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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