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Strawberry Rhubarb Baked French Toast
Cook Time
30
minutes
mins
Total Time
30
minutes
mins
Course:
Pancakes and Waffles
Keyword:
Breakfast, cooking, food, recipe
Servings:
8
-12 servings
Author:
Barbara Schieving
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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