Sunday, March 25, 2007

Strawberry-rhubarb Frenchtoast

1 loaf of french bread (cut into 1.5 inche thick pieces)
1 cup frozen rhubarb
1 cup frozen strawberries
1 tbs sugar
5 eggs
1/2 cup milk
1 tsp cinnamon
1 tsp vanilla

Mix frozen fruit together and add sugar.
Cut the bread pieces then cut a 2 inch long pocket into the bottom of bread.
Drain thawed fruit and spoon fruit into the pocket.
Spray a 13 x 9 inch glass dish.
Lay stuffed bread in the dishes.
Mixed up the eggs with cinnamon and vanilla and pour over bread, flipping the bread once.
Let sit for a few hours or overnight in the fridge.
Bake at 400°F for 20 minutes or until a golden brown.
Serve with leftover fruit and whipped cream or maple syrup.

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