We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    0
  • Pinterest
    0
  • Print
    0

Baked French Toast with Strawberry-Rhubarb Sauce

 12 Ratings
3 Comments
  • Prep Time 20 min
  • Total Time 8 hr 25 min
  • Servings 18
  • Save
    0
  • Pinterest
    0
  • Print
    0

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.

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) Jell-O™ strawberry-flavored gelatin

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

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.

Nutrition Information

No nutrition information available for this recipe.
Trademarks referred to herein are the properties of their respective owners.

Rate and Comment

© 2015 ®/TM General Mills All Rights Reserved

close