ENTERTAIN WITH EASE

Impress family and friends with these low-effort, high-impact meals and make an occasion of time spent together

-  AILSA BURT & MELISSA THOMPSON

Cardamom, rhubarb & ginger French toast traybake 

Full of flavour and perfect for a sweet, make-ahead brunch, this traybake can be served straight from the dish.

SERVES 4-6 PREP 15 mins plus 1 hr chilling COOK 25 mins EASY V

1 Oil a deep ovenproof baking dish (ours was 20 x 30cm). Tip the rhubarb, half the vanilla, the orange juice and 1 tbsp of the sugar into a saucepan, bring to a simmer and cook for 4 mins until the rhubarb is soft but still holding its shape. Transfer to a bowl and set aside in the fridge to cool.

2 Meanwhile, put the remaining vanilla in a jug with most of the remaining sugar (reserve 1 tbsp for sprinkling over the top later), the cardamom, cinnamon, orange and lemon zests, the stem ginger along with its syrup, the eggs, milk and cream. Whisk the ingredients together, then pour half the mixture into the prepared baking dish and lightly press the brioche slices into it, then turn them once so they’re thoroughly soaked. Arrange the slices so they fit snugly in the dish. Pour over the remaining egg mixture, then dot over the cooked rhubarb and sprinkle over any cooking liquor that is left in the bowl. Cover and keep chilled for at least 1 hr or overnight.

3 Heat the oven to 180C/160C fan/ gas 4. Sprinkle over the reserved sugar and bake for 20-25 mins until set and golden. Leave to rest for 5 mins, then dust with icing sugar and serve.

PER SERVING (6) 519 kcals fat 23g saturates 13g carbs 65g sugars 38g fibre 2g protein 11g salt 0.8g

Tip Using brioche rather than a plain loaf makes this traybake feel extra indulgent, and rhubarb and ginger add a seasonal twist to the flavours.