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.

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