Strawberry Rhubarb French Toast

Lynn Clay


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.


★★★★★ 2 votes

10 Min
40 Min


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

How to Make Strawberry Rhubarb French Toast


  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.

Printable Recipe Card

About Strawberry Rhubarb French Toast

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

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