Strawberry Rhubarb Stuffed French Toast
By GreenPan
Images
Serves
4 servings
Ingredients
For the strawberry rhubarb compote:
1 1/2 cups strawberries, hulled quartered
6 medium rhubarb stalks, cut into 1/4” slices
1/3 cup granulated sugar
3 tablespoons honey
2 teaspoons freshly squeezed lemon juice
1 teaspoon finely chopped fresh thyme
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground nutmeg
For the French toast:
3 large eggs
3/4 cup whole milk
1 tablespoon granulated sugar
4 slices challah bread, cut 1 1/2 inches thick
1 tablespoon unsalted butter, plus more as needed
Confectioners’ sugar, for serving
1 1/2 cups strawberries, hulled quartered
6 medium rhubarb stalks, cut into 1/4” slices
1/3 cup granulated sugar
3 tablespoons honey
2 teaspoons freshly squeezed lemon juice
1 teaspoon finely chopped fresh thyme
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground nutmeg
For the French toast:
3 large eggs
3/4 cup whole milk
1 tablespoon granulated sugar
4 slices challah bread, cut 1 1/2 inches thick
1 tablespoon unsalted butter, plus more as needed
Confectioners’ sugar, for serving
Procedure
Tips
The compote is delicious on toast or even over ice cream, so save any leftovers in an airtight container in the refrigerator for up to 3 days!
The dusting of confectioners’ sugar is delicious, but for an extra layer of indulgence try drizzling with warm maple syrup or even a dallop of sweetened vanilla yogurt!
In a large GreenPan saucepan, stir to combine all the ingredients for the compote and place on the stovetop over medium heat. Cook, stirring occasionally, for 15 to 20 minutes or until the strawberries and rhubarb have fully broken down and the compote has thickened. Taste and adjust as desired with honey, lemon and salt. Set the compote aside and allow it to cool to room temperature.
In a medium mixing bowl whisk to combine the eggs, milk and sugar, ensuring there are no streaks of egg whites or yolks remaining. Transfer the custard to a rectangular baking dish.
Using a paring knife, cut a 2- to 3-inch-wide slot into the bottom of each slice of challah, about three quarters of the way into the bread, making a deep pocket. Fill each slice of bread with a few spoons of compote, just until it begins running out. Place the slices in the custard and soak them for 4 to 5 minutes per side.
Place a large GreenPan frypan on the stovetop over medium heat and add in the butter. Once the butter is melted and slightly bubbling add the bread slices. Cook for 4 to 5 minutes or until nicely golden brown, adjusting the heat up or down as needed. Flip and repeat on the other side. Transfer to a serving plate, top with a bit more of the compote and a dusting of confectioners’ sugar and serve warm immediately.
The compote is delicious on toast or even over ice cream, so save any leftovers in an airtight container in the refrigerator for up to 3 days!
The dusting of confectioners’ sugar is delicious, but for an extra layer of indulgence try drizzling with warm maple syrup or even a dallop of sweetened vanilla yogurt!
In a large GreenPan saucepan, stir to combine all the ingredients for the compote and place on the stovetop over medium heat. Cook, stirring occasionally, for 15 to 20 minutes or until the strawberries and rhubarb have fully broken down and the compote has thickened. Taste and adjust as desired with honey, lemon and salt. Set the compote aside and allow it to cool to room temperature.
In a medium mixing bowl whisk to combine the eggs, milk and sugar, ensuring there are no streaks of egg whites or yolks remaining. Transfer the custard to a rectangular baking dish.
Using a paring knife, cut a 2- to 3-inch-wide slot into the bottom of each slice of challah, about three quarters of the way into the bread, making a deep pocket. Fill each slice of bread with a few spoons of compote, just until it begins running out. Place the slices in the custard and soak them for 4 to 5 minutes per side.
Place a large GreenPan frypan on the stovetop over medium heat and add in the butter. Once the butter is melted and slightly bubbling add the bread slices. Cook for 4 to 5 minutes or until nicely golden brown, adjusting the heat up or down as needed. Flip and repeat on the other side. Transfer to a serving plate, top with a bit more of the compote and a dusting of confectioners’ sugar and serve warm immediately.
