Romeo Inn
295 Idaho Street
Ashland, Oregon, 97520, United States

When it comes to breakfast, we enjoy using the fruits of the season.  I admit when I made this strawberry rhubarb french toast recipe, I wondered if our guests would enjoy rhubarb as much as Don and I do.  The answer is....yes!  This recipe is a guest favorite this season.  For those of you who can't make a trip to our bed and breakfast in Ashland this season, I thought I would share the recipe so you can make it at home.  Rhubarb season is short so buy it now.  The sauce freezes beautifully.

Strawberry Rhubarb French Toast

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

8 one inch thick slices of challah bread

3 large eggs

3/4 cup heavy cream

2 tablespoons unsalted butter

vanilla yogurt for topping

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.  You can make the compote up to 2 days ahead; cover and refrigerate. 

Whisk the eggs, milk and the remaining 2 tablespoons sugar in a large baking dish. Add the challah bread and soak, about 5 minutes each side.

Melt the butter in a large skillet over medium heat.  (You can also use a pancake griddle.)  Add the bread and cook until golden brown and cooked through, about 5 minutes per side.  Top with the compote and drizzle with yogurt.  Serves 4.


Recipe adapted from the Food Network Magazine April 2013.

  • Strawberry rhubarb stuffed french toast