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9) Strawberry-Rhubarb Cobbler French Toast Casserole

Sweet-tart and a little jammy underneath, with a custard-soaked middle and a crisp top layer. Rhubarb shows up at the farmer's market for about six weeks in spring, and this is what I make the first time I see it. Macerate the fruit with sugar for 10 minutes before layering it in — that step pulls o
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 loaf day-old French bread cubed (about 8 cups)
  • 2 cups strawberries hulled and sliced
  • 2 cups chopped rhubarb
  • 1/2 cup granulated sugar for fruit
  • 6 large eggs
  • 2 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1/3 cup brown sugar
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 3 tbsp melted butter

Method
 

  1. Preheat oven to 350°F and grease a 9x13 baking dish.
  2. Toss strawberries and rhubarb with 1/2 cup granulated sugar and let sit 10 minutes.
  3. Layer half the bread cubes in the dish and spread the fruit mixture over them.
  4. Add remaining bread cubes on top and press gently.
  5. Whisk eggs, milk, cream, brown sugar, vanilla, cinnamon, and salt until smooth.
  6. Pour custard evenly over the bread and press to soak.
  7. Drizzle melted butter over the top.
  8. Bake uncovered 45–50 minutes until set and golden.
  9. Let rest 10 minutes before serving.