Go Back
–+ servings

WANT TO SAVE THIS RECIPE?

Enter your email below and we will send it straight to your inbox. Plus you will get great new recipes from us every week!

Image
Print Recipe Pin Recipe
5 from 2 votes

Strawberry Rhubarb Baked French Toast

Cook Time30 minutes
Total Time30 minutes
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