Saturday mornings call for this: a sweet-tart strawberry-rhubarb compote tucked between two slices of bread, dipped in an egg-and-milk mixture, and fried until golden. Finished with whipped cream and fresh strawberries, it’s French toast elevated to something unforgettable.
I keep coming back to strawberries and rhubarb — I can’t seem to get enough.
If I had to choose, I might consider marrying this compote. Or at least inviting it to move in. It’s strawberries and rhubarb at their simplest and best.
And stuffed into French toast? Pure bliss.
For years I wasn’t a big fan of French toast, but stuffing it changed everything for me.
With stuffed French toast you get the topping on the inside and the outside — twice the flavor and twice the fun.
Want a tip to prevent the center from getting soggy? Spread a thin layer of butter on the inside of both slices of bread before adding the compote. The butter creates a barrier that keeps the filling from soaking into the bread. My mom used to do this to keep my PB&J sandwiches fresh in my lunchbox, and it works beautifully here.
Thanks, Mom!
The strawberry-rhubarb filling makes this dish ideal for spring and summer mornings — a perfect choice for weekend brunch.
Strawberry-Rhubarb French Toast
Ingredients
For the strawberry-rhubarb compote:
- 2 cups strawberries , hulled and sliced
- 2 cups rhubarb , chopped
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
For the French toast:
- 8 slices of challah or French bread
- 4 tablespoons butter , divided
- Strawberry-rhubarb compote
- 3 large eggs
- ¾ cup whole milk
- Whipped cream , for serving
Instructions
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In a large saucepan, combine strawberries, rhubarb, sugar, and vanilla. Cook over medium heat, stirring often, until the mixture thickens and reduces, about 12–15 minutes.
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Spread 2 tablespoons of butter onto four slices of bread. Spoon the warm compote over the buttered slices.
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Heat the remaining butter in a large skillet over medium heat.
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Whisk eggs and milk in a wide, shallow bowl. Dip each compote-topped slice briefly into the egg mixture (don’t submerge), then place in the hot skillet. Dip the remaining slices, butter-side up, into the egg mixture and place them butter-side down on top of the compote-topped slices to form sandwiches. Cook 2–3 minutes per side, until golden brown.
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Serve immediately with whipped cream, extra strawberries, and a dusting of powdered sugar if you like.
Disclosure: This post is sponsored by Go Bold With Butter. All opinions are my own. Thank you for supporting partnerships with brands I believe in, which help bring new and exciting content.