Description
A cozy, comforting French toast topped with sweet roasted strawberries and tender rhubarb, perfect for a vibrant brunch or slow morning breakfast.
Ingredients
Scale
- 8 slices thick brioche bread
- 4 large eggs
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 pinch salt
- 2 cups fresh strawberries, halved
- 1 cup fresh rhubarb, sliced
- 3 tablespoons granulated sugar
- 2 tablespoons butter
- Maple syrup, for serving
Instructions
- Preheat your oven to 375 degrees Fahrenheit.
- Whisk eggs, milk, vanilla, cinnamon and salt together until smooth.
- Spread strawberries and rhubarb in an oven safe dish, sprinkle with sugar and roast for 20 minutes until soft and syrupy.
- Dip brioche slices into the custard, letting each side soak briefly.
- Heat butter in a skillet over medium heat and cook each slice for 3 minutes per side until golden.
- Spoon roasted fruit over the French toast and drizzle with the fruity syrup.
- Serve warm with maple syrup.
Notes
- Use slightly stale bread for better absorption.
- Add lemon zest for a brighter flavor.
- Roast the fruit in advance for quicker mornings.
Nutrition
- Serving Size: 1 plate
- Calories: 380
- Sugar: 28g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 135mg
Keywords: french toast, roasted strawberries, rhubarb french toast, brunch recipe, breakfast