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Strawberry-Rhubarb French Toast

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French toast stuffed with a homemade strawberry-rheubarb compote makes a perfect breakfast or brunch item for spring and summer!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 681
Author Annalise

Ingredients

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

Instructions

  • 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

Nutrition

Calories: 681kcal | Carbohydrates: 108g | Protein: 22g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 157mg | Sodium: 827mg | Potassium: 556mg | Fiber: 6g | Sugar: 35g | Vitamin A: 664IU | Vitamin C: 47mg | Calcium: 194mg | Iron: 6mg