Strawberry-Rhubarb Stuffed French Toast

Total Time:
50 min
Prep:
10 min
Cook:
40 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 cups strawberries, hulled and chopped
  • 4 small rhubarb stalks, chopped
  • 1/3 cup plus 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • Pinch of ground cloves
  • 4 1 1/2 -inch-thick slices challah bread
  • 3 large eggs
  • 3/4 cup whole milk
  • 2 tablespoons unsalted butter
  • Vanilla yogurt, for topping
Directions

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.

Photograph by Andrew Purcell


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    This recipe is featured in:

    Cooking with Kids