Strawberry Rhubarb French Toast

Breakfast-Brunch
Garzeit: 30
Portionen: 4


  1. Compote  1 pint strawberries, culled and quartered lengthwise  1 lb Rhubarb – cut in ? pieces  1 cup sugar  1 Tbsp Vanilla Extract  1 Tbsp fresh lemon juice
  2. Combine all ingredients in a medium sauce pan and bring to a boil. Reduce heat and simmer for 10 minutes Toast  1 loaf Challah bread sliced 1/1/2 thick – with a pocket cut in center
  3. Batter  4 eggs  1 qt ? & ?  ? cup sugar  1 Tbsp Vanilla Extract  2 Tbsp butter  Beat eggs well – add half and half- sugar and vanilla blend well. Stuff Challah slices with Compote and dip in batter. In large frying pan over medium heat, melt butter and cook french toast to golden brown on both sides. Serve dusted with confectioners sugar.

Black Dolphin Inn

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