Strawberry Rhubarb French Toast

Annalise, Completely Delicious

Strawberry Rhubarb French Toast
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

Directions:

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.

Note: You will not use all of the strawberry-rhubarb compote for this recipe. Enjoy the leftovers on toast, pancakes, or swirled in yogurt

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  1. Joanne said:

    I love strawberry and rhubarb together. This looks delicious!