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Country French Toast

Source of Recipe


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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
  






Instructions



1. 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.
   
   
2. 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.)
   
   
3. 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.
   
   
4. 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.
   
   Makes 8 slices,
   1-1/4 cups syrup.