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Baked French Toast with Strawberry-Rhubarb Sauce

Mmm! Piping-hot French toast from the oven serves your brunch bunch. Making it's a breeze because you can do it the day before.

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( 12 Ratings)

12 Ratings

5 Stars 50%

4 Stars 25%

3 Stars 25%

2 Stars

1 Stars

Member Reviews ( 3 )

85827469-306a-4f8f-abad-9b4748f5ac44

Prep Time 20 min
Total Time 8 hr 25 min
Servings 18

Ingredients

French Toast

1/2: cup Gold Medal® all-purpose flour

1 1/2: cups milk

1: tablespoon sugar

1/2: teaspoon vanilla

1/4: teaspoon salt

6: eggs

18: slices (1 inch thick) French bread

Sauce

2: cups medium whole strawberries

2: cups cut-up rhubarb (about 1 1/3 lb)

1/3: cup water

1: box (4-serving size) strawberry-flavored gelatin

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Directions

1 Generously grease 15x10x1-inch pan with shortening or cooking spray. In medium bowl, beat flour, milk, sugar, vanilla, salt and eggs with 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 Heat oven to 450°F. Uncover; bake 10 to 13 minutes or until golden brown.
4 Meanwhile, in 2-quart saucepan, heat strawberries, rhubarb and water to boiling. Boil 5 minutes, stirring occasionally; remove from heat. Stir in gelatin until dissolved. Boil 2 minutes longer, stirring constantly. Serve warm sauce with French toast.

EXPERT TIPS

Expert Tips

In a hurry? Pick up a flavored syrup from the store and skip the strawberry-rhubarb sauce.

Sprinkle powdered sugar over the French toast before serving.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Slice

Calories: 160
Calories from Fat: 30),

% Daily Value

Total Fat: 3 1/2g; 3 1/2%
(Saturated Fat 1g, 1% Trans Fat 0g 0% ),
Cholesterol: 70mg; 70%;
Sodium: 270mg; 270%;
Total Carbohydrate: 27g; 27%
(Dietary Fiber 2g 2% Sugars 7g 7% ),
Protein: 7g; 7%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 8%;
Calcium: 8%;
Iron: 8%;

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 3 Reviews View All

Posted 5/15/2012 2:32:33 PM REPORT ABUSE clueclesscolleen said:

Rating:

I really enjoyed this. i did have my toast stick to the bottom, not sure why. Substitued berries for rhubarb (all i had). The sauce was delicious.

This reply was: Helpful Inspiring

Posted 6/19/2010 8:56:02 PM REPORT ABUSE lostrocket said:

Rating:

I had used this recipe before for an easy, make-ahead french toast, but today I also made the syrup for the first time - delicious! Just amazing. I used frozen strawberries and rhubarb, and the jell-o on hand was Strawberry Daiquiri flavored. It was fantastic and I can't wait to make it again.

This reply was: Helpful Inspiring