Sourdough brioche French toast with rhubarb and labneh

The evening before serving, make the labneh. Mix the natural yoghurt with the salt, then place into a cheesecloth over a fine mesh sieve over a bowl. Fold the cheesecloth over the yoghurt then set aside overnight to strain the whey. Once strained, transfer to a lidded container and store in the fridge until needed

Early in the morning on serving day (it will take 13 hours to rise), start making the sourdough brioche. Add all of the brioche ingredients to a stand mixer fitted with a hook attachment. Mix on a medium-low speed until combined, about 10 minutes. This will be a very wet dough but will eventually come together

Cover with a damp cloth and leave for around 6 hours until doubled in size, then chill for at least 1 hour in the fridge

Meanwhile, add all the chutney ingredients to a large pot and bring to a simmer. Stir well to dissolve the sugar then leave the mix to cook down gently for around 1 hour on a low heat. Once the chutney is thick and sticky, it is ready to remove from the heat. Let cool slightly, then transfer to clean jars and store in the fridge

Line a loaf tin with parchment paper or grease it well

Divide the dough into eight equal balls, then add the balls to the tin. Cover and leave for another 6 hours until doubled in size

When almost ready to bake, preheat the oven to 180°C

Brush the balls with the whisked egg wash. Bake for 25–30 minutes until golden 

Next prepare the pickled rhubarb ribbons. Finely slice the rhubarb on a mandolin before mixing with the caster sugar, apple cider vinegar and water. Stir until the sugar is dissolved, then cover and chill in the fridge to pickle while you make the French toast

Whisk together the eggs, sugar and buttermilk for the French toast

Slice the sourdough brioche into thick slices, then preheat a frying pan with a touch of butter

Dip the brioche slices into the buttermilk mix then fry in the butter on both sides over a medium heat until browned on the outside and warmed through 

To serve, top a slice of the brioche French toast with the labneh, chutney and a handful of the pickled rhubarb ribbons. Drizzle with olive oil and a sprinkle of flaky sea salt