Mozzarella-stuffed French toast
Try French toast with mozzarella and chilli sauce for an indulgent weekend brunch
Simmer the rhubarb with the vanilla pod, caster sugar and the zest and juice of the orange for 8-10 mins, or until the rhubarb is soft but holds its shape. Set aside.
Beat the egg with the milk in a shallow dish, add the bread and leave to soak for 1 min, turning once.
Fry in the butter over a medium heat for 4 mins, then flip and cook for 4 mins more, until golden on both sides. Top with the rhubarb and warm custard.