Coconut-Cardamom French Toast With Raspberry-Rhubarb Compote

Name: Coconut-Cardamom French Toast With Raspberry-Rhubarb Compote
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Cuisine: French, Mediterranean, European
Ingredients: 8 oz. rhubarb (about 3 medium stalks), cut into ½" pieces (about 2 cups); 4 oz. raspberries (about 1 cup); ¼ cup (50 g) granulated sugar; 2 green cardamom pods, cracked; 1 vanilla bean, split lengthwise; ¾ cup heavy cream; ¾ cup (60 g) unsweetened shredded coconut; 2 Tbsp. granulated sugar; ⅛ tsp. kosher salt; ¼ cup (50 g) granulated sugar; 2 green cardamom pods, crushed; ½ cup whole milk; 4 large eggs; ½ cup heavy cream; ¼ tsp. almond extract; ¼ tsp. rose water or ⅛ tsp. rose extract; ⅛ tsp. kosher salt; 8 (½"-thick) slices bread (shokupan, pain de mie, Pullman, or similar white bread); Unsalted butter or vegetable oil (for pan); Pure maple syrup; coconut whipped cream, coconut yogurt, or dairy whipped cream; finely chopped pistachios; sprinkles; food-grade edible rose petals; unsweetened coconut flakes (for serving; optional)

Instructions

Prep:1hCook:1h 30min

Layered with a rich coconut filling, soaked in velvety custard, and topped with a vibrant fuchsia raspberry and rhubarb compote, this French toast is perfect for Mother's Day—or any time that calls for celebration. The coconut filling, reminiscent of Mounds bars, adds a gratifying chew to the fluffy French toast. Cardamom and rose are layered in the custard and compote, so each bite balances delicate floral notes with a bright sparks of subtle spice. For the bread, a tight-crumbed sandwich loaf is ideal; one that will crisp up at the edges and have enough structure to hold the coconut cream filling in place, but won’t become too crunchy. Shokupan, pain de mie, or a good old Pullman loaf all fit the bill.

Updated at: Fri, 20 Aug 2021 18:05:57 GMT