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Close up of fresh strawberries fanned over French toast.
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French Toast with Strawberry Rhubarb Compote

If you love seasonal nosh, then you'll love this French Toast with Strawberry Rhubarb Compote. Try it with a basil infusion!
Course Breakfast, Brunch
Cuisine Comfort Food
Keyword breakfast, brunch, easy, French toast, rhubarb, strawberry
Author Dana Sandonato

Ingredients

Strawberry Rhubarb Compote {with basil infusion option}.

  • 2 cups roughly chopped fresh strawberries
  • 2 cups roughly chopped fresh rhubarb
  • Zest of 1/2 a lemon
  • Juice of 1/2 a lemon
  • 1/4 cup raw honey (+ more to taste)
  • 1/4 cup water
  • 1/4 cup freshly chopped basil leaves—about 10 of them (optional)

Materials.

  • If infusing with basil, you will need a tea infuser, empty tea bag, or cheese cloth

French Toast.

  • 4 slices fresh bread
  • 3 large eggs, beaten
  • 1/4 cup milk
  • 2 tsp vanilla extract
  • 1 TBSP ground cinnamon
  • 1-2 TBSP butter

Instructions

Strawberry Rhubarb Compote {with basil infusion option}.

  • Mix the strawberries, rhubarb, lemon juice, honey, and water in a medium-sized sauce pan. Place over medium-high heat and bring to a boil. Once boiling, decrease the heat to low and let the mixture simmer for about 30-45 minutes, or until you reach the consistency you desire.
  • If you're infusing the compote with basil, add the chopped basil to a tea infuser or tie it up in a tea bag or small cheese cloth and place it into the mixture as it simmers for the length of simmering time.
  • Once the compote has reached the consistency you prefer, remove the infuser (if using), and set the compote aside to cool. 

French toast.

  • In a medium-sized bowl or shallow dish, whisk together the egg, milk, vanilla, and cinnamon.
  • Heat a large non-stick pan or cast iron skillet over medium heat. Melt half the butter into it. Drench your first slice of bread into the egg mixture until it's completely absorbed, then place on your hot buttery skillet. Add another drenched slice of bread if you've got room for two. Fry the bread slices until golden brown and slightly crisped on each side, about 2-4 minutes. Continue until all of your slices of bread have been cooked.
  • Serve with the strawberry rhubarb compote and, if you'd like, fresh strawberries, fresh basil leaves, and maple syrup.