French Toast with Cinnamon Sugar Breadcrumbs - Brumby's Bakery

French Toast with Cinnamon Sugar Breadcrumbs


10 min






  • 1/2 loaf Brumby’s sourdough, stale, cut into 6 thick slices

  • 2 tablespoons sunflower oil

  • 2 teaspoons ground cinnamon

  • 1/3 cup caster sugar

  • 3 eggs

  • 2 teaspoons vanilla bean paste

  • 1/4 cup thickened cream, plus extra to serve

  • 80g unsalted butter, chopped

  • Rhubarb Compote:

  • 1 bunch rhubarb, trimmed and chopped

  • 1/4 cup caster sugar


  • Step 1:

    For the compote, place rhubarb in a saucepan over medium heat. Add caster sugar and 1/4 cup (60ml) water. Bring to a simmer and cook, stirring occasionally, for 5-8 minutes until rhubarb is very soft. Remove from heat and set aside to cool.

  • Step 2:

    Trim hard crusts, then whiz crusts in a small food processor to coarse crumbs. Heat oil in a frypan over medium-high heat. Add crumbs and cook, tossing, for 3-4 minutes until light golden. Add cinnamon and 2 tbs caster sugar, and cook for a further 1-2 minutes until golden and crisp. Set aside to cool.

  • Step 3:

    Slice sourdough slices into triangles. Whisk eggs, vanilla, cream and remaining 2 tbs sugar in a bowl. Soak sourdough in egg mixture for 30 seconds, then place on a baking tray ready to fry.

  • Step 4:

    Melt half the butter in a frypan over medium heat. In batches, cook half the egg-soaked bread for 1-2 minutes each side until golden and cooked through. Drain on paper towel, then repeat with remaining butter and bread.

  • Step 5:

    Serve the French toast with compote, sugar breadcrumbs and whipped cream.