Strawberry Rhubarb French Toast

Plant-based French Toast with a 4 -ingredient batter topped with a strawberry-rhubarb compote. Enjoy for a special breakfast treat in less than 30 minutes.

Have you ever eaten breakfast in bed?

I can’t say that I have.

It’s one of those things that sounds so perfect in theory, but when it comes down to it is actually kind of hard to pull off.

Once I’m up, I’m up.

And then there’s the logistics of serving and eating without getting breakfast ON your bed…

If I had to pick a breakfast in bed meal, though, it would be these Strawberry Rhubarb French Toasts.

They’re the perfect balance of cozy and fancy to brighten up your bedspread.

And since it’s Mother’s Day and all, you should probably make them for your mom and serve them to her in bed Sunday morning.

I thought this recipe was appropriate for Mother’s Day because rhubarb always reminds me of my mom’s rhubarb pies.

The best part was the rhubarb filling.

I used to dig my spoon deeper and deeper into the interior of the pie, extracting all of the sweet pink until finally I was left with a concave pie crust.

It was really good filling. I’ve never been a big pie crust eater, unless it’s graham crackers crust. But that’s a story for another post.

Instead of making a pie, I decided to throw my fresh rhubarb in a naturally sweetened compote that comes together in less than 5 minutes.

You’re going to love the combination of strawberry and rhubarb, sweetened naturally with fresh orange juice and maple syrup.

This compote recipe make a lot, so you’ll have extra to spread on toast, top pancakes, ice cream, or desserts throughout the week.

I highly recommend it in a warm bowl of oatmeal for something a bit different.

This is my go-to French toast recipe with a super easy batter made from almond milk, almond milk yogurt, and protein powder.

If you don’t have protein powder, substitute GF flour like chickpea or oat flour.

Stale, sturdy bread works best for this recipe.

I used an old loaf of wheat free bread for mine and it held up perfectly.

Be sure to bookmark this recipe for any-time French toasting!

If you make this Strawberry Rhubarb French Toast for you or your mom, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to make more yums.

Give me a shout on Instagram and use #floraandvino to show me your french toast.

Visit my Pinterest page to pin more recipe like this one to make later!

For more berry-licious breakfast recipes, check out my Triple Banana Berry Power Muffins or my Personal Peanut Butter Protein Pancake Pizza!

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XO Lauren

Strawberry Rhubarb French Toast

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★★★★★

5 from 1 reviews

• Author: Flora & Vino
• Prep Time: 10 mins
• Cook Time: 10 mins
• Total Time: 20 mins
• Yield: 4 slices

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Description

Plant-based French Toast with a 4 -ingredient batter topped with a strawberry-rhubarb compote. Enjoy for a special breakfast treat in less than 30 minutes.

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Ingredients

• FRENCH TOAST
• 4 slices of bread (stale bread works best!)
• 1 scoop protein powder or 1/4 cup gluten free flour
• 1/4 cup almond milk yogurt
• 1/2 tsp cinnamon
• 1/4 cup unsweetened almond milk
• STRAWBERRY RHUBARB COMPOTE
• 2 cups fresh or frozen strawberries, hulled and halved
• 4 small stalks rhubarb, trimmed and diced
• 2 TBSP orange juice
• 1– 2 TBSP maple syrup
• For serving: fresh basil, sprinkle of chia seeds, maple syrup

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Instructions

1. To make the Strawberry Rhubarb Compote, add the diced berries and rhubarb to a pan with orange juice and bring to a rapid boil over medium high heat.
2. Allow to boil for 3-5 minutes, until rhubarb is fork tender and the fruit starts to break down.
3. Stir in 1-2 TBSP maple syrup, to taste. Set aside.
4. To make the French Toast, spray a pan with coconut oil spray and turn heat to medium.
5. In a bowl, combine the yogurt, almond milk, protein powder or GF flour, and cinnamon and whisk to combine. You want the mixture to be runny but not watery.
6. Dip the stale bread into the mixture, coating all sides. Tap off the excess and transfer to the pan.
7. Heat the French toast for 5 minutes on each side.
8. Transfer to a plate and top with the Strawberry Rhubarb Compote, more yogurt, basil, and maple syrup.
9. Store leftover Strawberry Rhubarb Compote in airtight container in the fridge for up to one week.

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• Category: Breakfast
• Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free