Baked French Toast with Strawberry-Rhubarb Sauce
Updated Apr 12, 2016
Mmm! Piping-hot French toast from the oven serves your brunch bunch. Making it's a breeze because you can do it the day before.
Baked French Toast with Strawberry-Rhubarb Sauce
- Prep Time 20 min
- Total 8 hr 25 min
- Servings 18
- Ingredients 11
Ingredients
French Toast
- 1/2 cup Gold Medal™ all-purpose flour
- 1 1/2 cups milk
- 1 tablespoon sugar
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- 6 eggs
- 18 slices (1 inch thick) French bread
Sauce
- 2 cups medium whole strawberries
- 2 cups cut-up rhubarb (about 1 1/3 lb)
- 1/3 cup water
- 1 box (4-serving size) Jell-O™ strawberry-flavored gelatin
Make With
Gold Medal Flour
Instructions
-
Step1Generously grease 15x10x1-inch pan with shortening or cooking spray. In medium bowl, beat flour, milk, sugar, vanilla, salt and eggs with wire whisk until smooth.
-
Step2Arrange bread slices to fit in single layer in pan. Pour egg mixture over bread slices; turn to coat both sides. Cover and refrigerate at least 8 hours but no longer than 24 hours.
-
Step3Heat oven to 450°F. Uncover; bake 10 to 13 minutes or until golden brown.
-
Step4Meanwhile, in 2-quart saucepan, heat strawberries, rhubarb and water to boiling. Boil 5 minutes, stirring occasionally; remove from heat. Stir in gelatin until dissolved. Boil 2 minutes longer, stirring constantly. Serve warm sauce with French toast.
Nutrition
160
Calories
3 1/2g
Total Fat
7g
Protein
27g
Total Carbohydrate
7g
Sugars
Nutrition Facts
Serving Size: 1 Slice
- Calories
- 160
- Calories from Fat
- 30
- Total Fat
- 3 1/2g
- 5%
- Saturated Fat
- 1g
- 5%
- Trans Fat
- 0g
- Cholesterol
- 70mg
- 24%
- Sodium
- 270mg
- 11%
- Potassium
- 150mg
- 4%
- Total Carbohydrate
- 27g
- 9%
- Dietary Fiber
- 2g
- 6%
- Sugars
- 7g
- Protein
- 7g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 8%
- 8%
- Calcium
- 8%
- 8%
- Iron
- 8%
- 8%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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