French Toast with Rhubarb & Strawberry Fusion Compote

This creative twist on French toast is guaranteed to bit a hit on any breakfast or brunch table. Served with a warm, rhubarb and strawberry compote, your guests will be begging for more!

At a glance

Prep

15 min.

Total

40 min.

Serves

Cook: 25 min.

Cost per recipe: $8.08

Made With

V8 V-Fusion® Light Pomegranate Blueberry
Pepperidge Farm® 100% Whole Wheat Cinnamon Swirl Bread With Raisins

Add to Recipe Box
Print & Save
Send by Email

Email this recipe

Share your find! Send this recipe to a friend. And don’t worry, we won’t use your friend’s email address for anything other than sending this recipe.

Send your email through Facebook:

Or

Your email:*

Your friend's email:*

Type your message:*
I thought you might be interested in this recipe from Campbell’s Kitchen.

* Required fields
Send Cancel

Ingredients & Instructions
Nutritional Info
Recipe Tips
!

Hint: Check out these extra ways to make this recipe shine.
Notes

What You'll Need

1 cup V8 V-Fusion® Light Pomegranate Blueberry Juice
1 tablespoon cornstarch
1 stalk (about 18 inches long) rhubarb, trimmed and diced (about 1 cup)
2 cups strawberries cut in quarters
1 1/4 teaspoons ground cinnamon
1/8 teaspoon ground cloves
1 tablespoon honey
1/4 cup packed brown sugar
1 cup cholesterol-free egg substitute
1/4 cup nonfat milk
8 slices Pepperidge Farm® 100% Whole Wheat Cinnamon Swirl Bread With Raisins

How to Make It

1
Stir 2 tablespoons juice and the cornstarch in a small bowl until the mixture is smooth.
2
Heat the rhubarb, strawberries, remaining juice, 1/4 teaspoon cinnamon, cloves, honey and brown sugar in a 10-inch skillet over medium-high heat to a boil. Reduce the heat to medium-low. Cook for 10 minutes or until the fruit is tender. Add the cornstarch mixture and cook and stir for 2 minutes or until the mixture is thickened. Remove the skillet from the heat.
3
Beat the egg substitute, milk and remaining cinnamon in a shallow baking dish. Add 4 bread slices to the egg mixture and turn to coat. Repeat with the remaining bread slices while the first 4 are cooking as directed below.
4
Heat a 12-inch nonstick skillet over medium-high heat. Add the 4 coated bread slices and cook for 5 minutes or until lightly browned on both sides. Repeat with the remaining coated bread slices. Serve with the fruit mixture.

Full Screen View

Recipe Nutritional Information

Made With	V8 V-Fusion Light Pomegranate Blueberry Juice
Calories	340
Total Fat	4g
Saturated Fat	0g
Cholesterol	1mg
Sodium	363mg
Total Carbohydrate	58g
Dietary Fiber	7g
Protein	15g
Vitamin A	10%DV
Vitamin C	55%DV
Calcium	16%DV
Iron	25%DV

Easy Substitutions

Ingredient Note: Rhubarb is a seasonal vegetable that is often used in pies and other desserts. If it's not in season, you can substitute 1 cup thawed frozen rhubarb, diced or 1 cup additional strawberries in this recipe.

You need to be signed in to add a note to this recipe.
Please Log In or Register.

RID#61167