Strawberry-Rhubarb Stuffed French Toast
Strawberry-Rhubarb Stuffed French Toast is an American breakfast. One serving contains 244 calories, 8g of protein, and 11g of fat. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of thick challah bread, butter, vanilla yogurt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes about 50 minutes. If you like this recipe, you might also like recipes such as Strawberry Rhubarb Baked French Toast, Strawberry Rhubarb Baked French Toast, and Baked French Toast with Strawberry-Rhubarb Sauce.
Instructions
Combine the strawberries, rhubarb, 1/3 cup sugar, the vanilla and cloves in a medium saucepan over medium-high heat; cook, stirring occasionally, until broken down and thickened, 20 to 25 minutes.
Remove from the heat and let cool to room temperature. (You can make the compote up to 2 days ahead; cover and refrigerate.)
Cut a 3-inch-wide slit into one side of each bread slice, cutting about three-quarters of the way through to make a pocket. Fill with the compote, reserving about 1/4 cup for topping.
Whisk the eggs, milk and the remaining 2 tablespoons sugar in a large baking dish.
Add the stuffed bread and soak, about 5 minutes per side.
Melt the butter in a large nonstick skillet over medium heat.
Add the stuffed bread and cook until golden brown and cooked through, 5 to 6 minutes per side, adjusting the heat if necessary. Top with the reserved compote and yogurt.
Photograph by Andrew Purcell