Cinnamon Toast with Roasted Rhubarb and Yoghurt

Thick white bread soaked in spiced cream, fried until golden, served with oven-roasted rhubarb and honey-sweetened Greek yoghurt.

Cook Time

15 mins

Produces

1 person

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

1
tbsp

Brown Sugar

soft

25
g

Brown Sugar

Dairy

100
ml

Double Cream

2
piece

Eggs

free-range, beaten

25
g

Unsalted Butter

100
g

Greek Yoghurt

GrainsCereals

2
slice

White Bread

thick slices

NutsSeeds

1
tsp

Cinnamon

Other

50
ml

Honey

Vegetables

100
g

Rhubarb

chopped

Steps

Preheat the oven to 200°C.
Whisk the cream, eggs, sugar, and cinnamon in a bowl.
Dip the bread slices into the mixture until thoroughly soaked.
Melt the butter in a frying pan and fry the bread for 3 minutes on each side until golden.
Mix the yoghurt and honey together in a separate bowl.
Cook the rhubarb and sugar in an ovenproof pan for 3 minutes over medium heat.
Bake the rhubarb in the oven for 12 minutes.
Serve the toast topped with roasted rhubarb and honey yoghurt.