Strawberry-Rhubarb Stuffed French Toast
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 371
- Total Fat
- 14
- Saturated Fat
- 6
- Carbohydrates
- 52
- Dietary Fiber
- 3
- Sugar
- 30
- Protein
- 11
- Cholesterol
- 180
- Sodium
- 228
- Total: 50 min
- Prep: 10 min
- Cook: 40 min
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.