French Toast with Rhubarb-Mango Compote and Creme Fraiche
Brunch gets extra delicious and infused with spring flavor in this French toast with mango-rhubarb compote and creme fraiche!
Yield: 4 servings
  • 1 tbsp butter, plus more for pan
  • 1 lb rhubarb, sliced into ½-inch pieces
  • 2 mangoes, seeded chopped into ½-inch cubes
  • ½ cup sugar
  • 1 tsp dried ginger
  • 1 loaf challah bread, cut into 1½-inch thick slices
  • 2 eggs
  • ½ cup milk
  • 1 tbsp cinnamon
  • 4 oz creme fraiche
  1. In a large pot, melt 1 tbsp butter over medium heat. Add in the rhubarb, mangoes, sugar, and dried ginger. Bring to a simmer as sugar melts and juices are released from rhubarb and mango, cooking until rhubarb is falling apart and juices are thickened, about 10-15 minutes, stirring frequently. Remove from the heat and set aside.
  2. For the french toast, in a large bowl, whisk together the eggs, milk, and cinnamon. Dip the bread slices in the egg batter on both sides, allowing it to sit for a few seconds to absorb the liquid.
  3. In a large pan or on a griddle, melt a tbsp of butter. Add as many french toast slices as can fit and cook over medium heat, 2-3 minutes per side, until golden brown. Set aside and repeat with remaining slices.
  4. Serve French toast topped with mango-rhubarb compote and a dollop of creme fraiche.
An Eats Well With Others Original
Nutrition Information
Serving size: ¼ of recipe
Recipe by Joanne Eats Well With Others at