Strawberry Rhubarb French Toast Casserole

Strawberry Rhubarb French Toast Casserole
This Strawberry Rhubarb French Toast Casserole made with Nature’s Harvest 100% Whole Wheat Bread is a treat for you and everyone you’re willing to share it with.


18 slices Nature’s Harvest® Stone Ground 100% Whole Wheat Bread, cubed

6 eggs

2½ cups milk

¾ cup sugar

2 tablespoons vanilla

1 teaspoon cinnamon

1 cup strawberries, sliced

1 cup rhubarb, sliced

Strawberry Rhubarb Sauce:

4 cups strawberries, diced

4 cups rhubarb, diced

Juice of 1 lemon

½ cup sugar

¼ cup water

Crumble Topping:

1½ cups oats

¾ cup almonds, chopped

½ cup brown sugar

⅓ cup flour 

¾ teaspoon cinnamon

5 tablespoons canola oil

1. Preheat oven to 350˚F and spray a 9x13 baking pan with cooking spray. Slice bread into cubes and set aside.

2. For the sauce: Combine strawberries, rhubarb, lemon juice, sugar and water in a saucepan. Bring to a boil and cook 30-40 minutes, or until desired thickness.

3. For the crumble: Combine oats, almonds, brown sugar, flour and cinnamon in a medium bowl and stir to combine. Drizzle oil all over and stir until evenly coated over all ingredients.

4. In a large bowl, mix together eggs and milk. Add in sugar, vanilla, and cinnamon and stir until combined.

5. Place half of the bread cubes on the bottom of the baking dish. Add some of the strawberry rhubarb sauce followed by the rest of the bread cubes. Place the sliced strawberries and rhubarb over the bread cubes and pour the egg mixture on top.

6. Cover and let sit overnight.

7. Preheat oven to 350˚F. Remove from the fridge and add crumble. Bake for 45-50 minutes or until the French toast is set and golden brown. Serve with a drizzle of the remaining sauce on top.