French toast with roasted strawberries and rhubarb

Some mornings deserve more than cereal and coffee. They deserve warmth, comfort, and the kind of breakfast that feels like a quiet celebration. That’s where this French toast with roasted strawberries and rhubarb comes in—a golden, crisp-on-the-outside, soft-on-the-inside stack, topped with juicy, jammy fruit and a drizzle of maple magic.

Behind the Recipe

The idea for this dish was born on a lazy spring Sunday. I had rhubarb from the farmer’s market and strawberries that were just a little too soft to eat fresh. Roasting them together turned into the perfect sweet-tart topping. Pair it with thick slices of custardy French toast, and suddenly breakfast becomes something special.

Why You’ll Love This

• Seasonal & Bright: Roasted strawberries and rhubarb bring juicy, vibrant flavor.
• Comforting Classic: But with a twist that feels elevated.
• Perfect Texture: Toasty edges and pillowy centers.
• Easy to Make: Minimal steps with a big payoff.
• Crowd-Pleaser: A brunch favorite everyone will rave about.

Chef’s Pro Tips for Perfect Results

• Use thick-cut bread like brioche or challah for richness and structure.
• Let the bread soak, but not too long—20 seconds per side is plenty.
• Roast fruit until soft but not mushy, with a little caramelization.
• Use parchment to avoid sticking during roasting.
• Add a pinch of salt to the batter to balance sweetness.

Kitchen Tools You’ll Need

• Mixing bowls (one for batter, one for fruit)
• Whisk or fork for the custard
• Baking sheet for roasting
• Nonstick or cast iron skillet
• Spatula for flipping

Ingredients in French Toast with Roasted Strawberries and Rhubarb

Let’s break down the stars of this dreamy breakfast:

For the roasted fruit:

• 1 ½ cups strawberries, hulled and halved
• 1 ½ cups rhubarb, sliced into 1-inch pieces
• 2 tablespoons maple syrup (or honey)
• ½ teaspoon vanilla extract
• Optional: pinch of cinnamon

For the French toast:

• 4–6 slices thick bread (brioche, challah, or sourdough)
• 2 large eggs
• ¾ cup plant-based milk (almond, oat, etc.)
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• ¼ teaspoon ground cinnamon
• Pinch of salt
• Vegan butter or oil, for cooking

Optional toppings:

• Powdered sugar
• Coconut whipped cream
• More maple syrup
• Fresh mint leaves

Ingredient Substitutions

• Strawberries & Rhubarb: Try blueberries or peaches when in season.
• Bread: Use gluten-free bread if needed.
• Maple syrup: Swap for agave or brown rice syrup.
• Milk: Any plant-based or dairy milk works.

Instructions: Here Are the Steps You’re Going to Follow

Step 1: Roast the Fruit

Preheat oven to 375°F (190°C).
On a parchment-lined baking sheet, toss strawberries and rhubarb with maple syrup, vanilla, and cinnamon (if using).
Spread in a single layer and roast for 20–25 minutes, until softened and lightly jammy.

Step 2: Make the Custard

In a bowl, whisk together eggs, milk, maple syrup, vanilla, cinnamon, and a pinch of salt.

Step 3: Soak the Bread

Dip each slice into the custard, letting it absorb for 15–20 seconds per side.

Step 4: Cook the Toast

Heat a nonstick skillet or griddle over medium heat and add a little vegan butter or oil.
Cook soaked bread slices for 3–4 minutes per side, until golden and slightly crisp.

Step 5: Assemble

Stack the French toast on plates, spoon roasted fruit on top, and drizzle with more maple syrup. Add a dusting of powdered sugar or whipped topping if you like.

Texture & Flavor Secrets

You get the crispy edges of toast paired with soft centers soaked in vanilla custard. The roasted fruit adds juicy sweetness with just the right amount of tartness from the rhubarb. The contrast is what makes each bite addictive.

Cooking Tips & Tricks

• Let the roasted fruit cool slightly before topping to keep toast crisp.
• For extra flavor, add a splash of orange juice to the roasting pan.
• Use day-old bread—it soaks better and won’t fall apart.
• Add a dash of cardamom to the batter for a subtle floral twist.

What to Avoid

• Don’t soak bread too long—it will get soggy and hard to flip.
• Avoid overcrowding the pan—cook in batches if needed.
• Don’t skip the pinch of salt—it really makes the flavors pop.

Nutrition Info (Per Serving)

• Calories: ~320
• Protein: 8g
• Carbs: 40g
• Fat: 14g
• Fiber: 3g
  (Estimates vary depending on bread and toppings)

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: ~35 minutes

Make-Ahead & Storage

You can roast the fruit ahead and store it in the fridge for up to 3 days.
French toast is best fresh but leftovers can be refrigerated and reheated in a skillet or toaster oven.

How to Serve

This dish is lovely served warm with:

• A drizzle of maple syrup
• A spoonful of coconut whipped cream
• Toasted almonds or granola for crunch
• A hot cup of coffee or citrusy tea

Creative Leftover Ideas

• Chop up leftover French toast for a breakfast parfait with yogurt and fruit.
• Use extra roasted fruit over oatmeal or chia pudding.
• Make a breakfast sandwich with a layer of almond butter and roasted fruit between two toast slices.

Variations to Try

• Lemon Zest in Custard: Brightens the flavor.
• Stuffed French Toast: Add vegan cream cheese between slices.
• Savory Twist: Use roasted cherry tomatoes and herbs instead.
• Rhubarb Compote: Cook fruit down into a jammy sauce instead of roasting.

FAQs

Q: Can I use frozen fruit?
Yes, just thaw and drain well before roasting.

Q: Is this vegan?
Use flax eggs or vegan egg replacer and plant milk—it works beautifully.

Q: Can I make this gluten-free?
Absolutely. Just use your favorite GF bread.

Q: How do I keep it warm for guests?
Place cooked slices in a 200°F oven while you prep the rest.

Q: What if I don’t like rhubarb?
Swap for extra berries or stone fruit like peaches.

Conclusion

French toast is already a treat—but top it with soft, syrupy roasted strawberries and rhubarb, and it becomes something entirely more memorable. It’s a breakfast worth slowing down for, meant to be shared or savored solo with a cozy mug in hand.

So go ahead—slice, soak, sizzle, and spoon. You’re going to love it.

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