This Coconut Almond Brioche French Toast topped with Hibiscus Poached Rhubarb is a luxurious brunch treat that balances rich, nutty flavors with floral tartness. Thick slices of brioche are soaked in a fragrant coconut-almond custard, crusted with slivered almonds, and pan-fried to golden perfection. The sweet-tart rhubarb, poached in hibiscus tea, adds a vibrant pop of color and flavor, creating a dish that’s equal parts comfort and elegance.

Full Recipe: 

Ingredients

For the Hibiscus Poached Rhubarb:

• ½ cup water

• ¼ cup cane sugar

• 2 Smith Tea Big Hibiscus sachets

• 2 stalks rhubarb, trimmed and cut into ½-inch slices

For the Coconut Almond Brioche French Toast:

• 2 eggs

• ¾ cup full-fat coconut milk

• ¾ tsp almond extract

• ¼ tsp cardamom

• ½ tsp salt

• 2 thick slices brioche bread

• 1 cup slivered almonds

• 2 tbsp coconut oil

• Maple syrup and raspberries (for serving)

Directions

Make the Poached Rhubarb:

1. In a small saucepan over medium heat, combine water and sugar. Stir until sugar is dissolved.

2. Add hibiscus tea sachets and simmer for 5 minutes. Remove sachets.

3. Add rhubarb slices and simmer gently for 5–10 minutes until tender but intact. Set aside.

Prepare the French Toast:

1. In a shallow bowl, whisk together eggs, coconut milk, almond extract, cardamom, and salt.

2. Dip each slice of brioche in the mixture, soaking both sides well.

3. Spread slivered almonds on a plate. Press soaked bread slices into almonds to coat both sides.

4. Heat coconut oil in a skillet over medium heat. Cook bread until golden brown on both sides.

5. Slice toast diagonally and serve with poached rhubarb, its syrup, fresh raspberries, and a drizzle of maple syrup.

Nutrients (estimated per serving, based on 2 servings)

• Calories: ~510 kcal

• Fat: ~30g

• Carbohydrates: ~45g

• Protein: ~12g

• Sugar: ~20g

• Fiber: ~4g

• Sodium: ~350mg

The Allure of Coconut and Almond in French Toast

The foundation of this dish is a luscious coconut-almond custard that soaks into thick slices of brioche bread. Coconut milk, rich and slightly sweet, replaces traditional dairy, creating a silky texture with a hint of tropical flavor. Almond extract enhances the aroma and depth, lending a nutty warmth that pairs beautifully with the slivered almond crust.

Cardamom adds a subtle note of spice that lingers on the tongue, while salt balances the sweetness and rounds out the flavor profile. This custard mixture doesn’t just coat the bread—it transforms it. When the brioche is pan-fried, the result is golden, crisp edges with a custardy interior that’s reminiscent of bread pudding, but with a refined, brunch-ready flair.

The slivered almonds, pressed onto both sides of the soaked bread before cooking, bring texture and toasty depth. As they toast in the skillet, they become golden and aromatic, adding a satisfying crunch that contrasts beautifully with the soft bread and syrupy rhubarb topping.

Brioche: The Ideal Bread for French Toast

Brioche is the bread of choice here for good reason. Rich in eggs and butter, it’s tender and slightly sweet, making it the perfect canvas for absorbing custard without falling apart. Its structure holds up well during soaking and frying, maintaining integrity while delivering that melt-in-your-mouth center we love in French toast.

Thick slices—about one inch—are key to achieving the perfect texture. Too thin, and the bread becomes soggy; too thick, and the custard can’t penetrate enough. The goal is balance: a creamy, flavorful center and a golden, crisp exterior. When paired with coconut and almond, brioche turns this dish into a decadent, dessert-like breakfast with complex layers of flavor.

Hibiscus Poached Rhubarb: A Tart and Floral Contrast

The topping that truly sets this dish apart is the hibiscus poached rhubarb. Rhubarb, with its natural tanginess and slight bitterness, is poached gently in a sweetened hibiscus tea infusion. Hibiscus, known for its deep crimson color and tart, cranberry-like flavor, amplifies the rhubarb’s brightness while softening its acidity.

The result is fruit that’s tender but not mushy—holding its shape while bathing in a stunning ruby-hued syrup that’s as beautiful as it is flavorful. The syrup can be spooned over the toast for added sweetness and color, turning your plate into a work of art. This element not only adds a pop of color but also provides a welcome acidic contrast to the richness of the French toast and almonds.

Poaching in hibiscus tea also adds a botanical note that feels refined and aromatic. It’s a simple process but yields dramatic results in both flavor and presentation. The finished rhubarb is sweet-tart, floral, and lightly spiced—perfectly complementary to the warm, nutty flavors of the toast.

Balancing Comfort with Elegance

What makes this dish exceptional is its balance. Each component offers contrast and harmony: crispy almonds against soft brioche, creamy coconut custard against tart fruit, rich base flavors uplifted by citrusy brightness. It’s deeply comforting and indulgent, yet sophisticated enough for special occasions.

The flavors and textures work on multiple levels. There’s the gentle nuttiness of the almond crust, the tropical undertones from the coconut milk, and the warm cardamom spice anchoring the custard. Layered atop that is the bright acidity and floral complexity of the poached rhubarb, which not only adds visual appeal but prevents the dish from becoming overly rich or heavy.

Adding fresh raspberries and maple syrup ties everything together—raspberries echo the tartness of rhubarb, while maple syrup enhances the caramel notes from the toasted almonds. A light drizzle is all you need to elevate each bite into pure harmony.

Perfect for Entertaining and Weekend Indulgence

This recipe shines brightest when shared. It’s a natural showstopper for brunch gatherings, birthday breakfasts, Mother’s Day, or holiday mornings. The presentation is beautiful, and the taste backs it up with richness and depth that feel special without requiring overly complex techniques or hard-to-find ingredients.

The poached rhubarb and custard mixture can be made in advance, which helps streamline preparation for a crowd. Simply store the rhubarb in its syrup in the fridge, and mix the custard ahead so all you have to do is soak, crust, and cook the bread when ready. It’s an ideal brunch recipe that looks as though it took much longer than it actually did to make.

The dish also adapts well to different dietary preferences. Use gluten-free brioche to make it gluten-free, or replace eggs with a plant-based substitute to suit a vegan brunch. The custard can be made entirely dairy-free, and the poached rhubarb is naturally plant-based.

A Nutritional Note and Indulgent Balance

This is a dish that leans into indulgence—rich with coconut, almonds, and brioche—but it does so with balance and purpose. At about 510 calories per serving, it’s satisfying without being excessive. The almonds add protein and healthy fats, coconut brings medium-chain triglycerides, and the fruit provides fiber and vitamins.

It’s not an everyday breakfast, but it’s not trying to be. It’s a celebration of flavor, texture, and thoughtful composition—meant to be savored slowly with a hot cup of tea or coffee. Whether you’re treating yourself or your guests, it’s a plate that offers both decadence and freshness in every bite.

Conclusion

Coconut Almond Brioche French Toast with Hibiscus Poached Rhubarb is the kind of brunch dish that leaves a lasting impression. It’s comfort elevated by contrast—crispy and creamy, sweet and tart, rich and refreshing. With its layers of coconut, almond, cardamom, and hibiscus, it delivers a nuanced and elegant flavor profile that feels indulgent yet beautifully balanced.

Whether you’re preparing it for a special occasion or simply want to bring a touch of luxury to your weekend, this dish offers a complete sensory experience. From its golden crust to the vibrant rhubarb topping, every detail contributes to a meal that feels joyful, seasonal, and unforgettable.