Baked French Toast with Strawberry-Rhubarb Sauce


French toast with strawberries

Ingredients:

Baked French Toast:
  • 1/2 cup all-purpose flour
  • 1 1/2 cup milk
  • 1 tablespoon sugar
  • 1/2 teaspoon vanilla
  • 6 eggs
  • 18 slices French bread
Strawberry-Rhubarb Sauce:
  • 2 cups medium whole strawberries
  • 2 cups cut-up rhubarb
  • 1/3 cup water
  • 1 package of strawberry-flavored gelatin

Directions:

  1. Generously grease bottom and sides of jelly roll pan, 15 x 10.
  2. Beat flour, milk, sugar, vanilla, salt and eggs with hand beater or wire wisk until smooth.
  3. 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).
  4. Heat oven to 450 degrees. Uncover and bake 10 to 13 minutes or until golden brown.
  5. While French toast is baking, heat strawberries, rhubarb and water to boiling in a saucepan.
  6. Boil 5 minutes, stirring occasionally.
  7. Remove from heat and stir in gelatin until dissolved.
  8. Boil 2 minutes longer, stirring occasionally.
  9. Serve warm sauce with French Toast.

Yield:

6 servings

Author:

Melissa Agent, Dietician

Source:

  • Betty Crocker's Living with Cancer Cookbook, by Kris Ghosh (2002)
  • Breakfast the Essential Meal, by Elizabeth Somer, WebMd (1999)

 
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