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    Home » Recipes » Breakfast » Pancakes and Waffles

    Strawberry Rhubarb Baked French Toast

    Published by Melissa on June 6, 2011 | Updated June 10, 2022 | 54 Comments

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    Baked French Toast is one of my favorite recipes on my blog. I make it nearly every weekend in the summer when I can buy fabulous bread and gorgeous fruits at the Farmer’s Market. It’s so easy to change up with whatever fruit is in season. But as much as I loved all the others, this Strawberry Rhubarb Baked French Toast is my new favorite. I love the sweet tart combination of strawberries and rhubarb with just a hint of orange.

    I also made one other change in the recipe. I toasted the bread for 20 minutes before soaking it in the egg mixture overnight. I decided if toasting the bread before making stuffing gives it a better texture, then toasting the French toast bread would probably do the same thing. I thought it made a huge difference. Even the bread on the bottom near the fruit juices was firmer.

    Strawberry-Rhubarb-Baked-French-Toast-3

    With this Baked French Toast recipe it is best to use a dense, chewy bread. I bought a loaf of Cinnamon Burst Bread from Great Harvest Bread Company. It’s a big round 1 ½ pound loaf studded with cinnamon chips and it makes fabulous French toast. Of course, if you aren’t lucky enough to have a Great Harvest store near you, feel free to substitute any dense, chewy bread that you love.

    Strawberry-Rhubarb

    If you haven’t cooked with rhubarb before, it’s very easy to use. You just wash it, cut it into bites size chucks and add plenty of sugar to it because it’s very tart. It pairs really nicely with strawberries because of the contrasting sweet and tart flavors.

    Give this one a try while there’s still rhubarb at the market.

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    Strawberry Rhubarb Baked French Toast

    Cook Time30 mins
    Total Time30 mins
    Course: Pancakes and Waffles
    Servings: 8 -12 servings
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    Ingredients

    • 1 loaf Cinnamon Burst Bread cubed *
    • 6 eggs
    • 1 ½ cups half and half
    • 1 ½ teaspoons vanilla
    • ½ cup agave can substitute ⅔ cup sugar
    • 1 tablespoon corn starch
    • 1 tablespoon orange zest
    • 2 cups rhubarb chopped into 1 inch pieces
    • 2 cups strawberries hulled and halved
    • ¼ cups butter melted

    Instructions

    • Preheat oven to 350º. Spread bread evenly into a jelly roll pan and toast for 20 minutes.
    • In a medium bowl mix eggs, half-and-half and vanilla. Pour egg mixture evenly over cooled toasted bread. Cover and refrigerate overnight.
    • Combine agave, cornstarch, and orange zest, fold in rhubarb and strawberries. Pour into a greased 13"x9" baking pan.
    • Place the chilled bread mixture on top of the fruit mixture. Drizzle the butter over the bread.
    • Bake at 400 degrees for 30 minutes or until golden brown. Cover with foil if the top is getting too brown.

    Notes

    *Or substitute 1 ½ pounds of your favorite dense, chewy bread

    More great Strawberry Rhubarb recipes you might like:

    Strawberry Rhubarb Crisp, Two Peas and Their Pod
    Strawberry Rhubarb Cobbler, Hooiser Homemade
    Strawberry Rhubarb Bars, The Swans
    Strawberry Rhubarb Compote, Gina’s Skinny Recipes
    Strawberry Rhubarb Preserves, Tracey’s Culinary Adventures

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    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Nicole@HeatOvenTo350

      June 07, 2011 at 9:53 am

      Wow, this looks delicious! I love everything rhubarb lately so I know I’m going to be craving this baked french toast until I try it.

      Reply
    2. Rocky Mountain Woman

      June 07, 2011 at 9:07 am

      So there is a Great Harvest bread store about a block from office and I’ve never tried baked french toast and I have guests this weekend!

      score!!!

      Reply
    3. Emily

      June 07, 2011 at 9:00 am

      Yum, yum, yum. I will be trying this! I love Paula Deen’s Baked French Toast recipe too!

