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Baked Strawberry-Rhubarb French Toast

Baked Strawberry-Rhubarb French Toast


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Spread the jam on the bread and arrange shingle-style in an ovenproof casserole dish. Pour the French toast batter over the top and gently move the bread so the batter surrounds it. Refrigerate the mix overnight.

The next day, preheat the oven to 350 degrees.

Cover the French toast casserole with a lid and bake to an internal temperature of 165 degrees, about 30 minutes. In a medium-sized bowl, whip the heavy cream with a whisk or an electric mixer with the whisk attachment on medium speed until soft peaks form (it should curl over to form a soft hook when the whisk is held upright). Remove the casserole lid and return to the oven to brown lightly, about 15 minutes. Remove from the oven and serve with the whipped cream and maple syrup.


Recipe Summary

  • cooking spray
  • 1 loaf day-old Italian bread
  • 2 cups fresh strawberries, sliced
  • 8 large eggs
  • 2 cups milk
  • ½ cup heavy cream
  • 2 tablespoons white sugar
  • ½ teaspoon fresh lemon zest (Optional)
  • ¼ teaspoon almond extract
  • ⅛ teaspoon salt

Preheat the oven to 375 degrees F (190 degrees C). Grease or spray a 9x13-inch baking dish with cooking spray.

Slice the bread into 16 slices using a sharp knife. Save the ends to use in another dish, or discard. Arrange the bread slices in the prepared baking pan. Tuck strawberry slices between and around the bread.

Whisk eggs, milk, cream, sugar, lemon zest, almond extract, and salt together until well combined.

Pour the egg mixture over the bread slices. Press down on the top of the bread to help the egg absorb it's okay if a little is in the bottom of the pan. Let stand for 15 to 20 minutes.

Bake in the center of the preheated oven until the bread is firm when gently pressed and the top is crispy and golden, 45 to 55 minutes.


Vegan Strawberry Rhubarb French Toast Bake

For the casserole:
2 cups unsweetened almond milk, divided
2 Tbsp ground flax seeds
2 Tbsp nutritional yeast
1/4 cup maple syrup
2 tsp vanilla extract
1 tsp cinnamon
Pinch of salt
10-12 slices bakery bread (about 18 oz)
1 cup sliced strawberries, plus additional for garnish

For the crumble:
1/2 cup flour
1/2 cup rolled, old fashioned oats
1/4 cup sugar
3 Tbsp Earth Balance spread

For the compote:
3 1/2 cups 1/4-inch pieces fresh rhubarb (about 1 1/4 pounds)
2/3 cup sugar
Juice from 1 to 2 lemons (about 2 Tbsp)
1/4 tsp vanilla extract

In a large bowl, whisk together 1 1/2 cups of the almond milk, along with the ground flax seeds, nutritional yeast, maple syrup, vanilla, cinnamon, and salt, until well combined.
Spray a 9吉-inch casserole dish with non-stick spray. Dip each slice of bread into the milk mixture so that both sides are coated, then place the slices into the casserole dish, overlapping them so that they fit into the dish. If there’s remaining milk mixture, pour it evenly over the bread slices. Sprinkle the sliced strawberries evenly over the bread. Cover and refrigerate for at least 6 hours to overnight.
The next day, preheat your oven to 350 degrees.
Pour the remaining 1/2 cup of almond milk over the casserole, to give it extra moisture.
In a small bowl, stir together the flour, oats and sugar. Add in the Earth balance and mix with your hands until crumbly.
Sprinkle the crumbs evenly over the casserole and bake until the casserole begins to bubble up, about 50 minutes to 1 hour. Once cooked, broil the casserole on high for 2-3 minutes until the crumble is lightly golden brown and crunchy. Watch it closely because the crumbs can burn very quickly.

Either the night before, or while the casserole cooks, combine all of the ingredients for the rhubarb sauce in a medium saucepan. Stir over medium heat until sugar dissolves. Reduce heat to medium-low, cover, and simmer about 10-12 minutes, stirring occasionally, until sauce reduces and thickens slightly. Taste, and add more sugar if desired. (I like to leave mine pretty tart, and then sweeten the final dish with maple syrup if necessary.)

