Crisp Honey Toast With Whipped
Cream & Rhubarb Compote
Inspired by Arôme Bakery in London, this version of crispy honey toast is the ultimate ending to a glorious brunch. Slices of brioche are coated in a mixture of butter, brown sugar and honey, then baked until they develop a yin-yang of crispy crust and pillowy centre. Vanilla whipped cream adds another dreamy texture, while rhubarb compote brings a tart counterpoint.
Ingredients:Rhubarb Compote
2 cups (500 mL) chopped rhubarb
1/4 cup (60 mL) sugar
2 tbsp (30 mL) water
2 tsp (10 mL) lemon juice
1/4 tsp (1 mL) ground cardamom
1/4 tsp (1 mL) salt
Crispy Honey Toast
1/2 cup (125 mL) softened butter
1/4 cup (60 mL) brown sugar
3 tbsp (45 mL) honey
1/4 tsp (1 mL) salt
10-inch (25-cm) loaf brioche (or challah), unsliced
Vanilla Whipped Cream
3/4 cup (175 mL) whipping cream
1/2 teaspoon vanilla bean paste
Directions
For the rhubarb compote, place rhubarb, sugar, water, lemon juice and cardamom in a medium-size saucepan. Heat on medium and cook until rhubarb is softened, about 10 minutes. Add salt and set aside.
For the honey toast, preheat oven to 350°F (177°C). Line a baking sheet with parchment paper.
In a medium-size bowl, mix butter, brown sugar, honey and salt with a spoon until creamed and smooth.
Cut brioche into six thick slices, each about 1 1/2 inches (4 cm) thick. Trim and discard crusts. Transfer to prepared baking sheet. Spread butter mixture evenly over both sides of bread, fully covering sides and edges too.
Bake until caramelized and light brown, 18 to 20 minutes, flipping at halfway point. Remove from oven and transfer toast to a cooling rack. Let cool to harden sugar, about 10 minutes.
For the whipped cream, combine whipping cream and vanilla bean paste in the bowl of a stand mixer fitted with whisk. Beat on medium-high until cream holds stiff peaks, about 3 minutes.
To serve, place toasts on plates and dollop generously with
whipped cream and compote. Serve immediately. Serves 6
In a medium-size bowl, mix butter, brown sugar, honey and salt with a spoon until creamed and smooth.
Cut brioche into six thick slices, each about 1 1/2 inches (4 cm) thick. Trim and discard crusts. Transfer to prepared baking sheet. Spread butter mixture evenly over both sides of bread, fully covering sides and edges too.
Bake until caramelized and light brown, 18 to 20 minutes, flipping at halfway point. Remove from oven and transfer toast to a cooling rack. Let cool to harden sugar, about 10 minutes.
For the whipped cream, combine whipping cream and vanilla bean paste in the bowl of a stand mixer fitted with whisk. Beat on medium-high until cream holds stiff peaks, about 3 minutes.
To serve, place toasts on plates and dollop generously with
whipped cream and compote. Serve immediately. Serves 6
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