4.5 from 12 votes
Strawberry French Toast Bake With Rhubarb
This easy, gluten-free French toast bake is bursting with sweet strawberries and tangy rhubarb for a perfect, make-ahead spring breakfast or brunch!
Prep Time
20 mins
Cook Time
1 hr
Additional Time
6 hrs
Total Time
7 hrs 20 mins
Servings:
12
servings
Calories:
286 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
For The Casserole:
- 2 cups almond milk divided, unsweetened vanilla
- 4 egg large
- 4 tablespoons honey
- 2 teaspoons vanilla extract
- Pinch salt
- 1 gluten-free white bread cubed, lightly packed, 18-ounce loaf
- 1 cup strawberries sliced
- 1/2 cup rhubarb sliced
For The Crumble:
- 1/2 cup almond flour
- 1/2 cup rolled oats gluten-free, old-fashioned
- 1/4 cup coconut sugar
- 2 tablespoons + 2 teaspoons coconut oil at room temp, should be the consistency of softened butter
For The Sauce:
- 2 cups strawberries roughly chopped
- 1 cup rhubarb sliced
- 2 tablespoons honey
- 2 tablespoons water
Instructions
- In a very large bowl, whisk together 1 1/2 cups of the almond milk, the eggs, honey, vanilla, and salt until well combined.
- Add the cubed bread, sliced strawberries, and rhubarb to the mixture. Gently toss until the bread is evenly coated in the egg mixture.
- Pour the mixture into a greased casserole dish. Cover with tinfoil and refrigerate for at least 6 hours or overnight.
- The next day, preheat oven to 350°F.
- Pour the remaining 1/2 cup of almond milk over the casserole to give it some extra moisture. Gently press the bread cubes down so they are packed together.
- In a small bowl, make the crumble by stirring together the almond flour, oats, and coconut sugar. Add the coconut oil and stir with your hands until well mixed and crumbly.
- Sprinkle the crumble evenly over the casserole. Bake until the eggs are set and the casserole begins to bubble, about 50 minutes to 1 hour.
- While the casserole bakes, combine all the ingredients for the sauce in a medium pot over medium heat. Bring to a steady simmer and cook until the strawberries soften, stirring frequently, about 7-8 minutes.
- Lightly mash the rhubarb and strawberries with a fork, but make sure to leave some texture. Cook an additional 6-7 minutes until the sauce thickens and slightly reduces. Set aside.
- Once the casserole is set, broil it on high for 2-3 minutes, until the crumble is lightly golden brown and crunchy. Watch it closely because the crumbs can burn quickly!
- Pour the sauce over the casserole and serve warm.
Cup of Yum
Nutrition Information
Calories
286kcal
(14%)
Carbohydrates
42g
(14%)
Protein
6g
(12%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.01g
(1%)
Cholesterol
64mg
(21%)
Sodium
262mg
(11%)
Potassium
138mg
(3%)
Fiber
3g
(12%)
Sugar
17g
(34%)
Vitamin A
214IU
(4%)
Vitamin C
22mg
(24%)
Calcium
147mg
(15%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 286
% Daily Value*
| Calories | 286kcal | 14% |
| Carbohydrates | 42g | 14% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 64mg | 21% |
| Sodium | 262mg | 11% |
| Potassium | 138mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 17g | 34% |
| Vitamin A | 214IU | 4% |
| Vitamin C | 22mg | 24% |
| Calcium | 147mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.