Cinnamon Toast with Roasted Rhubarb and Yoghurt

Thick white bread soaked in spiced cream, fried until golden, served with oven-roasted rhubarb and honey-sweetened Greek yoghurt.

Vegetarian Breakfast Sweet Rhubarb Cinnamon

Estimated Nutrition

Calories

1412.5

kcal / serving

1412.5 kcal total

Carbs

142.1g

per serving

142.1 g total

Fat

84.6g

per serving

84.6 g total

Protein

28.4g

per serving

28.4 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Brown Sugar

soft

Brown Sugar

Dairy

100

piece

free-range, beaten

100

GrainsCereals

slice

White Bread

thick slices

NutsSeeds

tsp

Cinnamon

Other

Honey

Vegetables

100

Rhubarb

chopped

Method

Cook the rhubarb and sugar in an ovenproof pan for 3 minutes over medium heat.

Bake the rhubarb in the oven for 12 minutes.

Mix the yoghurt and honey together in a separate bowl.

Preheat the oven to 200°C.

Serve the toast topped with roasted rhubarb and honey yoghurt.

Melt the butter in a frying pan and fry the bread for 3 minutes on each side until golden.

Dip the bread slices into the mixture until thoroughly soaked.

Whisk the cream, eggs, sugar, and cinnamon in a bowl.