Imagine waking up to a breakfast so decadent, so irresistibly delicious, that it transforms your ordinary morning into a culinary celebration. Our Strawberry Rhubarb Baked French Toast is not just a recipe; it's a morning masterpiece that combines the sweet juiciness of strawberries, the tangy punch of rhubarb, and the rich, custardy embrace of perfectly soaked brioche. This make-ahead marvel will have your family rushing to the breakfast table, eager to dive into a dish that's part dessert, part breakfast, and entirely unforgettable.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 loaf of brioche or challah bread
- 2 cups strawberries, sliced
- 2 cups rhubarb, chopped
- 4 large eggs
- 2 cups milk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Powdered sugar for serving
Instructions
- Prepare the baking dish by generously buttering a 9x13 inch baking pan to prevent sticking.
- Cut the brioche or challah bread into 1-inch thick slices. Arrange the bread slices in a single layer across the bottom of the prepared baking dish, slightly overlapping to ensure full coverage.
- In a large mixing bowl, combine sliced strawberries and chopped rhubarb. Gently mix the fruits and spread them evenly over the bread layer.
- In another bowl, whisk together eggs, milk, granulated sugar, vanilla extract, ground cinnamon, and salt until the mixture is smooth and well combined.
- Slowly pour the egg mixture over the bread and fruit, ensuring that all bread slices are thoroughly saturated. Press down gently with a spatula to help the bread absorb the liquid.
- Cover the baking dish with aluminum foil and refrigerate for at least 2 hours or overnight to allow the bread to fully absorb the custard mixture.
- Preheat the oven to 350°F (175°C) about 30 minutes before you plan to bake.
- Remove the baking dish from the refrigerator and let it sit at room temperature for 15 minutes before baking.
- Bake the French toast covered with foil for 30 minutes, then remove the foil and continue baking for an additional 15 minutes until the top is golden brown and the custard is set.
- Remove from the oven and let the French toast rest for 10 minutes before serving.
- Dust generously with powdered sugar and serve warm, optionally with maple syrup or additional fresh strawberries on the side.
Tips
- Bread Selection: Choose a high-quality brioche or challah for the best texture. Day-old bread works wonderfully as it absorbs the custard more effectively.
- Maceration Magic: Let the strawberries and rhubarb sit with a sprinkle of sugar for 15 minutes before adding to the dish to release their natural juices and intensify flavor.
- Overnight Prep: The longer the bread soaks in the custard (up to overnight), the more luxurious and custardy your French toast will become.
- Even Distribution: When pouring the custard, ensure every bread slice is thoroughly saturated by gently pressing down with a spatula.
- Golden Brown Perfection: Watch the top carefully during the uncovered baking phase to achieve that beautiful golden-brown color without burning.
- Serving Suggestions: Dust generously with powdered sugar, and consider serving with a dollop of whipped cream or a drizzle of maple syrup for extra indulgence.
- Storage Tip: This dish reheats beautifully. Store leftovers in the refrigerator and warm in the oven for a quick and delicious breakfast the next day.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 48g
Protein: 12g
Fat: 16g
Saturated Fat: 8g
Cholesterol: 160mg
