Strawberry-Rhubarb Baked French Toast
- Cooking spray
- 1/2 large sourdough baguette - sliced into 9-12 thick slices
- 5 eggs
- 1/4 c. half & half
- 2 T. granulated sugar
- 1 tsp. vanilla extract
- 1 c. rhubarb - cleaned and diced
- 1/4 c. brown sugar
- 1/4 c. water
- 1 pint fresh strawberries - cleaned and halved or quartered
The night before you want to have your French toast, spray an 8 x 8-inch baking pan with cooking spray and arrange the sliced bread in a layer in the bottom of the pan.
Place the eggs, half & half, granulated sugar, and vanilla extract in a resealable jar. Seal the jar and shake vigorously to form a custard mixture. Alternately, you could combine the ingredients in a bowl and whisk them briskly to do the same. Pour the mixture evenly over the bread in the baking pan. Allow the custard to soak into the bread for about 5 minutes, then flip each piece of bread in the pan and cover the pan with plastic wrap. Refrigerate overnight.
In the morning, preheat the oven to 350° F. Remove the plastic wrap from the baking pan and bake the French toast for 20-30 minutes or until the egg is set and the top of the toast is golden.
While the toast is baking, prepare the rhubarb sauce by combining the rhubarb, brown sugar, and water in a small saucepan. Bring to a simmer, cover, and stir periodically until the rhubarb is softened. Clean and cut the strawberries.
Serve the baked French toast with the fresh strawberries and rhubarb sauce.
- Yields: 3-4 servings
- Preparation Time: 45 minutes plus chilling overnight