Strawberry Rhubarb Stuffed French Toast
For the berry compote:
- 2 cups strawberries, hulled and sliced
- 2 cups rhubarb, chopped
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
For the French toast:
- 8 slices of challah or French bread
- 4 tablespoons butter, divided
- Strawberry-rhubarb compote
- 3 large eggs
- 3/4 cup whole milk
- Whipped cream, for serving
In large saucepan, toss together strawberries, rhubarb, sugar and vanilla. Place over medium heat and cook, stirring frequently until mixture is thickened and reduced, about 12-15 minutes.
Spread 2 tablespoons of butter onto slices of bread. Spoon compote on 4 of slices, on top of butter. In large skillet or fry pan, heat remaining butter over medium heat. In wide shallow bowl or pan whisk together eggs and milk. Dip compote-topped slices into egg mixture (but do not submerge it) and transfer to hot skillet. Dip remaining slices butter-side up into egg mixture and place butter-side down on top of compote-topped slices. Cook on each side 2-3 minutes until golden brown.
Serve immediately with whipped cream, additional strawberries and powdered sugar, if desired.