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Baked French Toast with Strawberry-Rhubarb Sauce
Baked French Toast with Strawberry-Rhubarb Sauce
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Prep Time:
20 minutes
Total Time:
8 hours 25 minutes
Delightful make-ahead French toast bakes perfectly for brunch.
Ingredients:
  • 1/2 cup Gold Medal™ all-purpose flour
  • 1 1/2 cups milk
  • 1 tablespoon sugar
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
  • 6 eggs
  • 18 slices (1 inch thick) French bread
  • 2 cups medium whole strawberries
  • 2 cups cut-up rhubarb (about 1 1/3 lb)
  • 1/3 cup water
  • 1 box (4-serving size) Jell-O™ strawberry-flavored gelatin
Instructions:
  • Prepare the 15x10x1-inch pan by generously greasing it with shortening or cooking spray. In a medium bowl, whisk together flour, milk, sugar, vanilla, salt, and eggs until the mixture is smooth.
  • Place the bread slices in a pan in a single layer. Pour the egg mixture over the slices, ensuring both sides are coated. Cover and refrigerate for at least 8 hours, but no longer than 24 hours.
  • Preheat the oven to 450°F and bake uncovered for 10 to 13 minutes until golden brown.
  • In a 2-quart saucepan, bring strawberries, rhubarb, and water to a boil. Boil for 5 minutes, stirring occasionally, then remove from heat. Stir in gelatin until dissolved and boil for an additional 2 minutes, stirring constantly. Serve the warm sauce with French toast.

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