Homemade By: Siam Rimmer


  • 4 Slices of White Bread
  • 2 Eggs
  • 2 Tbsp. Milk
  • ¼ Tsp. Vanilla
  • ¼ Tsp. Cinnamon
  • 2 Tbsp. Butter
  • Whipping Cream

For Rhubarb;

  • 4 Stalks of Rhubarb
  • ½ Cup of Sugar
  • ½ Cup of Water
  • To Cook:
    • Cut up Rhubarb add to a Pot with Water and Sugar. 
    • Bring to Boil until stalks have broken down and thickens
    • Set aside to cool before serving.


  1. Crack the eggs into a medium bowl.
  2. Then add the milk, vanilla and cinnamon.
  3. Beat the egg mixture for about 2 minutes.
  4. Place a Non – Stick Flat Skillet on the Stove over Medium High Heat.
  5. Place 2 Tbsp. Butter on the Skillet to melt down.
  6. Take a slice of bread and place into the Egg mixture.
  7. Cover then flip over and cover with Egg mixture.
  8. Place the Bread on the Skillet then repeat another slice of bread and place on skillet.
  9. Cook for about 3 minutes and then flip and cook the other side of bread until golden brown.
  10. Cut in half for triangle effect.
  11. When French Toast is cooked place on a plate.
  12. Top with some Whipping Cream
  13. Spoon over the cooked Rhubarb.
  14. Serve.

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