Description
A delightful blend of tart rhubarb and sweet custard baked into a fluffy breakfast treat, perfect for gatherings and special moments.
Ingredients
Scale
- 1 loaf thick bread (challah or brioche)
- 2 cups fresh or frozen rhubarb, chopped
- 4 large organic eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar (or brown sugar)
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Instructions
- Prepare the Rhubarb: Toss chopped rhubarb with a bit of sugar and let it sit to release its juices.
- Make the Custard: Whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and nutmeg until smooth.
- Assemble the Bake: Layer bread slices in a greased baking dish, sprinkle rhubarb between layers, and pour custard over everything. Cover and refrigerate overnight.
- Bake: Preheat the oven and bake for about 45 minutes until golden brown. Uncover for the last 10 minutes for a crispier top.
- Serve: Let rest briefly before slicing. Serve warm with powdered sugar, whipped cream, or maple syrup.
Notes
For variations, substitute rhubarb with strawberries or apples. Add nuts for crunch.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 12g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 120mg
Keywords: Rhubarb, French Toast, Breakfast, Brunch, Bake, Custard, Vegetarian
