strawberry rhubarb french toast
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.
prep time
10 Min
cook time
40 Min
method
Griddle
yield
4 serving(s)
Ingredients
- 2 cups strawberries, hulled and chopped
- 4 - small rhubarb stalks, chopped
- 1/3 cup sugar
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- pinch ground cloves
- 8 - one inch thick slices of french bread
- 3 large eggs
- 3/4 cup cream
- 2 tablespoons unsalted butter
- - vanilla yogurt, for topping
How To Make strawberry rhubarb french toast
-
Step 1Make 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.
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Step 2Whisk 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.
-
Step 3Melt 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.
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