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.
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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.
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.