French Toast: Baked Strawberry Rhubarb
Source: Found on Pinterest
New way to use your rhubarb
Ingredients
- 1 loaf French bread (about 10-12 large slices)
- 1-1/2 c. sliced fresh rhubarb
- 1 c. sliced strawberries
- 6 large eggs
- 2-1/2 c. milk
- ¾ c. white sugar
- 1 t. orange zest
- 2 Tbls. vanilla extract
- 1 t. cinnamon
- Syrup for serving (or maple syrup)
Streusel Topping
- ½ c. all-purpose unbleached white flour
- ½ c. brown sugar
- 1 t. cinnamon
- ¼ t. salt
- ½ c. cold butter, cut into pieces
Instructions
Spray a 9x13-inch baking pan with cooking spray. Cut French bread into cubes and place in pan evenly.
Combine strawberries and rhubarb together in a medium bowl. Add to bread cubes and work in with your hands.
In a large bowl, mix together eggs and milk.
In a small bowl, combine sugar and orange zest. Rub together with your fingers until fragrant. Add sugar mixture to the eggs and milk. Add in vanilla and cinnamon. Stir until combined. Pour evenly over bread. Take a spoon, or use your hand to press bread and fruit down into milk and egg mixture to coat well.
Cover the pan with saran wrap and store in the refrigerator overnight.
Streusel Topping: In a separate bowl, mix together flour, brown sugar, cinnamon and salt. Add butter pieces and cut into dry mixture using a pastry cutter or fork. Combine until the mixture resembles sand with a few pea sized chunks. Cover and store mixture in the refrigerator until ready to bake.
When ready to bake: Remove French toast pan from refrigerator and let stand about 20 minutes to get to room temperature a bit.
Preheat oven to 350 degrees. Sprinkle crumb mixture over the top and bake for 45-55 minutes or until the French toast is set and golden brown. Let stand 10 minutes before serving
Serve warm with syrup.
NOTE: Could also add an 8 oz. pkg of low-fat cream cheese (cubed) with fruit and work into bread cubes, if desired.