Strawberry Stuffed French Toast is one of our new favorites. Rich, full of luscious flavors and delightful textures. It’s a gem for breakfast, brunch or dessert.  Easy to make for Mother’s Day Brunch!
Strawberry-Stuffed French Toast with Warm Strawberry Rhubarb Jam

Strawberry-Stuffed French Toast with Warm Strawberry Rhubarb Jam
 
Exceptionally flavorful, this dish is great for dessert, breakfast, brunch, lunch or dinner.
Author:
Recipe type: Breakfast, Brunch
Serves: 12
Ingredients
  • 12 eggs, large, well beaten
  • 1/3 Cup milk
  • 1 Tablespoon vanilla extract
  • 1 Tablespoon salt
  • 24 slices egg bread, such as Brioche or Challah
  • canola oil
  • 3 Cups Strawberry-Rhubarb Jam (recipe follows)
  • 1 1/2 pounds strawberries, stemmed, sliced
  • confectioners’ sugar as needed
Strawberry-Rhubarb Jam
  • 4 Cups apple-cider vinegar
  • 1 pound strawberries, stemmed
  • 1 Tablespoon granulated sugar
  • 1/2 pound onions, diced
  • 1 cinnamon stick
  • 6 1/2 ounces rhubarb, unpeeled, cut in 1-inch pieces
  • 1/4 Cup lemon juice
  • 3 1/2 ounces powdered pectin
  • 2 1/4 pounds granulated sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
Instructions
  1. In large bowl, blend eggs, milk, vanilla and salt. Dip bread slices in egg batter; set on sheet pan to drain.
  2. Generously oil medium-hot griddle or pan. Sauté bread 2 minutes on each side or until browned; keep warm.
  3. In large pan, gently heat strawberry-rhubarb jam; toss with sliced strawberries.
  4. For each serving, place 1 slice warm French toast on plate; spoon 1/2 cup warm strawberry-rhubarb jam over toast. Top with another slice of toast, and dust with confectioners’ sugar.
Strawberry-Rhubarb Jam
  1. In food processor, coarsely chop strawberries; set aside.
  2. In 5-quart saucepan, combine vinegar, sugar, onions and cinnamon stick. Bring to simmer; cook and stir 8 to 10 minutes or until onions caramelize. Add strawberries and rhubarb.
  3. Stir in lemon juice and pectin; bring to full boil over high heat, stirring constantly. Add sugar all at once, stirring to dissolve. Return mixture to a rolling boil; boil 1 minute, stirring constantly. Remove from heat; skim foam if necessary. Stir in salt and pepper.
  4. Divide jam evenly among 3 sanitized pint jars with lids; cool. Refrigerate for up to 1 week.
Notes
The Strawberry Rhubarb Jam makes 3 pints, which is much more than you'll need for this recipe. Feel free to give a jar to someone you love!

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