Before going to sleep at night there’s one thing I always think about; that’s what is for breakfast the following morning. The thought of a delicious breakfast to wake up to guarantees me a great nights sleep. There are times when yogurt and fruit just doesn’t cut it and the day drags. On the other hand, a breakfast of cinnamon brioche French toast with stewed rhubarb and yogurt sets you up for a productive day ahead.

Some may say that this breakfast is more of a dessert, but for a sweet-toothed individual like me, what’s better than dessert for breakfast? Brioche bread is sweet, rich yet light in texture. When flavoured with cinnamon and vanilla and lightly fried, you’re left with a spicy sweet toasted piece of brioche.

Stewed rhubarb is fresh and zesty, especially when stewed with orange. Serving the brioche with rhubarb lightens the dish and adds a fresher flavour. The addition of yogurt adds a smooth texture that brings the dish together.

Whether you’ve got a sweet tooth or a savoury palette, a faultless brunch is all you need to set you up for the day.


The Recipe (Rhubarb makes extra which keeps for a few days in the fridge)

4 slices of brioche bread
2 eggs
1 tsp. cinnamon
1/2 tsp. mixed spice
1 tsp. vanilla essence
2 tbsp. caster sugar
Drop of milk
Knob of butter
750g rhubarb
1 orange, zest and juice
100g caster sugar
Spoonful of natural yogurt

– To begin, chop the rhubarb into medium sized pieces and add to a saucepan with the orange juice, zest, caster sugar and 2 tbsp. water.
– Bring to the boil, then turn the heat down and cook for 5 minutes until the rhubarb is soft.
– Meanwhile, mix the eggs, cinnamon, mixed spice, vanilla essence, sugar and milk together. Coat the brioche in the egg mixture.
– Heat the butter in a pan. When it’s hot, drop the brioche in the pan and cook on both sides until golden brown.
– Serve with the stewed rhubarb and a spoonful of yogurt.