This deliciously flavorful Rhubarb Strawberry Stuffed French Toast is made with thick sliced bread stuffed with whipped ricotta, sweetened rhubarb, and diced strawberries.
The birds are chirping, my herbs are happily sunning themselves outside, and rhubarb is back in season. That’s right– it’s SPRING! If you’re happily jumping in puddles after rain storms, leaving your doors and windows open to get fresh air, and sighing happily at all the spring produce– you aren’t alone! Grab some rhubarb, add strawberries to your shopping bag, and celebrate spring with this Rhubarb Strawberry Stuffed French Toast!
Stuffed French Toast with Less Sugar
I admit– I’m a French Toast addict. I like it dipped in eggnog, smothered in coconut, and basically any other way you can prepare it. However, I never– never, ever, EVER– order stuffed French toast in a restaurant. Why? Because I can already feel the sugar coma coming on as I stare at the menu, and I just can’t bring myself to eat the overly-sweetened stuffed bread. Homemade Stuffed French Toast, on the other hand, is a whole different story!
For this Rhubarb Strawberry Stuffed French Toast, I sweeten the rhubarb (because unsweetened rhubarb is bitter), and serve mine with a little honey. To me, that’s the perfect level of sweetened perfection. (If you prefer your stuffed French toast SWEET, follow the recipe notes for a sweeter toast.)
Making Rhubarb Strawberry Stuffed French Toast
To make this tasty spring breakfast, start by cooking the rhubarb with some sugar and water. This part can be done ahead of time, and I’d actually recommend doing it ahead, since that way you don’t have to wait on the rhubarb to cool down! Ideally, as soon as you bring home rhubarb from the market, dice it up, and put it in a pot with a little sugar and water. Bring it to a boil, and then simmer until the rhubarb starts to fall apart. Strain off the sugar-water into another container, and keep it for another recipe!* Let the rhubarb cool down to room temperature before proceeding to the next step.
To make the French toast filling, whip a cup of ricotta with an electric mixer. Next, fold in about half of the rhubarb and some diced strawberries. Spread as much filling as you want over a slice of bread, and then top your filling with another slice of bread to make a sandwich. Dip the sandwich in an egg and milk mixture, coating the entire sandwich, and then grill it on a buttery pan or griddle just like you would regular French toast!
Once your stuffed French toast is golden on both sides, remove it from the pan. Add more stuffing if you want, and serve whatever filling is leftover on top of the toast. Drizzle a little honey or maple syrup over your toast, and dig in immediately to this decadent spring breakfast!
*Note: When you drain the liquid off of the rhubarb, you’ve got a rhubarb simple syrup! You don’t need it for this French toast, but you’ve made a great addition to your cocktails, to flavor your soda water, or even to drizzle over yogurt! Keep your syrup, and use it!
Rhubarb Strawberry Stuffed French Toast
Sweetened Rhubarb* (See Recipe Notes)
- 1 stalk rhubarb, diced
- 1/2 cup sugar
Stuffed French Toast:
- 1/2 cup full fat ricotta
- 1/2 cup diced strawberries
- 4 slices of thick, white bread (like Italian loaf)
- 2 eggs
- 1 cup milk
- 1 tsp vanilla extract
- 1 TB butter
- Optional, for serving: more strawberries, honey or maple syrup
Add rhubarb and sugar to a small pot, and fill pot with just enough water to cover the rhubarb. Bring to a boil, then lower heat to medium. Cover, and simmer until the rhubarb stalks begin to fall apart.
Strain sugar-water off of the rhubarb into another container, reserving 'rhubarb simple syrup' for another recipe if desired. Allow rhubarb to cool to room temperature. (If desired, put rhubarb in the fridge to speed cooling process.)
Rhubarb Strawberry Stuffed French Toast:
Using an electric mixer, beat ricotta on high for about 30 seconds. Fold in half the rhubarb and half the strawberries. (Make sure the rhubarb is completely cool before adding it to the cheese.)
Spread the filling on bread, and then top bread with a second piece of bread to make a sandwich. Use as much filling as you like-- the rest can be used for topping or stuffed into the toast after grilling.
Beat the eggs into a medium mixing bowl, and add milk and vanilla. Beat until well mixed.
Melt butter in a heavy bottomed pan or griddle over medium heat. One at a time, dip both sides of the sandwiches in the egg and milk mixture. Set sandwiches in the hot pan, and grill each side until it's golden (2-3 minutes).
Add more stuffing to French toast if desired. Top with remaining filling, more strawberries, and honey or syrup if desired. Serve immediately.
*Faster Cook Time: The Sweetened Rhubarb can be made ahead to shorten cook time to 15 minutes.
*Sweeter French Toast: The sweetened rhubarb and optional honey or syrup make this sweet enough for my tastes, but if you prefer a sweeter breakfast, add 1/4 to 1/2 cup sugar to the milk mixture.
*Calorie Information was calculated per serving using My Fitness Pal. Calories for this recipe are an estimate, since several of the ingredients are not completely used in the finished recipe (the sugar is strained off, and the milk is discarded after dipping the bread.) To account for the discarded ingredients, calories were calculated using 1/8 cup total sugar and 1/4 cup total milk.