Strawberry Rhubarb French Toast Bake
Serves: 8-10
  • 1 lb Fresh Strawberries
  • 3 cups Fresh Rhubarb (chopped)
  • ⅔ cup White Sugar
  • 1 lb loaf Sliced Brioche Bread
  • 10 Eggs
  • 2 cups Vanilla Almond Milk (sweetened)
  • ½ cup Real Maple Syrup
  • 2 TB Butter (melted)
  • 2 TB Powdered Sugar
  1. Preheat oven to 375.
  2. Wash strawberries and remove the green leafy part. Use an egg slicer to slice all of the strawberries. Place two cups of the sliced strawberries in a medium-sized saucepan. Reserve one cup of the sliced strawberries for the topping of the french toast bake.
  3. Wash and remove any dirt from rhubarb. Chop into three cups. Add two cups to saucepan and reserve one cup of chopped rhubarb for french toast bake topping.
  4. Add the sugar to the saucepan and heat the sugar, rhubarb, and strawberries over medium heat. Stir constantly and cook for five minutes.
  5. Remove from stovetop and place a fine mesh strainer over a bowl. Place the cooked strawberry rhubarb on top and let the strawberry rhubarb syrup drain into the bowl. You will have approximately ¾-1 cup of syrup. Let strain while you prepare the bread for the french toast bake.
  6. Spray a 9x13 pan with non-stick spray. Cut the bread into small cubes. Put half the bread in the pan.
  7. Sprinkle the bread with half of the cooked strawberry rhubarb mixture. Drizzle this layer with ¼ cup of the rhubarb syrup (reserve the rest of the syrup for serving). Then top the casserole with the remaining bread and cooked strawberry rhubarb mixture.
  8. Crack eggs one at a time into a large glass measuring cup and then add to a blender.
  9. Then to the blender, add the almond milk and maple syrup. Blend until combined.
  10. Pour the mixture on top of the bread and strawberry rhubarb mixture. Press down with your hands to ensure bread has soaked up the mixture. Arrange the remaining sliced strawberries and chopped rhubarb on top of the french toast bake.
  11. Cover the pan with tin foil. Bake 40 minutes. Take off the tin foil and return the pan to the oven and bake 15 more minutes.
  12. Once baked, brush with melted butter and sprinkle with powdered sugar. Serve with the remaining rhubarb syrup.
Recipe by Dining with Alice at