Strawberry-Rhubarb Stuffed French Toast
Saturday mornings are meant for this— a strawberry rhubarb compote sandwiched between two pieces of bread before being dipped in eggs and milk and fried. Topped with whipped cream and strawberries, it’s french toast like you’ve never had before.
I’m at it again with strawberry and rhubarb and I just dont’ want to stop.
If I could, I might seriously consider marrying this compote. Or at least see if it would like to move in. It’s strawberries and rhubarb at its simplest, at its best.
And then to stuff it into french toast? Whoo-eee!
Historically I haven’t been a fan of french toast, but stuffed french toast is making me see the light.
With stuffed french toast you basically have toppings on the outside and on the inside, and that is something I can definitely get behind.
Want to know the secret to keeping the middle from getting soggy? A layer of butter on the insides of both pieces of bread. The butter acts as a barrier to keep the compote from soaking into the bread. It’s a little trick I learned from my Mom, who used it to keep my PB&J sandwiches fresh in my lunch sack at school.
The strawberry and rhubarb filling makes this a great recipe for spring and summer. Perfect for weekend brunching!
Strawberry-Rhubarb French Toast
For the strawberry-rhubarb compote:
- 2 cups strawberries , hulled and sliced
- 2 cups rhubarb , chopped
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
For the French toast:
- 8 slices of challah or French bread
- 4 tablespoons butter , divided
- Strawberry-rhubarb compote
- 3 large eggs
- ¾ cup whole milk
- Whipped cream , for serving
- In large saucepan, toss together strawberries, rhubarb, sugar and vanilla. Place over medium heat and cook, stirring frequently until mixture is thickened and reduced, about 12-15 minutes.
- Spread 2 tablespoons of butter onto slices of bread. Spoon compote on 4 of slices, on top of butter.
- In large skillet or fry pan, heat remaining butter over medium heat.
- In wide shallow bowl or pan whisk together eggs and milk. Dip compote-topped slices into egg mixture (but do not submerge it) and transfer to hot skillet. Dip remaining slices butter-side up into egg mixture and place butter-side down on top of compote-topped slices. Cook on each side 2-3 minutes until golden brown.
- Serve immediately with whipped cream, additional strawberries and powdered sugar, if desired
Disclosure: This post is sponsored by Go Bold With Butter. All opinions are my own, as always. Thank you for supporting partnerships with brands I believe in, which make it easier to bring you new and exciting content.