Strawberry French Toast Bake With Rhubarb Recipe

Name: Strawberry French Toast Bake With Rhubarb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CASSEROLE:; 2 cups Unsweetened Vanilla Almond Milk, Divided; 4 Large Eggs; 4 Tablespoons To 6 Tablespons Honey (See Note); 2 teaspoons Vanilla Extract; Pinch Of Salt; 10 cups Cubed Gluten Free White Bread, Lightly Packed; 1 cup Strawberries, Sliced; 1/2 cups Rhubarb, Sliced; FOR THE CRUMBLE:; 1/2 cups Almond Flour; 1/2 cups Gluten Free Rolled, Old Fashioned Oats; 1/4 cups Coconut Sugar; 2 Tablespoons Plus 2 Teaspoons Coconut Oil, At Room Temperature (should Be The Consistency Of Softened Butter); FOR THE SAUCE:; 2 cups Strawberries, Roughly Chopped; 1 cup Rhubarb, Sliced; 2 Tablespoons Honey; 2 Tablespoons Water

Servings: persons

FOR THE CASSEROLE:
2 cups Unsweetened Vanilla Almond Milk, Divided
4 Large Eggs
4 Tablespoons To 6 Tablespons Honey (See Note)
2 teaspoons Vanilla Extract
Pinch Of Salt
10 cups Cubed Gluten Free White Bread, Lightly Packed
1 cup Strawberries, Sliced
1/2 cups Rhubarb, Sliced
FOR THE CRUMBLE:
1/2 cups Almond Flour
1/2 cups Gluten Free Rolled, Old Fashioned Oats
1/4 cups Coconut Sugar
2 Tablespoons Plus 2 Teaspoons Coconut Oil, At Room Temperature (should Be The Consistency Of Softened Butter)
FOR THE SAUCE:
2 cups Strawberries, Roughly Chopped
1 cup Rhubarb, Sliced
2 Tablespoons Honey
2 Tablespoons Water

1
In a very large bowl, whisk together 1 1/2 cups of the almond milk, eggs, honey, vanilla and salt until well combined. Add cubed bread, sliced strawberries and rhubarb into the mixture and gently toss until the bread is evenly coated in the egg mixture.
2
Pour the mixture into a greased casserole dish. Cover with tinfoil and refrigerate for at least 6 hours, up to overnight.
3
The next day, preheat oven to 350u00b0F.
4
Pour remaining 1/2 cup of almond milk of the casserole, to give it some extra moisture, and gently press the bread cubes down so they are nice and packed together.
5
For the crumble, in a small bowl, stir together almond meal, oats and coconut sugar. Add coconut oil and stir, using your hands, until well mixed and crumbly. Sprinkle the crumbs evenly over the casserole and bake until eggs feel set and casserole begins to bubble up, about 50 minutes to 1 hour. Once cooked, broil the casserole on high for 2-3 minutes until crumble is lightly golden brown and crunchy. Watch it closely because the crumbs burn quickly!
6
While the casserole cooks, combine all of the ingredients for the sauce in a medium pot on medium heat. Bring to a steady simmer and cook until the strawberries soften, stirring frequently, about 7-8 minutes. Lightly mash the rhubarb and strawberries with a fork, but make sure to leave some texture, and then cook and additional 6-7 minutes until the sauce thickens and slightly reduces.
7
Serve the sauce over the casserole and devour.
8
Note: The hubs and I liked it with 4 tablespoons honey, but some of his co-workers said that it wasn't sweet enough. If you know you have a sweet tooth, I would recommend using 5 or 6 tablespoons of honey.

931

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE CASSEROLE:, 2 cups Unsweetened Vanilla Almond Milk, Divided, 4 Large Eggs, 4 Tablespoons To 6 Tablespons Honey (See Note), and more.

Yes, Strawberry French Toast Bake With Rhubarb falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Strawberry French Toast Bake With Rhubarb

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