Baked French Toast

Serves 6

A very simple dish that you can even assemble the night before, and then all that remains is the baking. Serve with compote and yogurt (Snowville makes a delicious local yogurt).

For French Toast

  • 6 1–inch thick slices of challah
  • 3 cups whole milk
  • 3 large eggs
  • 1 tablespoon vanilla
  • 1/4 teaspoon salt

Generously butter a 9×13 baking pan. Lay slices of bread in pan in a single layer. Whisk together milk, eggs, vanilla, and salt. Pour over bread and turn bread to coat. At this point, you can cover with foil and refrigerate overnight, or you can continue with the baking. Preheat oven to 350°. Bake covered for 30–35 minutes, or until golden brown.

For Strawberry Rhubarb Compote

  • 2 cups of 1/2 inch thick slices of rhubarb
  • 1/2 cup raw sugar
  • 1/4 cup water
  • 1 pint fresh strawberries, sliced

Combine rhubarb, sugar, and water in a medium saucepan over medium heat. Bring to asimmer and cook, stirring occasionally for 10–12 minutes, or until rhubarb is tender. Remove from heat and toss in strawberries. Transfer to a small bowl, cover, and let cool. Makes about two cups.

For homemade yogurt recipe, visit our wesbite: EdibleCleveland.com