Strawberry-Rhubarb Stuffed French Toast

The recipe Strawberry-Rhubarb Stuffed French Toast is ready in about 50 minutes and is definitely a great lacto ovo vegetarian option for lovers of American food. This recipe makes 4 servings with 252 calories, 8g of protein, and 12g of fat each. For $1.45 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. Several people really liked this side dish. 356 people were impressed by this recipe. A mixture of vanillan extract, rhubarb, unsalted butter, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Foodnetwork. With a spoonacular score of 49%, this dish is pretty good. Try Strawberry Rhubarb Baked French Toast, Baked French Toast with Strawberry-Rhubarb Sauce, and Strawberry Rhubarb Baked French Toast with Almond Streusel Topping for similar recipes.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 40 minutes

 

Ingredients:

4 1 1/2-inch-thick slices challah bread

3 large eggs

Pinch of ground cloves

4 small rhubarb stalks, chopped

2 cups strawberries, hulled and chopped

1/3 cup plus 2 tablespoons sugar

2 tablespoons unsalted butter

1 teaspoon vanilla extract

Vanilla yogurt, for topping

3/4 cup whole milk

Equipment:

sauce pan

baking pan

whisk

frying pan

Cooking instruction summary:

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

 

Step by step:

Make the compote

1. 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.

2. Remove from the heat and let cool to room temperature. (You can make the compote up to 2 days ahead; cover and refrigerate.)

3. 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.

4. Whisk the eggs, milk and the remaining 2 tablespoons sugar in a large baking dish.

5. Add the stuffed bread and soak, about 5 minutes per side.

6. Melt the butter in a large nonstick skillet over medium heat.

7. 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.

8. Photograph by Andrew Purcell


Nutrition Information:

Quickview
244k Calories
7g Protein
11g Total Fat
29g Carbs
5% Health Score
Limit These
Calories
244k
12%

Fat
11g
17%

  Saturated Fat
5g
36%

Carbohydrates
29g
10%

  Sugar
23g
26%

Cholesterol
161mg
54%

Sodium
91mg
4%

Alcohol
0.34g
2%

Get Enough Of These
Protein
7g
15%

Vitamin C
46mg
56%

Selenium
15µg
22%

Manganese
0.43mg
21%

Vitamin B2
0.31mg
18%

Vitamin K
17µg
17%

Phosphorus
144mg
14%

Calcium
135mg
14%

Folate
45µg
11%

Potassium
379mg
11%

Vitamin A
520IU
10%

Fiber
2g
10%

Vitamin D
1µg
10%

Vitamin B12
0.56µg
9%

Vitamin B5
0.9mg
9%

Iron
1mg
7%

Vitamin B6
0.13mg
6%

Magnesium
25mg
6%

Vitamin E
0.95mg
6%

Zinc
0.85mg
6%

Vitamin B1
0.08mg
5%

Copper
0.09mg
5%

Vitamin B3
0.69mg
3%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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