Stuffed French Toast With Coconut-Cardamom Filling and Raspberry-Rhubarb Compote

Name: Stuffed French Toast With Coconut-Cardamom Filling and Raspberry-Rhubarb Compote
Cuisine: European, Mediterranean, French
Ingredients: 8 oz. rhubarb (about 3 medium stalks), cut into ½" pieces (about 2 cups); 4 oz. raspberries (about 1 cup); ¼ cup (50 g) granulated sugar; 2 green cardamom pods, cracked; 1 vanilla bean, split lengthwise; ¾ cup heavy cream; ¾ cup (60 g) unsweetened shredded coconut; 2 Tbsp. granulated sugar; ⅛ tsp. kosher salt; 2 green cardamom pods, crushed; ½ cup whole milk; 4 large eggs; ½ cup heavy cream; ¼ tsp. almond extract; ¼ tsp. rose water or ⅛ tsp. rose extract; 8 (½"-thick) slices bread (shokupan, pain de mie, Pullman, or similar white 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)

Instructions

Layered with a rich coconut filling, soaked in velvety custard, and topped with a vibrant fuchsia raspberry and rhubarb compote, this French toast is perfect for Mother's Day or any time that calls for celebration.

Updated at: Tue, 01 Sep 2026 02:24:41 GMT