Strawberry Rhubarb Stuffed French Toast
By GreenPan
Serves
4 servings
Ingredients
For the strawberry rhubarb compote:
1 1/2 cups strawberries, hulled quartered
6 medium rhubarb stalks, cut into 1/4” slices
1/3 cup granulated sugar
3 tablespoons honey
2 teaspoons freshly squeezed lemon juice
1 teaspoon finely chopped fresh thyme
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground nutmeg
For the French toast:
3 large eggs
3/4 cup whole milk
1 tablespoon granulated sugar
4 slices challah bread, cut 1 1/2 inches thick
1 tablespoon unsalted butter, plus more as needed
Confectioners’ sugar, for serving
1 1/2 cups strawberries, hulled quartered
6 medium rhubarb stalks, cut into 1/4” slices
1/3 cup granulated sugar
3 tablespoons honey
2 teaspoons freshly squeezed lemon juice
1 teaspoon finely chopped fresh thyme
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground nutmeg
For the French toast:
3 large eggs
3/4 cup whole milk
1 tablespoon granulated sugar
4 slices challah bread, cut 1 1/2 inches thick
1 tablespoon unsalted butter, plus more as needed
Confectioners’ sugar, for serving
Procedure
Tips
The compote is delicious on toast or even over ice cream, so save any leftovers in an airtight container in the refrigerator for up to 3 days!
The dusting of confectioners’ sugar is delicious, but for an extra layer of indulgence try drizzling with warm maple syrup or even a dallop of sweetened vanilla yogurt!
In a large GreenPan saucepan, stir to combine all the ingredients for the compote and place on the stovetop over medium heat. Cook, stirring occasionally, for 15 to 20 minutes or until the strawberries and rhubarb have fully broken down and the compote has thickened. Taste and adjust as desired with honey, lemon and salt. Set the compote aside and allow it to cool to room temperature.
In a medium mixing bowl whisk to combine the eggs, milk and sugar, ensuring there are no streaks of egg whites or yolks remaining. Transfer the custard to a rectangular baking dish.
Using a paring knife, cut a 2- to 3-inch-wide slot into the bottom of each slice of challah, about three quarters of the way into the bread, making a deep pocket. Fill each slice of bread with a few spoons of compote, just until it begins running out. Place the slices in the custard and soak them for 4 to 5 minutes per side.
Place a large GreenPan frypan on the stovetop over medium heat and add in the butter. Once the butter is melted and slightly bubbling add the bread slices. Cook for 4 to 5 minutes or until nicely golden brown, adjusting the heat up or down as needed. Flip and repeat on the other side. Transfer to a serving plate, top with a bit more of the compote and a dusting of confectioners’ sugar and serve warm immediately.
The compote is delicious on toast or even over ice cream, so save any leftovers in an airtight container in the refrigerator for up to 3 days!
The dusting of confectioners’ sugar is delicious, but for an extra layer of indulgence try drizzling with warm maple syrup or even a dallop of sweetened vanilla yogurt!
In a large GreenPan saucepan, stir to combine all the ingredients for the compote and place on the stovetop over medium heat. Cook, stirring occasionally, for 15 to 20 minutes or until the strawberries and rhubarb have fully broken down and the compote has thickened. Taste and adjust as desired with honey, lemon and salt. Set the compote aside and allow it to cool to room temperature.
In a medium mixing bowl whisk to combine the eggs, milk and sugar, ensuring there are no streaks of egg whites or yolks remaining. Transfer the custard to a rectangular baking dish.
Using a paring knife, cut a 2- to 3-inch-wide slot into the bottom of each slice of challah, about three quarters of the way into the bread, making a deep pocket. Fill each slice of bread with a few spoons of compote, just until it begins running out. Place the slices in the custard and soak them for 4 to 5 minutes per side.
Place a large GreenPan frypan on the stovetop over medium heat and add in the butter. Once the butter is melted and slightly bubbling add the bread slices. Cook for 4 to 5 minutes or until nicely golden brown, adjusting the heat up or down as needed. Flip and repeat on the other side. Transfer to a serving plate, top with a bit more of the compote and a dusting of confectioners’ sugar and serve warm immediately.