Strawberry-Rhubarb Stuffed French Toast (Food Network Kitchens) |
|
 |
Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
Ingredients:
2 cups strawberries, hulled and chopped |
4 small rhubarb stalks, chopped |
1/3 cup plus 2 tablespoons sugar |
1 teaspoon vanilla extract |
pinch of ground cloves |
4 1 1/2 -inch-thick slices challah bread |
3 large eggs |
3/4 cup whole milk |
2 tablespoons unsalted butter |
vanilla yogurt, for topping |
Directions:
1. Make the compote: 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.)
2. 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.
3. 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.
4. 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.
5. Photograph by Andrew Purcell
|
|