Strawberry Rhubarb French Toast

Lynn Clay

By
@LavenderLynn

I love French Toast. This recipe is taken from the Food network magazine. I found this recipe on the blog of the Romeo Inn in Ashland, Oregon.


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Comments:

Serves:

4

Prep:

10 Min

Cook:

40 Min

Method:

Griddle

Ingredients

2 c
strawberries, hulled and chopped
4
small rhubarb stalks, chopped
1/3 c
sugar
2 Tbsp
sugar
1 tsp
vanilla extract
pinch
ground cloves
8
one inch thick slices of french bread
3 large
eggs
3/4 c
cream
2 Tbsp
unsalted butter
vanilla yogurt, for topping

Directions Step-By-Step

1
Make the compote. Combine the strawberries, rhubarb, 1/3 cup sugar, the vanilla and cloves in a medium saucepan over medium-high heat; cook, stirring occasionally, until broken down and thickened, 20 to 25 minutes. Remove from the heat and let cool. You can make the compote up to 2 days ahead; cover and refrigerate.
2
Whisk the eggs, milk and the remaining 2 tablespoons sugar in a large baking dish. Add the french bread and soak, about 5 minutes each side.
3
Melt the butter in a large skillet over medium heat. (You can also use a pancake griddle.) Add the bread and cook until golden brown and cooked through, about 5 minutes per side. Top with the compote and drizzle with yogurt.

About this Recipe

Course/Dish: Other Breakfast
Main Ingredient: Bread
Regional Style: American