French Toasts and Rhubarb-Rapsberry Jam

Informations supplémentaires

30 min. | 567 kcal | Family, Vegetarian, Brunch | Printable version

1. Setup Cut the rhubarb into pieces. Roughly chop the pistachios.

2. Make the rhubarb jam In a pan over medium heat, add 1 tbsp. of butter. Add the rhubarb, the raspberries and the granulated sugar. Bring to a boil. Lower the heat and cook for 5-6 minutes.

3. Make the french toast mix In a bowl, mix 2 ^2P | 3 ^3P eggs, 120 ^2P | 180 ^3P ml milk and half of the vanilla extract. Let your children develop their cooking skills by inviting them to mix all the ingredients together.

4. Cook the french toasts In a pan over medium-high heat, add 1 tbsp. of butter. Dip the bread slices into the french toast mix. Cook 2-3 minutes on each side.

5. Make the labneh mixture In a bowl, mix the labneh with the rest of the vanilla extract and the icing sugar.

6. Plate your dish Garnish the french toast with the labneh and the raspberry-rhubarb jam. Garnish with the pistachios. Bon appétit!

4unitSlices of Bread

2unitFresh egg

3unitRhubarb

15mlVanilla extract

45gWhite Sugar

90mlLabneh

120mlMilk 2%

20gPistachios

90mlRaspberries

15gLantic Icing Sugar

What you need Bowls, Pans.

567 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 82g

27%

fat 18g

28%

cholesterol 201mg

67%

fiber 7g

28%

protein 21g

saturated 7g

35%

sodium 501mg

21%

sugar 43g

trans 0g