooey sticky cinnamon buns. This recipe takes a bit of time and a few steps, so it’s best made the night before.
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