Here’s one way to use stewed rhubarb – a dipping sauce for French Toast fingers.
These little fingerlings are easy enough to make, but there are a few tricks to make them sturdy enough to stand up straight and not be soggy or floppy.
Top Four Tips for French Toast Fingers
1. Use Sturdy Bread
We used sturdy gluten free bread (All But Gluten), thick cut whole wheat Texas toast and thick cut rye bread that spent a couple days on the counter. Fresh, soft bread is not going to work if you want toast fingers that won’t flop over. The bread needs to be thick enough, dense enough or slightly stale to hold the egg dip without becoming soggy and falling apart. If fresh, soft bread is all you have, dry it out a little by popping it in the toaster or oven for a few minutes.
2. Cut the Bread Before Dipping
You want to brown the toast fingers on all sides, so cut your bread into slices before you dip and fry your toast.
3. Use Less Liquid than Regular French Toast
The more milk you add to your egg mix the looser your toast will be. If you’re serving full sized French toast on a plate and people are using forks and knives, that’s alright. However, if you’re asking people to use their fingers, give them something to hold onto by reducing the amount of milk you add to the egg dip.
4. Cook Thoroughly
Make sure you’re frying all sides and err on the side of overcooking your French toast fingers. Don’t burn it, just make sure it’s golden brown on all sides and the custard is set throughout.
- 6 eggs
- 2/3 cup milk
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 10-12 thick cut, slightly stale bread slices*
- 1 Tbsp canola oil
- 2 cups stewed rhubarb
- In a large bowl, thoroughly whisk eggs to ensure egg whites and yolks are completely mixed.
- Add milk, vanilla and cinnamon. Stir well.
- Slice bread into 3/4 to 1 inch slices, you should get three strips out of a regular slice of bread and 4 strips out of a slice of rye bread.
- Dip bread pieces in egg mixture.
- Heat a portion of the oil to coat the bottom of a skillet or griddle. Add the rest of the oil as needed to prevent toast from sticking to pan.
- Add dipped bread fingers to skillet and cook over medium high heat until brown on all four sides, about 3-4 minutes.
- Remove from pan.
- Pour 1 Tbsp of stewed rhubarb in the bottom of each jar or cup.
- * Use dense, thick cut or slightly stale bread in order for the fingers to hold their shape.
Yes, I get a little excited about rhubarb! After a long cold winter, I thoroughly enjoy experimenting and coming up with new recipes using this first crop. If you’re interested in learning more about rhubarb, how to work with it and even more sweet and savory recipes, call me! I’m always ready to lead a workshop or do some more recipe testing. I’m a Professional Home Economist, author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, mom and veggie gardener.