Strawberry Rhubarb French Toast
Can you think of a better summer breakfast? Lauren Kirchmaier of the blog Flora & Vino combined our rhubarb and fresh summer strawberries with a classic favorite, french toast, for a decadent and delicious breakfast dish that's perfect for a lazy Sunday in the kitchen. Enjoy!
- 4 slices of bread
- 1 scoop protein powder or ¼ c flour
- ¼ c almond milk yogurt
- ½ tsp cinnamon
- ¼ c unsweetened almond milk
Strawberry Rhubarb Compote
- 2 c fresh or frozen strawberries, hulled and halved
- 4 small stalks rhubarb, trimmed and diced
- 2 Tbsp orange juice
- 1- 2 Tbsp maple syrup
- Fresh basil, sprinkle of chia seeds, maple syrup, for serving
- To make the Strawberry Rhubarb Compote, add the diced berries and rhubarb to a pan with orange juice and bring to a rapid boil over medium high heat.
- Allow to boil for 3-5 minutes, until rhubarb is fork tender and the fruit starts to break down.
- Stir in 1-2 Tbsp maple syrup, to taste. Set aside.
- To make the French Toast, oil a pan and turn heat to medium.
- In a bowl, combine the yogurt, almond milk, protein powder or flour, and cinnamon and whisk to combine. You want the mixture to be runny but not watery.
- Dip the stale bread into the mixture, coating all sides. Tap off the excess and transfer to the pan.
- Heat the French toast for 5 minutes on each side.
- Transfer to a plate and top with the Strawberry Rhubarb Compote, more yogurt, basil, and maple syrup.
- Store leftover Strawberry Rhubarb Compote in airtight container in the fridge for up to one week.
Stale bread works best for the French Toast, making this a great dish to reduce bread waste in your kitchen! Thick bread like challah or brioche works best, but you can turn many types of bread into delicious french toast. Try topping yours with your favorite seasonal berries.