No matter if it’s a special occasion or just a Sunday morning, this strawberry rhubarb french toast casserole is a whole treat the whole family will enjoy!
It is finally strawberry season up here in New York. To celebrate, we rounded up the kids and headed to a U-Pick strawberry farm for a day of family fun and of course, delicious strawberries!
We ended up bringing home 35 pounds of strawberries. I have so many plans for preserving jams and pie fillings but there was one thing in particular that my husband has been asking me to make for years now… Strawberry Rhubarb Pie.
Now I love a good a pie but there was something higher up on my craving list than just a silly old pie and that was French Toast Casserole!
Last year I made an absolutely divine Blueberry French Toast Casserole. This time I simply swapped the blueberries for some fresh strawberries and rhubarb.
What You Need to Make Strawberry Rhubarb French Toast
- Strawberries
- Rhubarb
- Bread
- Orange Juice
- Honey
- Eggs
- Milk
- Cinnamon
- Sugar
- Salt
How to Make Strawberry Rhubarb French Toast
We are going to start by cooking down the strawberries and rhubarb into a delicious compote! But first, begin preheating your oven and your cast iron skillet to 350°F
In a medium sized sauce pan, add in the strawberries and rhubarb and then the orange juice and honey. Cook the fruits down on a medium to low heat until they have become similar to a jelly.
Remove them from the heat and transfer the compote into a new container.
In a mixing bowl, whisk together the eggs, milk, cinnamon, sugar and salt.
Dice your bread into bite-sized, rectangular pieces. Add the bread into the bowl with the egg mixture and stir using a wooden spoon until all the bread has absorbed the egg mixture.
Remove the cast iron skillet from the oven and then pour the soaked bread into the skillet and top with the strawberry rhubarb compote.
Place the skillet back into the oven and bake the french toast for 25 to 30 minutes.
Remove the skillet from the oven and serve the french toast casserole with cream, whipped berried and even syrup!
How to Save Time in the Morning
Did you know that you can even prep french toast casserole the night before to save time in the morning? To do this, all you have to do is swap your cast iron skillet for a casserole dish!
Arrange the bread mixture into a casserole container, top with the compote, cover and set your baking dish into the fridge overnight.
Remove the container from the fridge while your oven is preheating and bake as you would as if we were making it the day of!
Strawberry Rhubarb French Toast Casserole
This delicious french toast casserole is an easy to make breakfast treat!
Ingredients
- 2 cups diced rhubarb
- 2 cups strawberries
- 3/4 cup orange juice
- 1/4 cup honey
- 1 1/2 loaves day old sourdough bread
- 6 eggs
- 1/2 cup of milk
- 1 tbsp cinnamon
- 1 tbsp sugar
- 1 tsp salt
Instructions
- Begin by dicing your rhubarb and removing the stems from your strawberries.
- In a medium sized saucepan, add the strawberries, rhubarb, orange juice and honey.
- Reduce over low heat until the fruit has become soft and has developed a jelly-like texture.
- Remove from heat and set aside.
- Preheat oven to 350°F. Place the cast iron skillet into the oven while the oven is preheating to heat the skillet.
- Begin cutting or tearing your bread into 1" rectangular shapes.
- In a mixing bowl, crack your eggs and whisk in the milk, cinnamon, sugar and salt.
- Remove the cast iron from the oven.
- Add your bread into the skillet and pour the egg mixture on top of the bread.
- Pour your fruit compote over the bread.
- Place the skillet back into the oven and bake for 30 to 35 minutes.
- Remove from oven and serve with maple syrup, heavy cream and fresh fruit!
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