      Reply
    4. Faith

      June 07, 2011 at 5:45 am

      Love the strawberry/rhubarb combo and I bet it’s fantastic in French toast!

      Reply
    5. kristy

      June 07, 2011 at 5:41 am

      I wish I can find some rhubarb here too. Yours look really delish. Slurp…. Thanks for sharing. Hope you’re having a wonderful day.
      Blessings, Kristy

      Reply
    6. Lora

      June 07, 2011 at 1:14 am

      Wow what a unique twist on French toast and a great use of rhubarb as well.

      Reply
    7. Rosa

      June 07, 2011 at 12:28 am

      oh, what a gorgeous treat! A divine combination. To die for.

      cheers,

      Rosa

      Reply
    8. Betty @ scrambled henfruit

      June 06, 2011 at 9:25 pm

      Oh yum! This looks like the perfect breakfast for company! I’m saving this to make when my kids come, hopefully this summer. I love rhubarb and strawberries together- maybe I could freeze some to make sure I have it then! 🙂

      Reply
    9. Liz@HoosierHomemade

      June 06, 2011 at 8:18 pm

      Looks yummy! Thanks for the mention Barbara!
      ~Liz

      Reply
    10. Jenni

      June 06, 2011 at 8:12 pm

      Oooh delicious!!! I loVe the combination of strawberry and rhubarb!!

      Reply
    11. Krista @ Meet The Swans

      June 06, 2011 at 8:10 pm

      It looks delicious! A neighbor just offered me some of rhubarb a few days ago, I’ll be heading over there to get some so I can try this out. I love strawberry and rhubarb together. Thank you so much for the link as well!

      Reply
    12. Abby

      June 06, 2011 at 7:53 pm

      This sounds so good! And I DO have a Great Harvest Bread near me 🙂 Plus I just found out that this huge plant in the corner of my garden is a rhubarb! Yes, I need to make this as soon as the rhubarb is ripe (just not sure when that is 😉

      Reply
      • Barbara

        June 06, 2011 at 8:59 pm

        Lucky you! I don’t have a rhubarb plant, but it’s my understanding that on an established plant you can pull up stocks as soon as they’re the size of celery.

        Reply
    13. Nisrine M..

      June 06, 2011 at 7:18 pm

      Quite delightful. Pretty presentation as well as ingredients!!

      Reply
    14. Reeni

      June 06, 2011 at 6:55 pm

      What a lovely breakfast treat Barbara! And what a good idea to toast the bread first!

      Reply
    15. Janine

      June 06, 2011 at 6:29 pm

      Like I said on Twitter, this looks divine – am definitely trying this out soon! Any suggestions for a substitute for strawberries though? They are out of season here and are getting quite expensive :/

      Reply
      • Barbara

        June 06, 2011 at 7:15 pm

        I would think you could substitute any type of berry. Or even just use all rhubarb, but you may have to increase the sugar if you only use rhubarb. Please let me know how you like it. Thanks!

        Reply
    16. Lorraine @ Not Quite Nigella

      June 06, 2011 at 6:12 pm

      Mum that looks divine! And it reminds me of baked pancakes which I’ve done. Clearly we’re on the same wavelength! 😉 xxx

      Reply
    17. Paula

      June 06, 2011 at 6:03 pm

      What a lovely fruity breakfast frittata!

      Reply
    18. Lyndsey ~The Tiny Skillet~

      June 06, 2011 at 6:03 pm

      I sure miss rhubarb, this looks amazing Barbara! I love the golden crisp top. I would like to sink my teeth into that!

      Reply
    19. Kathleen

      June 06, 2011 at 5:42 pm

      Oh my! I love french toast. Can’t wait to try this!!!

      Reply
    20. Maris (In Good Taste)

      June 06, 2011 at 4:56 pm

      This looks like a gourmet brunch dish! Next special occasion I am making this!

      Reply
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