Strawberry Rhubarb French Toast Recipes
STRAWBERRY-RHUBARB STUFFED FRENCH TOAST
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- 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 to room temperature. (You can make the compote up to 2 days ahead; cover and refrigerate.)
- Cut a 3-inch-wide slit into one side of each bread slice, cutting about three-quarters of the way through to make a pocket. Fill with the compote, reserving about 1/4 cup for topping.
- Whisk the eggs, milk and the remaining 2 tablespoons sugar in a large baking dish. Add the stuffed bread and soak, about 5 minutes per side.
- Melt the butter in a large nonstick skillet over medium heat. Add the stuffed bread and cook until golden brown and cooked through, 5 to 6 minutes per side, adjusting the heat if necessary. Top with the reserved compote and yogurt.
BAKED FRENCH TOAST WITH STRAWBERRY-RHUBARB SAUCE
Mmm! Piping-hot French toast from the oven serves your brunch bunch. Making it's a breeze because you can do it the day before.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 8h25m
Yield 18
Number Of Ingredients 11
Steps:
- Generously grease 15x10x1-inch pan with shortening or cooking spray. In medium bowl, beat flour, milk, sugar, vanilla, salt and eggs with wire whisk until smooth.
- Arrange bread slices to fit in single layer in pan. Pour egg mixture over bread slices; turn to coat both sides. Cover and refrigerate at least 8 hours but no longer than 24 hours.
- Heat oven to 450°F. Uncover; bake 10 to 13 minutes or until golden brown.
- Meanwhile, in 2-quart saucepan, heat strawberries, rhubarb and water to boiling. Boil 5 minutes, stirring occasionally; remove from heat. Stir in gelatin until dissolved. Boil 2 minutes longer, stirring constantly. Serve warm sauce with French toast.
Nutrition Facts : Calories 160, Carbohydrate 27 g, Cholesterol 70 mg, Fat 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 270 mg, Sugar 7 g, TransFat 0 g
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