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Saturday, June 18, 2016

Rhubarb Baked French Toast

When we were last together, Betsy and I tried this recipe. This particular product was made with red rhubarb, but the rhubarb in my garden is green, which won't be as pretty. Of course, it will taste just as good. The original recipe is for breakfast or brunch, but we think it would be a delicious dessert bread pudding.

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Rhubarb Baked French Toast


Adapted from: The Washington Post
Serves: 8-10, but this can be halved and cooked in an 8X8 pan

For the filling:

8 oz. trimmed rhubarb stalks, thick stalks cut in half vertically, cut into 1/2 inc. slices
1/2 c  sugar
finely grated zest of 1 orange
3 T orange juice
1 T cornstarch

For the french toast:

2 teas unsalted butter, at room temperature
1/4 c sugar, divided
12 slices quality firm bread, sandwich or challah, white, or part wheat
6 large eggs
1 1/2 c whole or low fat milk
1 teas vanilla
1 teas ground cinnamon
powdered sugar, for sprinkling

The filling can be made ahead and makes preparation faster if you are serving this for breakfast. Combine the rhubarb and sugar in a saucepan over medium heat, stirring to dissolve the sugar. Add the orange zest and cook, stirring occasionally, until the rhubarb becomes soft,

In a small bowl, combine the juice and the cornstarch and stir until the cornstarch is dissolved. Add it to the mixture in the pan and cook for 1-2 minutes, until the mixture thickens, stirring constantly. Remove from burner and cool for at least 10 minutes. Store in the refrigerator if keeping it overnight.

For the French toast:

Heat the oven to 350F. Grease a 9X13 pan with the butter and arrange 6 slices of bread in an even layer on the bottom. Cut the bread to fit, if needed. Sprinkle the slices with 2 T sugar. Evenly spread the filling over the bread. Place another layer of bread on top of the rhubarb. Sprinkle with the remaining 2 T sugar.

Whisk together the eggs, milk, and vanilla in a large measuring cup or bowl. Pour it over the bread layers, pressing down gently to help the bread absorb the liquid. Let it sit for 5-15 minutes until the egg mixture has soaked in completely. Sprinkle evenly with the cinnamon and move to the hot oven.

Bake for 30-35 minutes until the top has become puffy and firm and it has begun to brown. Sprinkle with powdered  sugar and serve immediately.

Serve with strawberries, either sweetened or unsweetened.

If you choose to serve this as a dessert,  I recommend you leave the bottom layer as is but cut the bread into cubes for the top layer.





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