Strawberry-Rhubarb Stuffed French Toast

  • Level: Easy
  • Total: 50 min
  • Prep: 10 min
  • Cook: 40 min
  • Yield: 4 servings
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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


  1. 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.) 
  2. 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. 
  3. 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. 
  4. 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. 

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