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    Blog — strawberry rhubarb

    The Strawberry Rhubarb French Toast Bake You’ve Been Asking For

    The Strawberry Rhubarb French Toast Bake You’ve Been Asking For

    This weekend my in-laws were in town, so I whipped up this delicious Strawberry Rhubarb French Toast Bake. It was quick & easy. I love french toast bakes because the majority are able to be prepped the night before with minimal work the next morning! I combined a few different french toast bakes I had researched to create this Strawberry Rhubarb masterpiece.


    I honestly think this would be good with ANY fruit. Just strawberries? Yes. Fresh blueberries? Delicious! If baking with a frozen fruit, I would allow them to thaw in a strainer so most of the water is gone. You don’t want your casserole to get too soggy!


    The in-laws raved about it, and I of course sent them home with the recipe! Here it is for you too! 


    Strawberry Rhubarb French Toast Bake


    1 lb. brioche bread, cut into 1” cubes

    1 cup chopped rhubarb (or more to taste)

    1 cup sliced strawberries (or more to taste)

    10 eggs

    1 ¼ cup milk

    1 ¼ cup heavy whipping cream

    ½ cup sugar

    1 T. vanilla


    TOPPING

    ½ cup flour

    1 cup brown sugar

    1 stick butter, grated


    Slice bread into cubes & placed in a greased 9x13 baking dish. Sprinkle half of the strawberries and rhubarb over bread cubes. In a bowl, mix together eggs, milk, heavy cream and vanilla. Pour over bread/fruit mixture. Push bread chunks into egg mixture to make sure they absorb the custard. Cover and refrigerate overnight.


    In the morning, let the bread mixture sit at room temperature while you prepare the topping. Grate a stick of butter into the brown sugar and flour mixture. Mix brown sugar, flour and grated butter with a fork to make crumble topping. Sprinkle the remaining fruit over casserole. Pour the crumb topping evenly over the top of the casserole. Bake at 375 degrees for 45 minutes to 1 hour or until casserole is set and the middle isn’t runny when poked with a fork. Let stand for 5 minutes before serving.