If you’re searching for a breakfast that feels like a sweet hug on a plate, look no further than this Strawberry Rhubarb Stuffed French Toast! Imagine sinking your teeth into golden, crispy bread filled with a luscious, tangy-sweet strawberry-rhubarb compote that’s bursting with flavor. Perfect for brunch gatherings or a cozy weekend treat, this delightful recipe combines the best of American cuisine with a touch of nostalgia. Get ready to impress your family and friends with a dish that’s as beautiful as it is delicious—keep reading to discover how to make this irresistible breakfast masterpiece!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 8 slices of bread
- 1 cup strawberries, sliced
- 1 cup rhubarb, diced
- 1/4 cup sugar
- 4 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- Butter for cooking
- Powdered sugar for serving
Instructions
- In a medium saucepan, combine sliced strawberries, diced rhubarb, and sugar. Cook over medium heat for 10-12 minutes, stirring occasionally, until the fruit breaks down and creates a thick compote. Remove from heat and let cool slightly.
- In a large shallow bowl, whisk together eggs, milk, and vanilla extract until well combined and smooth.
- Take 4 slices of bread and spread the cooled strawberry-rhubarb compote evenly across each slice, leaving a small border around the edges.
- Top each compote-covered slice with the remaining 4 bread slices to create 4 stuffed sandwiches.
- Dip each stuffed sandwich into the egg mixture, allowing both sides to become thoroughly coated and absorb the liquid.
- Heat butter in a large skillet or griddle over medium heat until it becomes foamy and golden.
- Cook each stuffed French toast for 3-4 minutes per side, or until golden brown and crispy on the exterior.
- Transfer cooked French toast to serving plates and dust generously with powdered sugar.
- Serve immediately while warm, optionally with additional compote or maple syrup on the side.
Tips
- Choose the Right Bread: For the best texture, opt for thick-sliced bread like brioche or challah. These types absorb the egg mixture beautifully and create a rich, custardy interior.
- Make the Compote Ahead: You can prepare the strawberry-rhubarb compote in advance and store it in the refrigerator. This not only saves time but also allows the flavors to meld even more.
- Don’t Rush the Cooking: Cook the French toast over medium heat to ensure that the outside gets crispy while the inside cooks through. If the heat is too high, the bread may burn before the filling is heated.
- Customize Your Toppings: While powdered sugar is a classic choice, feel free to get creative! Serve with whipped cream, a drizzle of maple syrup, or even a scoop of vanilla ice cream for an indulgent twist.
- Experiment with Fruit: If you can’t find rhubarb or want to mix things up, try using other fruits like blueberries or peaches. Just remember to adjust the sugar based on the fruit's sweetness.
Nutrition Facts
Calories: 390kcal
Carbohydrates: 67g
Protein: 15g
Fat: 21g
Saturated Fat: 9g
Cholesterol: 227mg