Serve french toast slices with warm rhubarb sauce on top, plus fresh sliced strawberries and maple syrup, if desired.


Baked Strawberry Rhubarb French Toast for Mom

My mom loves strawberries. I know this because I remember, as a child, she always wanted one of her kids to go to Dairy Queen with her on Mother’s Day to get her free sundae. And she ALWAYS got a strawberry sundae. So I always ALWAYS think of strawberries on Mother’s Day.

My mom doesn’t live anywhere near a DQ anymore. And my dad happened to mention to me last week that they really needed to stay home and plant the garden this weekend. So my daughter and I decided that we should go surprise them with a visit. After dance rehearsal on Saturday, we hopped in the car and drove up there. We arrived a little after 5:00, walked in the house, and it was empty. Heeeeeellloooo? Mom? Dad? Anybody home? No response …but their dog was there … and the front door was open … so I knew they couldn’t be toooo far!

Mom was down on the dock, checking the fishing lines. That’s my mom, always fishing. Or reading. Or gardening. And dad? He had gone off mushroom hunting. Mom tried to call his phone, but she was having trouble. So I called him.

He made it really easy for me NOT to tell him we were there at his house. He mentioned right away he was on his way home and told me about his mushroom hunt and how I would have to call mom on her phone … he asked what I was doing. “Oh, not much,” I said. We talked for a while … and I managed not to say anything about us visiting … So he was a little surprised when he drove in … hee hee.

Anyway, I made them some thai curry for dinner last night … and then I made this for mom for breakfast today. Because she loves strawberries … I think Mom really enjoyed it … And then we planted the garden together. It’s been a long time since I have helped with the planting of the garden.

I love you so much, Mom. There isn’t anything I can give you, let alone anything I can do for you to thank you for all that you’ve done for me. I feel like this is such a feeble attempt at saying thank you … but I just felt like the best thing I could do as a daughter on Mother’s Day was to just BE with you. That’s the best Mother’s Day gift I could think of. I can’t take you to Dairy Queen for your strawberry sundae anymore. But I CAN make you something wonderful with strawberries …

We ate breakfast on the patio in the sunshine, overlooking the lake. I think it was much better than Dairy Queen. I hope my Mom agrees …


Baked French Toast With Rhubarb

When you want to change up Sunday breakfast, try this fruit-filled french toast. It's easy to put together fast, especially if you make the rhubarb sauce filling ahead of time.

I serve this sprinkled with confectioners' sugar instead of syrup.

For a red rhubarb filling, you'll need to use deep red stalks. My homegrown rhubarb has greenish stalks tinged in red. The filling comes out on the greenish side. It tastes just as good, but the color's not great.

Make Ahead: The rhubarb filling can be refrigerated for up to 3 days.

Servings: 6
Ingredients
Directions

For the filling: Combine the rhubarb and sugar in a medium pot over medium heat, stirring to dissolve the sugar. Add the zest and cook for 10 to 15 minutes, stirring occasionally, until the rhubarb is completely soft.

Combine the orange juice and the cornstarch in a small bowl, stirring until the cornstarch dissolves. Add the mixture to the pot cook for 1 to 2 minutes, stirring, until the mixture thickens. Remove from the heat and cool for 10 minutes.

For the French toast: Preheat the oven to 350 degrees. Use the butter to grease a 9-by-13-inch baking pan.

Arrange 6 slices of the bread in an even layer over the bottom of the pan. Trim to fit if necessary. Sprinkle the slices with 2 tablespoons of the sugar. Spoon the filling over the slices use a small spatula or round-edged knife to spread it evenly. Top with the remaining 6 slices of the bread, then sprinkle with the remaining 2 tablespoons of sugar.

Whisk together the eggs, milk and vanilla extract in a medium bowl. Pour the mixture evenly over the layered french toast, pressing down gently to help the bread absorb any excess liquid. Let it sit for 5 to 15 minutes or until the egg mixture has been absorbed by the bread. Sprinkle evenly with the cinnamon and transfer to the oven.

Bake for 30 to 35 minutes, or until the top has puffed up a little, is firm and has begun to brown.


