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.