French toast with plum and rhubarb

For an indulgent weekend breakfast, top a stack of cinnamon spiced French toast with double cream, and oven roasted plums and rhubarb.



Note: + 30 mins cooling time



  • 4 firm ripe plums, halved, stoned
  • 1 bunch rhubarb, trimmed, cut into 5cm lengths
  • 1 cinnamon stick or quill
  • 2 whole star anise
  • ½ cup (125ml) maple syrup
  • ¼ cup (60ml) orange juice
  • 2 Coles Australian Free Range Eggs, lightly whisked
  • ½ cup (125ml) milk
  • 2 tbs caster sugar
  • ½ tsp ground cinnamon
  • 20g butter
  • 6 x 2cm-thick slices day-old Coles Bakery Stone Baked by Laurent White Sourdough Vienna, halved
  • Double cream, to serve
  • Orange zest, to serve
  • Icing sugar, to dust



Preheat oven to 180°C. Line a large roasting pan with baking paper, allowing sides to overhang. Arrange the plum and rhubarb in the lined pan. Add the cinnamon stick or quill and star anise. Drizzle with maple syrup and orange juice. Bake for 15 mins or until plum and rhubarb are tender but still hold their shape. Set aside for 30 mins to cool.


Whisk the egg, milk, sugar and ground cinnamon in a large shallow bowl. Melt half the butter in a large frying pan over medium-low heat. Dip half the bread in the egg mixture for 20 secs. Transfer to the frying pan. Cook for 1-2 mins each side or until golden brown and just cooked through. Transfer to serving plates. Wipe pan clean. Repeat with remaining butter and bread.


Top the French toast with cream, plum and rhubarb. Drizzle with juices from the roasting pan. Sprinkle with orange zest and dust with icing sugar.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.