Strawberry Rhubarb Baked Cinnamon French Toast

Strawberry Rhubarb Baked Cinnamon French Toast

Prep Time 30 minutes
Cook Time 50 minutes
Course Breakfast, Dessert
Cuisine American
Servings 8


  • 1 loaf sliced Breadsmith™ Cinnamon Swirl Bread locations in Howard, Ashwaubenon and Appleton, WI
  • 6 large eggs so many local sources– see list following recipe instructions
  • 2 1/2 cups whole milk try Two Guernsey Girls Creamery small herd purebred Guernsey cow milk from Freedom, WI
  • ½ cup granulated sugar
  • 2 tablespoons vanilla extract
  • ½ teaspoon ground cinnamon
  • 1 cup sliced fresh or frozen strawberries come summer, find your local fresh berries from Sunny Hill Farm, Moder’s Gardens or Blaser’s Acres
  • 1 cup sliced fresh or frozen rhubarb May and June are the best times to find it fresh at our local farmers markets
  • ½ cup all-purpose flour
  • ½ cup light brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon table salt
  • ½ cup cold butter cut into pieces (try Pine River Dairy™ Butter made locally in Manitowoc, WI)


  • French Toast: Coat a 9 x 13-inch baking pan with cooking spray. Tear or cut bread into small pieces; arrange evenly in the baking pan.
  • In a large bowl, whisk together eggs and milk. Stir in sugar, vanilla and cinnamon until well combined. Pour evenly over bread.
  • Combine strawberries and rhubarb together in a medium bowl. Pour over the bread. Use a spoon to poke fruit down into the bread. Cover the pan with plastic wrap and refrigerate for several hours or overnight.
  • When ready to bake, preheat the oven to 350°F.
  • Streusel Topping: Mix flour, brown sugar, cinnamon, and salt together in a small bowl. Add butter; use a fork to work in the butter until the mixture resembles sand with a few pea sized pieces.
  • Remove French toast from the refrigerator and sprinkle the crumb mixture over the top. Bake for 45-55 minutes, or until the French toast is set and golden brown. Remove from the oven to a cooling rack. Let stand for 5 minutes before cutting into pieces.
Keyword French Toast, local, Rhubarb, Stawberry

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