- 4 slices brioche
- 300 g rhubarb
Preheat oven to 200°C/400°F. Cut brioche and rhubarb into bite-sized pieces.
- 50 g sugar
- 3 tsp vanilla sugar
Mix brioche and rhubarb with sugar, vanilla sugar, and a pinch of salt.
Grease ovenproof dish with some butter and add brioche and rhubarb mixture.
- 2 egg whites
- 5 egg yolks
- 200 ml milk
For the custard, whisk together egg whites, egg yolks, and milk. Pour the custard over the rhubarb mixture.
- ovenproof dish
- aluminum foil
Bake in preheated oven covered with aluminum foil for approx. 15 - 20 min. Now, remove the foil and bake until golden brown for another 10 - 15 min. Serve lukewarm and with whipped cream to your liking.