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5
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French Toast Fingers with Stewed Rhubarb
Prep Time
10
minutes
mins
Cook Time
5
minutes
mins
Total Time
15
minutes
mins
Ingredients
6
eggs
1/2
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
Instructions
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.
Notes
* Use dense, thick cut or slightly stale bread in order for the fingers to hold their shape.