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:

Equipment:

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:

covered percent of daily need