Recipe of the Month
Baked French Toast with Strawberry-Rhubarb Sauce
Ingredients:
Baked French Toast
- 1/2 cup all-purpose flour
- 1 1/2cup milk
- 1 Tbsp sugar
- 1/2 tsp vanilla
- 6 eggs
- 18 slices French Bread
- Strawberry-Rhubarb sauce (see recipe below)
Strawberry-Rhubarb Sauce
- 2 cups medium whole strawberries
- 2 cups cut-up rhubarb
- 1/3 cup water
- 1 package of strawberry-flavored gelatin
Directions:
- Generously grease bottom and sides of jelly roll pan, 15 x 10
- Beat flour, milk, sugar, vanilla, salt and eggs with hand beater or wire wisk until smooth
- Arrange bread slices to fit in a single layer in the pan. Pour egg mixture over the bread slices; turn to coat both sides. Cover and refrigerate at least 8 hours (but not longer than 24 hours)
- Heat oven to 450 degrees. Uncover and bake 10 to 13 minutes or until golden brown.
- While French toast is baking, heat strawberries, rhubarb and water to boiling in a saucepan
- Boil 5 minutes, stirring occasionally
- Remove from heat and stir in gelatin until dissolved
- Boil 2 minutes longer, stirring occasionally
- Serve warm sauce with French Toast.
Yield
Makes 6 servings
Source:
- Ghosh, Kris. Betty Crocker's Living with Cancer Cookbook. 2002.
- Somer, Elizabeth. Breakfast the Essential Meal. WebMd. 1999.
