|2||tablespoons granulated sugar|
|1||teaspoon vanilla extract|
|1/2||teaspoon ground cinnamon|
|2||cups heavy cream|
|8||slices (each 1 inch thick) brioche or white bread|
2. Arrange the slices of bread in the cream mixture so that they are evenly coated and submerged. Soak for 10 minutes to 1 hour. (If using delicate white bread, do not soak for more than 10 minutes.)
3. Just before serving: In a nonstick skillet over medium heat, heat the butter until it starts to foam. Remove 1 piece of bread from the cream mixture, let excess liquid drip off, and add to the skillet. Cook on each side until golden brown. Line a plate with paper towels. Transfer the bread to the plate. Repeat until all the bread is cooked.
|1||cup diced fresh rhubarb|
|1/4||cup granulated sugar|
|1/2||teaspoon kosher salt|
|Juice of 1/2 lemon|
2. At the end of cooking, there should be a little bit of syrup in the pot, so watch carefully and add more water if necessary.
|1/4||cup whipped cream cheese, at room temperature|
|Grated rind and juice of 1/2 lemon|
|1||teaspoon confectioners' sugar|
|Extra confectioners' sugar (for sprinkling)|
2. Arrange French toast on each of 4 plates. Sprinkle with confectioners' sugar, add a dollop of the cream cheese mixture, and spoon warm rhubarb jam on top.
Adapted from Kids Can Cook