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Baked French Toast with Strawberry-Rhubarb Sauce

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Baked French Toast with Strawberry-Rhubarb Sauce
  • Prep 20 min
  • Total 8 hr 25 min
  • Servings 18
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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.
Updated Apr 12, 2016

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
Make With
Make With
Gold Medal Flour

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    In a hurry? Pick up a flavored syrup from the store and skip the strawberry-rhubarb sauce.
  • tip 2
    Sprinkle powdered sugar over the French toast before serving.

Nutrition

160 Calories, 3 1/2g Total Fat, 7g Protein, 27g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Slice
Calories
160
Calories from Fat
30
Total Fat
3 1/2g
5%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
70mg
24%
Sodium
270mg
11%
Potassium
150mg
4%
Total Carbohydrate
27g
9%
Dietary Fiber
2g
6%
Sugars
7g
Protein
7g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
8%
8%
Calcium
8%
8%
Iron
8%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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