French toast with lemony cream cheese and warm rhubarb jam

May 7, 2008

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Serves 4


3 eggs
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
1 teaspoon butter
1. In a large bowl, whisk the eggs, sugar, vanilla, cinnamon, and heavy cream until blended.

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
1/4 cup water
1/2 teaspoon kosher salt
Juice of 1/2 lemon
1. In a small saucepan, combine the rhubarb, sugar, water, salt, and lemon juice. Simmer over low heat for 15 minutes or until the rhubarb softens.

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)
1. In a bowl, stir together the cream cheese, lemon rind and juice, and confectioners' sugar. Taste for seasoning and add more lemon juice or sugar, if you like.

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