French Toast with Strawberry-Rhubarb Compote

What You Get

Strawberries

Rhubarb

Milk

Eggs

Ground cinnamon

Sliced brioche bread

What You'll Need

Sugar

Vanilla extract (optional)

Salt

Butter

Powdered sugar (optional)

Step 1

Hull the strawberries and cut them in halves or quarters, depending on size. Chop half of the rhubarb into ½-inch slices, reserving the rest for another use.

Step 2

In a small saucepan, combine the strawberries, rhubarb, ¼ cup sugar, ¼ cup water, and 1 teaspoon vanilla, if you have some on hand. Bring to a boil over medium-high heat and cook, stirring occasionally, until the berries break down and the liquid thickens slightly (it will continue to thicken as it cools), about 10 minutes.

Step 3

Meanwhile, in a large bowl, whisk together 1 cup milk, 4 eggs, 1 tablespoon sugar, 1 tablespoon vanilla extract, if you have some on hand, 1 teaspoon cinnamon, and ¼ teaspoon salt. Soak each piece of bread, about 20 seconds per side, then transfer to an unlined sheet pan. If any milk-egg mixture remains, re-soak the bread until most of the mixture is used up.

Step 4

In a large nonstick skillet over medium heat, melt 1 tablespoon butter. Working in batches, add slices of soaked bread and cook until golden brown, 2 to 4 minutes per side. Transfer to a large plate and tent with foil to keep warm. Repeat with the remaining slices of soaked bread, adding more butter to the pan as needed.

Step 5

Transfer the French toast to plates and dollop some of the compote on top. Transfer the remaining compote to a separate bowl for passing at the table. Dust with powdered sugar, if you want more sweetness, and serve warm.