Vanilla Roasted Rhubarb French Toast

By Jamie Vespa

Vanilla roasted rhubarb is a sweet and delectably tart topping to pillowy French toast. This easy and elegant breakfast celebrates the glory of spring produce in a deliciously simple way.

Ingredients

• 2 cups rhubarb (sliced into 2 inch pieces (about 3 stalks))
• 1 Tbsp. coconut sugar
• 1 tsp. vanilla extract
• 1 tsp. melted grass fed butter or coconut oil
• 1/4 tsp. sea salt
• 3 eggs
• 1 Tbsp. water
• 1/2 tsp. cinnamon (optional)
• 8 slices whole grain bread
• 1/2 cup plain whole-milk Greek yogurt
• 2 Tbsp. crushed pistachios
• Honey or pure maple syrup

Instructions

1. 1

   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.

2. 2

   Heat a large nonstick skillet over medium heat. Spray with nonstick spray or coat with additional coconut oil or butter.

3. 3

   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.