Cardamom, rhubarb & ginger French toast traybake, p104
photographs ELLA MILLER
flavourless oil, for the dish
200g rhubarb, trimmed and cut into 2cm pieces
2 tsp vanilla bean paste
1 large orange, zested and juiced
125g golden caster sugar
¾ tsp ground cardamom
½ tsp ground cinnamon
1 lemon, zested
3 balls of stem ginger, finely chopped, plus 3 tbsp syrup from the jar
4 eggs, beaten 150ml whole milk
100ml double cream
400g sliced brioche loaf icing sugar, for dusting
1 Oil a deep ovenproof baking dish (ours was 20 x 30cm). Tip the rhubarb, half the vanilla, the orange juice and 1 tbsp of the sugar into a saucepan, bring to a simmer and cook for 4 mins until the rhubarb is soft but still holding its shape. Transfer to a bowl and set aside in the fridge to cool.
2 Meanwhile, put the remaining vanilla in a jug with most of the remaining sugar (reserve 1 tbsp for sprinkling over the top later), the cardamom, cinnamon, orange and lemon zests, the stem ginger along with its syrup, the eggs, milk and cream. Whisk the ingredients together, then pour half the mixture into the prepared baking dish and lightly press the brioche slices into it, then turn them once so they’re thoroughly soaked. Arrange the slices so they fit snugly in the dish. Pour over the remaining egg mixture, then dot over the cooked rhubarb and sprinkle over any cooking liquor that is left in the bowl. Cover and keep chilled for at least 1 hr or overnight.
3 Heat the oven to 180C/160C fan/ gas 4. Sprinkle over the reserved sugar and bake for 20-25 mins until set and golden. Leave to rest for 5 mins, then dust with icing sugar and serve.