It’s the ideal brunch for Mother’s Day—or any celebration.

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Coconut-Cardamom French Toast With Raspberry-Rhubarb Compote

By Tara O'Brady

Photo of Rose Cardamom Rhubarb French Toast served with coffee.

Layered with a rich coconut filling, soaked in velvety custard, and topped with a vibrant fuchsia raspberry and rhubarb compote, this stuffed French toast recipe from Epi contributor Tara O’Brady is perfect for Mother's Day—or any time that calls for celebration.

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INGREDIENTS

Compote
• 8 oz. rhubarb (about 3 medium stalks)
• 4 oz. raspberries (about 1 cup)
• ¼ cup (50 g) granulated sugar
• 2 green cardamom pods
• 1 vanilla bean

Filling
• ¾ cup heavy cream
• ¾ cup (60 g) unsweetened shredded coconut
• 2 Tbsp. granulated sugar
• ⅛ tsp. kosher salt

French toast and assembly
• ¼ cup (50 g) granulated sugar
• 2 green cardamom pods
• ½ cup whole milk
• 4 large eggs
• ½ cup heavy cream
• ¼ tsp. almond extract
• ¼ tsp. rose water or ⅛ tsp. rose extract
• ⅛ tsp. kosher salt
• 8 (½"-thick) slices bread
• Unsalted butter or vegetable oil (for pan)
• Pure maple syrup; coconut whipped cream, coconut yogurt, or dairy whipped cream; finely chopped pistachios; sprinkles; food-grade edible rose petals; unsweetened coconut flakes (for serving; optional)

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