Recipe: Baked French Toast with Strawberry Rhubarb Sauce (make ahead)

BAKED FRENCH TOAST WITH STRAWBERRY RHUBARB SAUCE

"This hearty get-up-and-go breakfast will be ready in minutes when you prepare it the night before."

1/2 cup flour
1 1/2 cups milk
1 tablespoon sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
6 eggs
18 slices French bread, 1-inch thick
Strawberry Rhubarb Sauce (recipe follows)

Generously grease a (15 1/2 by 10 1/2-inch) jelly roll pan.

Beat flour, milk, sugar, vanilla, salt and eggs with a hand beat until smooth.

Arrange bread slices to fit in a single layer in pan. Pour egg mixture over bread slices. Turn to coat both sides. Cover and refrigerate for up to 24 hours.

WHEN READY TO BAKE:
Heat oven to 450 degrees F.

Uncover, and bake 10 to 13 minutes, or until golden brown.

While French Toast is baking, make Strawberry Rhubarb Sauce (or warm pre-made sauce). Serve warm sauce with French toast.

STRAWBERRY RHUBARB SAUCE

2 cups medium whole strawberries
2 cups cut-up rhubarb (about 1 1/3 lbs.)
1/3 cup water
1 (4 serving size) pkg. strawberry flavored gelatin

Heat strawberries, rhubarb and water to boiling in a 2 quart saucepan. Boil for 5 minutes, stirring occasionally. Remove from heat. Stir in gelatin until dissolved. Boil 2 minutes longer, stirring constantly. Store covered in refrigerator.

Makes 18 servings
Source: Gold Medal