Coconut-Cardamom French Toast with Raspberry-Rhubarb Compote
Ingredients:
For the French Toast:
4 slices of thick-cut bread
1 cup coconut milk
2 large eggs
1 teaspoon ground cardamom
2 tablespoons sugar
1 teaspoon vanilla extract
Butter for frying
Shredded coconut for garnish
For the Raspberry-Rhubarb Compote:
1 cup fresh raspberries
1 cup chopped rhubarb
1/2 cup sugar
1/4 cup water
For Serving:
Whipped cream
Powdered sugar for dusting
Instructions:
Prepare the Compote:
In a small saucepan over medium heat, combine raspberries, rhubarb, sugar, and water.
Cook until the fruits break down and the mixture thickens, about 10-15 minutes. Set aside to cool.
Mix French Toast Batter:
In a mixing bowl, whisk together coconut milk, eggs, cardamom, sugar, and vanilla extract.
Cook the French Toast:
Heat a non-stick skillet over medium heat and melt a bit of butter.
Dip each bread slice into the batter, ensuring both sides are coated.
Fry each slice until golden brown on both sides.
Assemble and Serve:
Place the French toast slices on plates.
Top with a generous amount of raspberry-rhubarb compote.
Add a dollop of whipped cream and sprinkle with shredded coconut and powdered sugar.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2 servings
Calories: Approximately 550 calories per serving
