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Whoa – what happened there? I blinked and it’s May already. Oops.
I’ve been pretty quiet the past few weeks, taking some time for extra rest (the baby has me run off my feet!) but working on lots of fun stuff for you. Last weekend was the first day of the summer Farmer’s Market near our place. I picked up a whole bunch of rhubarb and have a few recipes lined up, including this one – perfect for Mother’s Day Brunch tomorrow if you’re not sure what to make yet.
If you still have time today, head out to the market for some fresh eggs, rhubarb and a loaf of bread, put the strata together and leave it in the fridge overnight. Set your alarm a little early to pull the strata out of the fridge and let the chill come off it while the oven warms up. You can even go back to bed for a bit once you put it in the oven – just be sure to set your alarm. Although the smell of cinnamon, cardamom and ginger will probably wake you up.
Hope you enjoy!
Baked Rhubarb French Toast Strata
- ¾ loaf of bread (about 6 cups when cut into cubes)
- 2 cups diced rhubarb (fresh or frozen)
- 6 large eggs
- 2 cups whole milk or cream
- ¼ cup brown sugar, plus 2 tablespoons
- 1 tsp vanilla
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon ground ginger
- Cut bread into cubes and remove crust, if desired. Grease an 8×8 baking pan with butter or oil. Add the bread and rhubarb and set aside.
- In a large bowl whisk together eggs, milk, ¼ cup of brown sugar, vanilla, cinnamon, cardamom and ginger until well combined.
- Pour mixture over the bread and rhubarb. Cover with aluminum foil and let sit in fridge for an hour or leave in overnight.
- Remove from fridge about 30 minutes before baking and preheat oven to 350⁰F.
- Top with 2 tablespoons of brown sugar and bake with foil cover on for 45 minutes. Remove foil and bake for another 15-20 minutes until center is set and top is golden brown.
- Let sit for 5-10 minutes before serving. Serve with maple syrup, yogurt or whipped cream.