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+ servings

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
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