Cinnamon and Banana French Toast with Rhubarb Compote

Good evening Dear Readers,

If ever I were to open my very own restaurant, this recipe would definitely be near the top of the list. It’s easy, quick and simply delisHH and is a serious crowd pleaser.  I first began making a much simpler version of this delectable brekkie as a little girl when pancakes were just too much hassle and it needed to go quick! And I think as the first recipe in my blog I am quite happy to share with you the ins and outs of one of the nifftiest tricks in the book. Best thing is prep time is 2 minutes and the ingredients are mostly things you’ll have lying around in the fridge…if you don’t then “shame on you!”

So…Beat 2 eggs with a 3/4 cup of whipping cream “schlag sahne” until light and even and pour into a flat dish. Soak a piece of thickly sliced, daily white loaf in the egg mixtures on both sides until drenched. If you prefer brown, that’s fine as long as it’s fresh and not too grainy. Then, heat a pan to a medium temperature and melt a dollop of butter. Fry the bread on both sides until golden brown and place on your serving plate. To achieve the “yes I am a pro” look,  slice the bread through the corners.

Almost done…….

Now sprinkle some fine cinammon powder over your slice, add thickly cut banana medallions and a generous dollop of creme on top. Pour  over your rhubarb compote and top it all off with sifted icing sugar and… YOU’RE GOOD!

If you haven’t homemade your compote (recipe further down the page) then add some good quality rhubarb or strawberry jam such marks of Bon Maman or Den Gamle Fabrik.

et Voilà! Cinnamon and Banana French Toast with Rhubarb Compote à la YOU! (Just be sure to serve it warm!)


  • 2 eggs
  • ¾ cup of whipping cream
  • Dollop of Butter
  • Powdered cinnamon
  • ½ cup whipping cream to taste
  • 1 tblspoon Rhubarb compote
  • 1 banana sliced
  • Icing sugar

Rhubarb Compote

  • 2 cups Pinot Noir or Cabernet Sauvignon
  • 1 cup plus 2 tablespoons sugar
  • strips orange peel (orange part only)
  • strips lemon peel (yellow part only)
  • 6 cups thickly chopped fresh rhubarb
  • 1/8 teaspoon salt

Combine the wine, sugar, orange peel, and lemon peel in heavy large saucepan. Bring to boil, stirring until the sugar dissolves. Now add rhubarb and salt and simmer until the rhubarb is lovely and tender but still retains its shape, it takes about 9 minutes. Using a slotted spoon, transfer the rhubarb to a shallow dish making sure to  arranging it in single layer. Boil the wine syrup in saucepan until slightly thickened and reduced to 1 1/4 cups, adding any juices accumulated from the rhubarb-boil for about 5 minutes. Pour the syrup over the rhubarb and cool, then cover and chill until cold. DO THIS AHEAD OF TIME: This delisHH compote can be made 1 day ahead. Cover and keep chilled.

Ingredient tip: When shopping for rhubarb, choose thin, firm, brightly colored stalks. To store, wrap stalks tightly in a plastic bag and refrigerate.  Mmmm……


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