Strawberry Rhubarb Baked French Toast

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Strawberry Rhubarb Baked French Toast

Our four rhubarb plants are ripe and ready. I can’t keep up. I have this problem every year. I’ve already made Apple Rhubarb Bread and Strawberry Rhubarb Cobbler, two of my favorite rhubarb recipes. I also made Strawberry Rhubarb Baked French Toast for breakfast and it was magically delicious.

Strawberry Rhubarb Baked French Toast plated

I love making baked French toast because you can prepare it the night before and just pop it in the oven in the morning. It also makes the house smell amazing! It is perfect for serving a crowd too. The strawberries and rhubarb make this baked French toast extra special. I love the sweet and tart combo. The cinnamon streusel topping makes the French toast more of a dessert, but I’m ok with eating dessert for breakfast every once in awhile:)

Splurge this weekend and make this Strawberry Rhubarb Baked French Toast. Mother’s Day is on Sunday and this would be a great addition to your Mother’s Day brunch menu.

 

Strawberry Rhubarb Baked French Toast close up

Strawberry Rhubarb Baked French Toast

Easy baked French toast with fresh strawberries and rhubarb. Make it the night before serving and pop it in the oven for a decadent breakfast treat.
Prep Time
15 minutes
Cook Time
55 minutes
Total Time
1 hour 10 minutes

Ingredients

For the French Toast:

  • 1 loaf French Bread
  • 6 large eggs
  • 2 1/2 cups milk
  • 3/4 cups granulated sugar
  • 1 teaspoon orange zest
  • 2 tablespoons vanilla extract
  • 1 teaspoon cinnamon
  • 1 cup sliced strawberries
  • 1 cup sliced rhubarb

Streusel Topping:

  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup cold butter cut into pieces
  • Maple syrup-for serving

Instructions

  1. Spray a 9 x 13-inch baking pan with cooking spray. Tear French bread into chunks, or cut into cubes, and evenly place in the pan.
  2. In a large bowl, mix together eggs and milk. In a small bowl, combine sugar and orange zest. Rub together with your fingers until fragrant. Add sugar mixture to the eggs and milk. Add in vanilla extract and cinnamon. Stir until combined. Pour evenly over bread. Combine strawberries and rhubarb together in a medium bowl. Pour evenly over French toast. Take a spoon and poke the strawberries and rhubarb down into the bread. Cover the pan with saran wrap and store in the refrigerator for several hours or overnight.
  3. In a separate bowl, mix together flour, brown sugar, cinnamon, and salt. Add butter pieces and cut into the dry mixture using a fork or your hands. Combine until the mixture resembles sand with a few pea sized chunks. Cover and store mixture in the refrigerator.
  4. When youโ€™re ready to bake the French toast, preheat oven to 350 degrees F. Remove French toast from refrigerator and sprinkle crumb mixture over the top. Bake for 45-55 minutes, or until the French toast is set and golden brown.
  5. Serve warm with maple syrup.

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Maria

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. I didn’t know French toast was bakable until recently and this discovery excited me to pieces. My motto is everything is better baked (well….unless it can be grilled…let me know if you ever grill french toast ๐Ÿ˜‰ Your recipe looks so tasty and I know my mom would love it! Thanks for the excellent idea!

  2. Just purchased your book on my kindle, it looks beautiful! Congratulations on an amazing job, I can’t wait to get baking.

  3. If I had only waited, I could have saved myself a bunch of money on your cookbook by getting the Kindle version, which is how my iPad version is displayed anyways. Seems unfair….

  4. Maria, my mom would LOVE this for Mother’s Day brunch. She eats strawberries everyday- even when they are expensive in the winter! Thank you for the great recipe! If I don’t make it myself, I’ll be sure to send it to her. ๐Ÿ™‚

    Happy early Mother’s Day to you! ๐Ÿ™‚

  5. I am so planting rhubarb plants this fall. I love all the spring recipes. I think the tart rhubarb would be awesome with the sweet french toast. Nice work!!

  6. Yummy! I love when rhubarb comes into season and I try to make as much as I can with it. This looks like a fun, new recipe.

  7. oh this looks so goood!! ๐Ÿ˜€ i recently made a strawberry rhubarb crumble & had rhubarb for the first time. โ™ฅ loved it! so this sounds amazing!

  8. I just bought Cookie Cravings on Kindle! I’ve been dying to buy it and $.99 is ah.maze.zing. Now I think I have to start my own Julie-Julie type project with your book. I want to try them all.

  9. this was delicious! i even stole rhubarb from my neighbor to make it. i used leftover brioche bread (had been frozen for a few months) that was pretty dry, but it absorbed the liquid so it wasn’t all soggy (like some bakes i’ve had). i halved the recipe and made it in a 8×8″ pan since it was only intended to serve 3 people. although i had about half of it left over! it reheated ok, although the streusel is never the same after microwaving.

  10. Oh My! When I saw this post my heart did a little flutter-thing! Rhubarb is one of my favorite spring-time harvests and I’m always looking for new ways to use it…and of course pairing it with strawberries is divine. I am definitely going to be making this for Sunday breakfast ๐Ÿ™‚

  11. We made this for our Mother’s Day breakfast yesterday and everyone loved it – thanks for the recipe! We loved that you can do most of the work the night before too, makes everything so much more relaxing in the morning. It reminded us more of bread pudding than french toast, so we almost could have had it for dessert instead!
    Just a note that the serving size says 16, which I’m assuming is an error; we got 6 big servings ๐Ÿ™‚

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