Recipe by Chef Greg Reyner, Café Muse, Royal Oak
Ingredients
- ⅓ cup water
- ⅓ cup sugar
- 1 pound rhubarb stalks, diced
- 1 quart strawberries, hulled and halved
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Zest of ½ lemon
- 8 large eggs
- 2 cups half and half
- ¼ cup maple syrup
- ¼ cup bourbon
- ½ teaspoon ground cinnamon
- Pinch salt
- Zest of 1 orange
- 16–20 slices brioche
Instructions
1. Combine water, sugar, rhubarb and cinnamon in a medium saucepan. Cook until tender. Add strawberries, lemon zest and vanilla; cook 2 more minutes; set compote aside.
2. Whisk together eggs, half and half, syrup, bourbon, cinnamon, salt and orange zest in a shallow dish.
3. Heat griddle on medium heat and brush with melted butter. Dip brioche in batter and cook on griddle until golden brown. Top with compote and garnish with fresh strawberries.
Yield: 6 servings
