Baked Strawberry-Rhubarb French Toast

Baked Strawberry-Rhubarb French Toast
Staff Writer
Baked Strawberry-Rhubarb French Toast

Heath Robbins

Baked Strawberry-Rhubarb French Toast

What a classical combination: strawberries and rhubarb. With its tart, cranberry-like flavor, rhubarb pairs well with strawberry in jams, jellies, and pies. Here, strawberry-rhubarb jam is incorporated into an easy-to-make (and bake) breakfast casserole.

See all French toast recipes.

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2
Servings
255
Calories Per Serving
Deliver Ingredients

Ingredients

For the batter

  • eggs
  • 1/2  Teaspoon  cinnamon
  • 1/8  Teaspoon  nutmeg
  • 1/2  pint milk
  • 1  Tablespoon  vanilla extract
  • 1/2  Cup  heavy cream

For the French toast

  • slices challah bread
  • 1  Cup  strawberry-rhubarb jam
  • 1/2  Cup  heavy cream
  • 1/2  Cup  maple syrup

Directions

For the batter

Mix the eggs, cinnamon, and nutmeg together in a large bowl, then whisk in the milk, vanilla extract, and heavy cream until incorporated. Set aside.

For the French toast

Spread the jam on the bread and arrange shingle-style in an ovenproof casserole dish. Pour the French toast batter over the top and gently move the bread so the batter surrounds it. Refrigerate the mix overnight.

The next day, preheat the oven to 350 degrees.

Cover the French toast casserole with a lid and bake to an internal temperature of 165 degrees, about 30 minutes. In a medium-sized bowl, whip the heavy cream with a whisk or an electric mixer with the whisk attachment on medium speed until soft peaks form (it should curl over to form a soft hook when the whisk is held upright). Remove the casserole lid and return to the oven to brown lightly, about 15 minutes. Remove from the oven and serve with the whipped cream and maple syrup.

Nutritional Facts

Total Fat
10g
14%
Sugar
32g
36%
Saturated Fat
5g
21%
Cholesterol
30mg
10%
Carbohydrate, by difference
36g
28%
Protein
2g
4%
Vitamin A, RAE
91µg
13%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
102mg
10%
Choline, total
9mg
2%
Fluoride, F
2µg
0%
Folate, total
2µg
1%
Magnesium, Mg
16mg
5%
Manganese, Mn
1mg
56%
Phosphorus, P
50mg
7%
Riboflavin
1mg
91%
Selenium, Se
2µg
4%
Sodium, Na
45mg
3%
Vitamin D (D2 + D3)
1µg
7%
Water
58g
2%
Zinc, Zn
1mg
13%

Strawberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Strawberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.