That happened to me when I made my very first stuffed french toast!
I made the fruit compote the day before and decided to just "try" the recipe out to it's entirety before serving it in the morning and boom! Gone. I blinked and the entire dish was gone. I must have blacked out and eaten this french toast because all I remember telling myself was that I was "just going to have one bite." Whoops!
The Strawberry-Rhubarb compote is so good alone, you could just use it for toast, english muffins, pancakes, etc. But spread it between two slices of french toast and top with powdered sugar and vanilla yogurt....it becomes the best french toast ever!
To go along with our mouth-watering breakfast of stuffed french toast perfection, did I forget to mention it's BERRY WEEK with the Theme Weavers!!!!
I've joined together again with my very favorite ladies in the blogsphere to bring you everything BERRIES! What a perfect theme with all the fresh produce and berries at the Farmers' Market.
Here's the line-up of all the berry-tastic recipes we've created for you...
Tuesday: Inside NanaBread’s Head-Annie’s Blackberry Cake / From My Sweet Heart-Summer Berry Terrine with Mascarpone Whipped Cream
Wednesday: Climbing Grier Mountain-Vanilla Gelato with Peach-Blueberry Compote & Honey Whipped Cream / Tenaciously Yours-Strawberry Smash
Thursday: Country Cleaver-Berry Sorbet Bellini / The Girly Girl Cooks-Strawberry-Rhubarb Stuffed French Toast / The Grommom-A Lightened-Up Berry Crisp
Friday: Buffy and George-Black Raspberry & Cherry Pie with a Gluten-Free Crust / My Kvetchin’ Kitchen-Berry Earl Grey Cocktail
Saturday: Munchin’ in the Mitten-Cherry Clafoutis / Decadent Philistines Save the World-Raspberry Marshmallows
Fantastic, right?!?!? Such a great collection of berry recipes to pick from!
Strawberry-Rhubarb Stuffed French Toast
-2 cups hulled and chopped Strawberries
-1/2 cup chopped Rhubarb
-1/3 cup Sugar
-1/2 tsp Orange Zest
-1 tsp Vanilla Extract
-8 slices Bread
-4 large Eggs
-1/3 cup Milk
-1/2 tsp Vanilla Extract
-1/8 tsp Ground Cinnamon
-1 tbsp Butter
-1/4 cup Vanilla Yogurt
-Powdered Sugar (for serving)
In a medium saucepan combine the strawberries, rhubarb, sugar, orange zest and vanilla extract. Cook over medium-high heat for 15-20 minutes until the mixture becomes broken down and thickened, stirring occasionally. Remove the pan from heat and set aside.
Heat a griddle over medium heat and grease with tablespoon of butter. In a large shallow dish such as a pie plate, whisk to combine the eggs, milk, vanilla extract and ground cinnamon. Dip the bread slices in the egg mixture and turn to coat on both sides. Add the eggy bread mixtures to the griddle and cook 1-2 minutes per side. Once all 8 slices have been cook, transfer to plate.
Assembly of the Stuffed French Toast:
Spread 1 tablespoon of Strawberry-Rhubarb Spread onto 4 slices of french toast. Top with remaining 4 french toasts and cut in half on the diagonal. Serve with a tablespoon dollop of vanilla yogurt and excess fruit spread. Sprinkle stuffed french toast with powdered sugar. ENJOY!
Recipe Inspired By: Food Network Magazine
Sorry I haven't been posting for a while...but I was busy GETTING MARRIED! Woo! Dusty and I are back from our fabulous wedding and settling into our daily routine, but now as husband and wife. I love it! Wedding pictures will be on the blog as soon as I get them :)