Baked French Toast with Strawberry-Rhubarb Sauce


1. Generously grease bottom and sides of jelly roll pan, 15 ½ x 10 ½ x 1 inch, with shortening. Beat flour, milk, sugar, vanilla, salt and eggs with hand beater or wire whisk until smooth.

2. Arrange bread slices to fit in single layer in pan. Pour egg mixture over bread slices turn to coat both sides. Cover and refrigerate at least 8 hours but no longer than 24 hours.

3. Hat oven to 450°. Uncover and bake 10 to 13 minutes or until golden brown. While French toast is baking, make Strawberry-Rhubarb Sauce. Serve warm sauce with French toast.

Strawberry-Rhubarb Sauce: Heat strawberries, rhubarb and water to boiling in 2-quart saucepan. Boil 5 minutes, stirring occasionally remove from heat. Stir in gelatin until dissolved. Boil 2 minutes longer, stirring occasionally.

FOOD for THOUGHT
This combination of healthy ingredients is packed with nutritional benefits from vitamin C, calcium, iron, folic acid and magnesium, to name just a few. Magnesium is key to releasing energy from foods, particularly from carbohydrate sources.

"Strawberry-rhubarb sauce really helps me when I'm mildly constipated and don't want to take another medicine. The strawberry-rhubarb combination works for me, and it tastes great, even after chemo!" -Anne R.

NUTRITION FACTS: High in calcium, iron, vitamin C and folic acid good source of fiber
1 Serving: Calories 410 (Calories from Fat 80) Fat 9g (Saturated 3g) Cholesterol 215mg Sodium 670mg Potassium 430mg Carbohydrate 68g (Dietary Fiber 4g) Protein 18g % DAILY VALUE: Vitamin A 8% Vitamin C 26% Calcium 24% Iron 20% Folic Acid 30% Magnesium 12% DIET EXCHANGES: 3 Starch, 1 High-Fat Meat, 1 ½ Fruit

Helpful For These Side Effects: (c)

From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

This Baked French Toast with Strawberry-Rhubarb Sauce recipe is from the Betty Crocker's Living With Cancer Cookbook Cookbook. Download this Cookbook today.


Baked Strawberry-Rhubarb French Toast - Recipes

Strawberry-Rhubarb Baked Custard French Toast

4 egg yolks
2 eggs
1/2 cup sugar
2 cups half-and-half
1 cup milk
1/4 teaspoon ground allspice
12 oz. cubed (3/4 inch) brioche, challah or other egg bread (about 6 cups)
Strawberry-Rhubarb sauce (recipe below)

Heat oven to 350ºF. Coat 8 or 9-inch square glass baking dish with cooking spray. Whisk the egg yolks, eggs and sugar in a large bowl until smooth. Whisk in the half-and-half, milk and allspice until blended. Stir in the bread cubes until moistened. Place in baking dish. Spoon 1/2 cup of the strawberry-rhubarb sauce over the top.

Bake 45 minutes or until puffed, lightly browned and knife inserted in center comes out clean but moist. Cool 10 minutes before serving. Serve with remaining Strawberry-Rhubarb Sauce.

Do Ahead: Casserole can be assembled, covered and refrigerated for up to 12 hours before baking. Add an additional 5 to 10 minutes baking time if necessary.

8 oz. sliced fresh rhubarb (about 2 cups)
2/3 cup sugar
1 tablespoon water
1 cup sliced strawberries

Combine rhubarb, sugar and water in medium saucepan cover and cook over medium-low heat until sugar is melted, stirring occasionally. Remove the cover increase the heat to medium and bring to a boil. Boil 2 to 4 minutes or until the rhubarb is soft and falling apart. Add the strawberries and cook 2 to 3 minutes or until soft. Cool to room temperature.


Directions

Remove stems and hulls strawberries cutting each in half lengthwise. Add to a medium pot. Trim rhubarb and cut in 1/2-inch slices crosswise. Add to pot with strawberries. Add the orange juice to berries along with 1/4 cup sugar and cornstarch. Stir mixture to combine.

