Strawberry Rhubarb Ricotta Stuffed French Toast (easier to make than it is to say!)

We certainly have been blogging a lot about rhubarb recently, haven’t we?  Well, that is because it is delicious.  In a previous post, I describe how to make a rhubarb (or strawberry rhubarb) compote and discuss some non-baking uses for it.  The other day I found myself with leftover compote and stale ciabatta and decided French toast was on the menu for brunch. 

I have never really enjoyed French toast…to me it always tastes like someone stuck a bland, thin egg on a piece of sandwich bread, fried it, and then covered it with cinnamon and sugar.  Yuck.  The flavors never felt right to me, nor did the consistency of the bread (soggy).  But this recipe features strawberry rhubarb compote as the sweetener, a nice firm ciabatta as the base, and a creamy sweet cheese filling…I think I found a winner. 

When rhubarb goes out of season, I am going to experiment with other fruit compotes which should also work beautifully.  Until then, I think you could substitute fruit preserves for the compote without any ill effects if you are short on time.

Without further adieu, here is my:

Strawberry Rhubarb Stuffed French Toast Recipe (serves 2 [2 stuffed toasts per person])

The Filling:

¼ cup ricotta cheese

¼ cup softened cream cheese

2 tbsp. strawberry rhubarb compote

The Egg Wash:

1 egg

2 tbsp. milk or heavy cream

1 tbsp. strawberry rhubarb compote

Other:

8 slices of slightly stale ciabatta or French bread (about ½ inch thick)

Mix ingredients for filling together in one bowl, egg wash ingredients in another.  Spoon about 2 tablespoons of filling on half of the ciabatta slices, and top with the other slices.  Dip each stuffed “sandwich” in egg wash and cook in a buttered skillet, flipping once, until golden brown on each side.

Top with additional strawberry rhubarb compote, whipped cream, powdered sugar, and/or ice cream and serve!

Enjoy,

Brittany