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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

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