Our Rhubarb Baked French Toast Recipe Will Be Your New Summertime Brunch Favorite
Best in the months of March through June but can always be frozen for the off-season, rhubarb is a tart and sweet veggie that looks similar to celery and is often paired with ruby red strawberries. We at the Woman’s World test kitchen wanted to make it interesting by letting candy-like rhubarb marry with the fresh flavor of raspberries in a brunch favorite: French toast! Our Rhubarb Baked French Toast recipe starts with raisin bread for extra decadence, and we like to coat our rhubarb in sugar before adding it into the dish so that it caramelizes while baking. For best results, serve it warm! If you’ve given this recipe a try, comment below to let us know.
Bonus tip: Rhubarb is known for its vibrant shade of pink, but when it bakes it can sometimes end up more brown than blush. To preserve its color, use a nonreactive baking dish. Rhubarb’s acidity reacts with metal pans like aluminum, copper and cast iron, causing the fruit to turn a muddy color.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1¼ cups milk
- 3 eggs
- 1 tsp. vanilla extract
- 8 slices raisin bread (10 oz.), halved diagonally
- 1 cup (1" thick) slices rhubarb (4 oz.)
- 1 Tbs. granulated sugar
- ½ cup raspberries
- Confectioners’ sugar (optional)
Instructions
PrintHeat oven to 350°F. Coat 2-qt. baking dish with cooking spray. In bowl, whisk together milk, eggs and vanilla. Arrange bread in baking dish, overlapping as needed. Pour egg mixture over. Let stand until most of liquid is absorbed, about 20 min.
Toss rhubarb with granulated sugar. Top bread with rhubarb and raspberries. Bake until set in center, 25–30 min. If desired, sprinkle with confectioners’ sugar.
Nutrition
- Calories: 223
- Fat: 7 gram
- Saturated Fat: 2 gram
- Protein: 10 gram
- Carbohydrate: 41 gram
- Fiber: 3 gram
- Cholesterol: 98 mg
- Sugar: 253 gram
- Sodium: 16 mg
