French Toast Sandwiches with Strawberry Rhubarb Sauce
Stuffed French toast sandwiches filled with orange marmalade, dipped in a custard-egg mixture, and pan-fried until golden. Served with a warm sauce of stewed rhubarb and fresh strawberries cooked down with sugar.
Ingredients
- 1 cup rhubarb, finely chopped, fresh or frozen
- ½ cup sugar
- 2 tablespoons water
- 1 ½ cups strawberries, chopped, fresh
- ¾ cup half & halfwhole milk1:1dairyadds dairy
lighter version
- 3 large eggs, slightly beaten
- 1 tablespoon sugar
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 20 0.5-inch slices French bread
- ½ cup orange marmalade
- 3 tablespoons butter, softened
Instructions
- 1
Combine rhubarb, sugar, and water in a 2-quart saucepan. Cook over medium heat until rhubarb is tender. Cool slightly, then stir in strawberries and set aside.
- 2
Whisk together half & half, eggs, sugar, vanilla, and salt in a bowl. Set aside.
- 3
Spread marmalade on 10 bread slices. Top each with a remaining bread slice to form sandwiches.
- 4
Dip each sandwich into the egg mixture, allowing it to soak into the bread.
- 5
Melt butter in a 12-inch nonstick skillet over medium heat. Place 5 dipped sandwiches in the skillet. Cook, turning once, until golden brown. Transfer to a platter and keep warm.
- 6
Melt the remaining butter in the skillet and cook the remaining dipped sandwiches until golden brown.
- 7
Serve with the rhubarb-strawberry sauce.
Tips
Do not over-soak the bread sandwiches in the egg mixture to avoid sogginess and falling apart during cooking.
Keep cooked sandwiches warm on a platter while cooking the remaining batch.
The rhubarb sauce can be made ahead and reheated before serving.
Good to Know
Leftover sauce keeps refrigerated up to 3 days. Reheat gently before serving.
Prepare sauce up to 1 day ahead. Assemble and dip sandwiches just before cooking.
Serve warm French toast sandwiches immediately with sauce on the side or drizzled over the top.
Common Mistakes
Do not soak sandwiches too long in egg mixture to avoid them becoming soggy and breaking apart.
Do not skip turning sandwiches during cooking to avoid uneven browning and undercooked centers.
Do not cook rhubarb beyond tenderness to avoid it breaking down into a puree rather than maintaining some texture.