Baked Strawberry-Rhubarb French Toast

Staff Writer
Baked Strawberry-Rhubarb French Toast
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
1676
Calories Per Serving
Deliver Ingredients

Ingredients

For the batter

  • 2 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

  • 8 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.

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.

Nutritional Facts

Total Fat
62g
95%
Sugar
139g
N/A
Saturated Fat
34g
100%
Cholesterol
417mg
100%
Protein
28g
55%
Carbs
250g
83%
Vitamin A
715µg
79%
Vitamin B12
1µg
22%
Vitamin B6
0.3mg
14.3%
Vitamin C
15mg
25%
Vitamin D
4µg
1%
Vitamin E
2mg
12%
Vitamin K
6µg
7%
Calcium
508mg
51%
Fiber
6g
23%
Folate (food)
161µg
N/A
Folate equivalent (total)
257µg
64%
Folic acid
56µg
N/A
Iron
7mg
37%
Magnesium
80mg
20%
Monounsaturated
19g
N/A
Niacin (B3)
8mg
41%
Phosphorus
464mg
66%
Polyunsaturated
4g
N/A
Potassium
797mg
23%
Riboflavin (B2)
2mg
100%
Sodium
828mg
35%
Sugars, added
125g
N/A
Thiamin (B1)
0.9mg
58.6%
Zinc
4mg
25%