Ingredients
Equipment
Method
- Heat oven to 375F. Line a baking sheet with aluminum foil. Lightly grease a 13x9-inch baking dish with butter or spray with non-stick cooking spray.
- Toss rhubarb, strawberries, sugar and 2 tablespoons orange juice together on the prepared baking sheet. Bake for 15 to 30 minutes or until roasted and thickened, stirring halfway through the baking time. Transfer to a bowl to cool.
- In food processor blend ricotta, powdered sugar, heavy cream and zest for 1 minute or until smooth and creamy.
- Line the prepared baking dish with a single layer of bread slices. Spread the whipped ricotta evenly over the bread. Top with remaining bread slices.
- In a bowl, whisk milk, eggs, sugar, vanilla, orange zest and salt. Pour slowly and evenly over bread. Cover and chill in the refrigerator for at least 2 hours or as long as overnight.
- In a bowl, using a fork, combine flour, brown sugar, oats and butter until crumbly.
- Spread half of the strawberry rhubarb compote evenly over the French toast. Sprinkle on the crisp topping.
- Bake at 350F for 40 minutes or until puffed and golden brown.
- Serve slices with remaining strawberry rhubarb compote, whipped cream and syrup, if desired.
Notes
If using a glass baking dish then bake using the water bath method to prevent over browning the bottom of the French toast. Place the baking dish inside a larger pan and fill the larger pan with hot water about half way up the side of the baking dish.
For a richer custard base you can substitute some heavy cream for some of the milk.
For added crunch add some chopped pecans to the crisp topping.