Cover pot with a lid and bring to a simmer over medium heat. Simmer for 10 minutes just until rhubarb is tender, stirring once or twice. Remove from heat and set aside.

Meanwhile make French toast: Slice loaf into 1 inch thick slices with a serrated knife. In a medium bowl whisk together eggs, milk, vanilla, 1 Tb. sugar, and cinnamon.

Pour egg mixture into a shallow baking dish, such as a 9" x 9" pan. If granola is very chunky, place in a large Ziploc bag, seal, then bang with a rolling pin or heavy pan a few times to break up and large chunks.

Place half of granola on a plate, reserve the other half. Heat 2 Tb. butter in a large non-stick skillet over medium heat. Working with 2 slices of bread at a time, dredge slice in egg mixture on both sides, press one side of egg coated bread slice into the granola on the plate, enough to lightly coat, then place slice in the hot skillet.

Sprinkle another tablespoon of crushed granola on the tops of French toast slice while it is in the pan. Use the back of a spatula to press the granola into the bread. Allow about 2 minutes per side, flipping over when lightly browned. Repeat process with remaining slices of bread.

To serve, allow 2 slices of French toast per person with a healthy serving of strawberry compote. Garnish with powdered sugar if desired.


So What Exactly IS Rhubarb, Anyway?

Rhubarb might be a seasonal spring darling, but that doesn’t mean that everyone knows what it is exactly. If you’re one of those people who secretly has no idea what rhubarb is, or think you know but aren’t confident enough to say it out loud, you’ve come to the right place. We’re about to break it down for you.

THIS is rhubarb:

Rhubarb is technically a vegetable, but is legally considered a fruit. In 1947 a New York court declared rhubarb a fruit because it’s most often cooked as one in the United States (and, it’s said, because it was a way to save businesses who imported these stalks from spending additional money on taxes).

Rhubarb is sold at farmers’ markets and grocery stores by the stalk, like celery. It’s harvested in the spring, with a short season that spans from April to June. Rhubarb stalks are famous for their bright pink color, as pictured above, but they can also be light pink and even pale green. The color is not an indication of ripeness or sweetness, like it is with other fruits. The stalks are the only edible part of the plant in fact, the leaves of rhubarb are poisonous. See those leaves below? Never eat them.


Baked French Toast

Simple just doesn't get any more delicious than this. The crustier the bread, the better!

loaf crusty sourdough or French bread

firmly packed brown sugar

Freshly grated nutmeg (optional)

stick cold butter, cut into pieces

fresh blueberries, for serving

  1. For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably). Or you can make it and bake it right away---delicious no matter what!
  2. For the topping: Mix the flour, brown sugar, cinnamon, salt, and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and use a pastry cutter to mix it all together until the mixture resembles fine pebbles. Store in a plastic bag in the fridge.
  3. When you're ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour-plus or more for a firmer, crisper texture.
  4. Scoop out individual portions. Top with butter, drizzle with warm pancake syrup, and sprinkle with blueberries.

On this morning&rsquos Food Network episode, I make (among other things) this beautiful, simple, glorious, easy, delectable, scrumptious, heavenly baked French toast, which I served with syrup and blueberries to my daughter and her four friends. The girls absolutely loved it&mdashbetween the six of us, we nearly polished off the whole pan. The great thing about baked French toast is that you can make it on the spot and bake it right away&hellipOR assemble it the night before and let it sit and get even more luscious in the fridge overnight. You can leave it plain like this, or you can mix blueberries or other fruit in with all the bread.

It&rsquos fabulosity in a baking dish. So simple, so wonderful.

Have I used enough adjectives today?

I originally posted the step-by-step recipe here back in 2010, and the recipe above has just a couple of tiny, inconsequential changes. If you&rsquod like to see the four thousand step-by-step photos of the recipe, here &rsquotis!


Watch the video: REZEPT: Erdbeer Marmelade selber machen. Erdbeer-Rhabarber (July 2022).


Comments:

  1. Voodoolkree

    To fill a blank?

  2. Yehuda

    What words ... Super, brilliant idea

  3. Frank

    And is this something like this?

  4. Nikogis

    It is a lie.



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