French toast, drizzled with orange and cinnamon and drowning in rhubarb and maple. Crispy, light... lovely!
Recipe Beth Jacob. Styling Kari Wardrop. Photography Jerry Grajewski

Recipe Beth Jacob. Styling Kari Wardrop. Photography Jerry Grajewski

ANNA Breakfast in Bed Mother's Day3
ANNA Breakfast in Bed Mother's Day2
  • Duration
  • Cook Time
  • Prep Time
  • Serves 4Servings


  • 6 eggs
  • 3/4 cup milk
  • Pinch cinnamon
  • 8 slices challah bread, or thick-cut white bread
  • 4 tablespoons butter, divided

Orange cinnamon butter

  • 1/2 cup butter, at room temperature
  • 1/2 teaspoon cinnamon
  • Zest of 1 orange

Rhubarb maple compote

  • 1/2 cup maple syrup
  • 1 1/2 cups rhubarb, fresh or frozen


For cinnamon butter, in small mixing bowl, stir ingredients together until well combined. Roll into a log 1-inch in diameter using parchment or waxed paper. Refrigerate until ready to use. Unwrap and slice into rounds to serve.

For rhubarb compote, in small saucepan, over medium heat, simmer maple syrup and rhubarb until it starts to break down, about 10 minutes. Remove from heat. Serve warm or at room temperature.

For French toast, in a shallow dish, whisk eggs and milk with cinnamon. Dip slices of challah in egg mixture to coat and soak slightly. In non-stick pan, over medium-high heat, melt 1 tablespoon butter and fry bread slices, one or two at a time until golden brown and cooked through, adding butter as needed. Serve French toast topped with rhubarb maple compote and orange cinnamon butter. 

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