RHUBARB & MEYER LEMON FRENCH TOAST

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YOU'LL NEED:

FOR QUICK RHUBARB JAM:

6 stalks of Rhubarb

2 tablespoons butter, we use Kerrygold

4 tablespoons honey

2 tablespoons  vanilla sugar 

Zest of  1/2 a Meyer lemon 

1/4 teaspoon Real salt 

1 tablespoon filtered water  

HOW TO:

1. Roughly cut rhubarb stalks into 2-3 inch pieces.

2. Combine rhubarb, sugar, butter, lemon zest, salt and splash of water into a small cast-iron dutch oven.

3. Place into the fire on embers, stir occasionally until soft.

FOR THE EGGY DIP:

1 cup Whole Milk 

4 eggs 

1 tablespoon Vanilla extract

1/4 teaspoon Real Salt 

1 loaf of Brioche bread

TO FINISH:

vanilla yogurt about  1/4 cup per toast

Meyer lemon zest for garnish

HOW TO:

1. Whisk all custard ingredients together in a flat dish so it will be ready for dipping.

2. Soak each slice of bread in custard, about 30 seconds each side. 

3. Place about a tablespoon of light cooking oil in medium-hot cast iron and a pat of butter.

4. Cook each side until golden brown.

5. Top with vanilla yogurt, rhubarb quick jam and lemon zest.