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


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!