Strawberry-Rhubarb French Toast
French toast stuffed with a homemade strawberry-rheubarb compote makes a perfect breakfast or brunch item for spring and summer!
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
Sodium: 827mg, Calcium: 194mg, Vitamin C: 47mg, Vitamin A: 664IU, Sugar: 35g, Fiber: 6g, Potassium: 556mg, Cholesterol: 157mg, Calories: 681kcal, Saturated Fat: 10g, Fat: 19g, Protein: 22g, Carbohydrates: 108g, Iron: 6mg