French Toast with Strawberries, Rhubarb

We're making with Portuguese French Toast with Local Strawberries and Rhubarb with Chef Joe Simone of The Sunnyside.

Ingredients:

8 Eggs
2 cups milk
2 cups half and half
1 tsp vanilla
Pinch salt
½ tsp ground cardamom (optional)
1 smallish loaf Portuguese Sweet Bread (I like Bristol Bakery’s but any one will do)
2 cups rhubarb, trimmed and cut into ¼” thick pieces
¼ cup sugar
2 cups strawberries, hulled and sliced
3 tbsp unsalted butter
¼ cup powdered sugar

Steps:
Prepare this the evening before you plan on serving if possible. Whisk together the eggs, milk, half and half, vanilla, salt and cardamom.

Cut the bread into 1” pieces and place in a large mixing bowl. Add the milk-egg mixture and very gently stir (or toss with your clean hands) to combine.

Spray a large glass or ceramic baking dish with pan release and then add the bread pudding mixture.  Cover and refrigerate at least 2 hours or (preferably) overnight.

Toss the cut up rhubarb with the sugar and refrigerate overnight in a non-reactive container.

Next day preheat the oven to 350F.

Uncover the bread pudding, drain the rhubarb, and scatter the strawberries and rhubarb all over the top. Generously sprinkle with the powdered sugar. Dot with butter and then bake for 30-45 minutes until the pudding has puffed and is golden brown. Serve hot or warm with maple syrup.

267 Water Street, Warren RI
401-247-1200
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www.thesunnysideri.com