INGREDIENTS
•
For the strawberry-rhubarb compote:
•
2 cups strawberries, hulled and sliced
•
2 cups rhubarb, chopped
•
1/2 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
•
3/4 cup whole milk
•
Whipped cream, for serving