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Baked French Toast with Strawberry-Rhubarb Sauce

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Baked French Toast with Strawberry-Rhubarb Sauce
  • Prep Time 20 min
  • Total Time 8 hr 25 min
  • Servings 18
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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.

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

Directions

  • 1 Generously 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.
  • 2 Arrange 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.
  • 3 Heat oven to 450°F. Uncover; bake 10 to 13 minutes or until golden brown.
  • 4 Meanwhile, 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.
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Tips  

In a hurry? Pick up a flavored syrup from the store and skip the strawberry-rhubarb sauce.

Sprinkle powdered sugar over the French toast before serving.

Nutrition Information 
No nutrition information available for this recipe
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