French toast with strawberry-rhubarb filling
Votes: 3
Time: 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 371, total fat 14 G., saturated fats 6 G., proteins 11 G., carbohydrates 52 G., fiber 3 G., cholesterol 180 mg, sodium 228 mg, sugar 30 G.
Calories 371, total fat 14 G., saturated fats 6 G., proteins 11 G., carbohydrates 52 G., fiber 3 G., cholesterol 180 mg, sodium 228 mg, sugar 30 G.
French toast is perfect for a late Sunday breakfast, and this rhubarb-strawberry French toast is a true spring treat! To make it, you'll need thick slices of bread. Cut deep pockets in the sides, fill with the filling, soak the bread in egg wash, and toast. Serve with vanilla yogurt.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups hulled and chopped strawberries
- 4 small stalks rhubarb, chopped
- 1/3 cup + 2 tablespoons sugar
- 1 tsp vanilla extract
- A pinch of ground cloves
- 4 slices challah, 4 cm thick.
- 3 large eggs
- 3/4 cup whole milk
- 2 tablespoons unsalted butter
- Vanilla yogurt, for serving
We recommend
Cooking the dish according to the recipe:
- Compote:
Combine strawberries, rhubarb, 1/3 cup sugar, vanilla extract, and cloves in a medium saucepan and heat over medium heat. Cook, stirring occasionally, until the juices thicken and thicken, 20-25 minutes. Remove from heat and let cool to room temperature. You can make the compote up to 2 days ahead; cover and refrigerate. - Make a slit in one side of each slice of bread, 3 inches wide and about three-quarters the depth of the slice, to create a pocket. Fill with filling, reserving about 1/4 cup for serving.
- In a large baking dish, whisk together the eggs, milk, and remaining 2 tablespoons sugar. Place the filled bread in the eggs and soak for about 5 minutes on each side.
- In a large nonstick skillet, melt the butter over medium heat. Add the soaked bread and fry until golden brown, 5-6 minutes per side, adjusting the heat as needed. Serve with compote and vanilla yogurt.
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