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French Toast: Country French Toast

Source of Recipe

Country Home


List of Ingredients

3 large eggs
1 cup milk
2 tsp sugar
1 tsp vanilla extract
1/4 tsp salt
1 (1-lb.) rectangular loaf unsliced challah or other firm bread
2 Tbsp vegetable oil

-- Strawberry-Rhubarb Syrup --

3/4 cup trimmed and chopped rhubarb
1/2 cup sliced strawberries
2/3 cup granulated sugar
1/2 cup water




Recipe

In a medium bowl, beat together eggs, milk, sugar, vanilla and salt. Using a serrated knife, trim crust from bread; discard. Cut loaf crosswise into 8 equal-size slices.


Pour half of egg mixture into a 13x9-inch baking dish. Arrange bread slices in a single layer in dish; pour remaining egg mixture over bread slices. Set aside until bread absorbs all egg mixture, about 20 minutes. (If desired, prepare bread to this point; cover and refrigerate several hours or overnight.)


When ready to serve, heat oven to 200 degrees (F). In large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add bread slices, several at a time, and cook until browned on both sides, adding remaining oil as needed. When slices are cooked through, transfer to a baking sheet and keep warm in preheated oven. Repeat with remaining slices.


To make the Strawberry-Rhubarb Syrup: In a 1-quart saucepan, combine rhubarb, strawberries, sugar, and water. Bring to a boil over medium-high heat; cook until rhubarb is very soft -- about 15 minutes. Strain mixture into serving dish, discarding rhubarb-strawberry pulp. (Store in an airtight container, refrigerated, for up to 4 days.)

Serve French toast with Strawberry-Rhubarb Syrup.