French Toast with Rhubarb and Custard

Directions

1. Place the sliced bread out in the open to dry out whilst you stew the rhubarb and set aside.
2. Place the rhubarb, water and sugar into a small saucepan on low heat and cover, cooking until the sugar has dissolved and the rhubarb begins to look soft on the edges.
3. Remove from the heat and set aside onto your serving plate.
4. Meanwhile, place the ground cinnamon, nutmeg, cardamom, sugar and salt into your bowl that is big enough to fit the bread dipped inside also.
5. Whisk the sugar and spices together, add in the egg, egg yolk and milk and whisk until combined.
6. Meanwhile, place a large skillet or saucepan on low to medium heat and add in a teaspoon of butter.
7. Place a slice of the braided bread or brioche into the milk and custard mixture and allow to soak it up before flipping and allowing the dry side of the bread to soak up the milk.
8. Place into your hot skillet and cook until browned, approximately 2 minutes. Flip and repeat on the other side.
9. Place on your serving plate and continue with remaining slices of bread until all are cooked.
10. When the last piece of french toast is being cooked, place the milk, custard powder, sugar and vanilla extract into the same saucepan as the rhubarb was cooked.
11. Place on medium heat, whisking intermittently until the mixture begins to thicken, remove immediately from the heat.
12. Pour into your serving dish.
13. Place two or three slices of the french toast onto a serving plate, top with two tablespoons of rhubarb and drizzle over custard.
14. Spoon over a little of the rhubarb syrup and serve immediately.