Rhubarb and Ricotta French Toast


Serves 4


8 slices of Abbott’s Bakery Orchard Fruits loaf

350g rhubarb, approximately 1 bunch cut into 5cm pieces

Juice of 1 orange

2 strips of orange rind

½ cup coconut sugar

1 cinnamon stick

2 star anise

3 cups Ricotta cheese

2 tsp vanilla bean paste

½ cup Milk

4 eggs

Butter for frying


  1. Place rhubarb in a small saucepan along with the orange juice and rind, star anise, cinnamon and ¼ cup coconut sugar. Place over low heat and simmer with the lid on for 10 minutes, then remove the lid and simmer for a further 10 minutes. The rhubarb should be soft but still hold a bit of its shape.
  2. Place ricotta and vanilla bean paste in a bowl and mix with a spatula until combined.
  3. Whisk eggs and the remaining ¼ cup of coconut sugar in a shallow bowl.
  4. Place a large frying pan over medium heat, and when it’s just starting to get hot add a small amount of butter. Quickly dunk and evenly coat two pieces of bread in the egg mixture. Don’t leave the bread in the egg mixture for too long or it will go soggy.
  5. Fry on both sides until golden brown. Repeat the process for the remaining slices of bread.
  6. Place two slices of bread on each plate and top evenly with ricotta mixture and rhubarb.