BAKED FRENCH TOAST WITH STRAWBERRY-RHUBARB SAUCE

Baked French Toast with Strawberry-Rhubarb Sauce image

Mmm! Piping-hot French toast from the oven serves your brunch bunch. Making it's a breeze because you can do it the day before.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 8h25m

Yield 18

Number Of Ingredients 11

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Ingredients

1/2 cup Gold Medal™ all-purpose flour
1 1/2 cups milk
1 tablespoon sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
6 eggs
18 slices (1 inch thick) French bread
2 cups medium whole strawberries
2 cups cut-up rhubarb (about 1 1/3 lb)
1/3 cup water
1 box (4-serving size) Jell-O™ strawberry-flavored gelatin

Steps:

Generously grease 15x10x1-inch pan with shortening or cooking spray. In medium bowl, beat flour, milk, sugar, vanilla, salt and eggs with wire whisk until smooth.
Arrange bread slices to fit in single layer in pan. Pour egg mixture over bread slices; turn to coat both sides. Cover and refrigerate at least 8 hours but no longer than 24 hours.
Heat oven to 450°F. Uncover; bake 10 to 13 minutes or until golden brown.
Meanwhile, in 2-quart saucepan, heat strawberries, rhubarb and water to boiling. Boil 5 minutes, stirring occasionally; remove from heat. Stir in gelatin until dissolved. Boil 2 minutes longer, stirring constantly. Serve warm sauce with French toast.

Nutrition Facts : Calories 160, Carbohydrate 27 g, Cholesterol 70 mg, Fat 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 270 mg, Sugar 7 g, TransFat 0 g