strawberry-rhubarb baked custard french toast

If you’re looking for something to make your own Mother’s Day extra special this year, try this fabulous Strawberry-Rhubarb Baked Custard French Toast. Cubes of rich egg brioche or challah bread are baked in a sweetened egg yolk custard flavored with a fresh strawberry-rhubarb sauce.



4 egg yolks
2 eggs
1/2 cup sugar
2 cups half-and-half
1 cup milk
1/4 teaspoon ground allspice
12 oz. cubed (3/4 inch) brioche, challah or other egg bread (about 6 cups)
Strawberry-Rhubarb sauce (recipe below)

Heat oven to 350ºF. Coat 8 or 9-inch square glass baking dish with cooking spray. Whisk the egg yolks, eggs and sugar in a large bowl until smooth. Whisk in the half-and-half, milk and allspice until blended. Stir in the bread cubes until moistened. Place in baking dish. Spoon 1/2 cup of the strawberry-rhubarb sauce over the top.

Bake 45 minutes or until puffed, lightly browned and knife inserted in center comes out clean but moist. Cool 10 minutes before serving. Serve with remaining Strawberry-Rhubarb Sauce.

8 servings

Do Ahead: Casserole can be assembled, covered and refrigerated for up to 12 hours before baking. Add an additional 5 to 10 minutes baking time if necessary.

Strawberry-Rhubarb Sauce

8 oz. sliced fresh rhubarb (about 2 cups)
2/3 cup sugar
1 tablespoon water
1 cup sliced strawberries

Combine rhubarb, sugar and water in medium saucepan; cover and cook over medium-low heat until sugar is melted, stirring occasionally. Remove the cover; increase the heat to medium and bring to a boil. Boil 2 to 4 minutes or until the rhubarb is soft and falling apart. Add the strawberries and cook 2 to 3 minutes or until soft. Cool to room temperature.

Do Ahead: Sauce can be made up to 3 days ahead; cover and refrigerate.