Rhubarb & Custard French Toast Recipe

In a saucepan, combine the rhubarb, sugar, water, and vanilla extract. Cook over medium heat until the rhubarb is soft and has released its juices. Remove from heat and let cool.

In a shallow dish, whisk together the eggs, milk, sugar, vanilla extract, and cinnamon.

Heat a large non-stick skillet or griddle over medium heat. Melt a small amount of butter in the pan.

Dip each slice of bread into the egg mixture, allowing it to soak for a few seconds on each side. Place the soaked bread slices onto the hot skillet and cook until golden brown on each side. Repeat with the remaining bread slices.

Serve the French toast topped with the rhubarb compote and a drizzle of custard. Dust with powdered sugar before serving.