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Ingredients for 4 servings

Fruit compote:

3/4 cup water

¼ cup sugar

1 cup rhubarb stalks, rinsed, trimmed, cut into 1” lengths

1 cup fresh strawberries, rinsed, hulled and halved


3 large eggs

1/2 teaspoon ground cinnamon

¼ teaspoon ginger

3 tablespoons sugar

3/4 cup milk

¼ cup half and half cream

8 slices stale sandwich bread

3 tablespoons butter


Compote:  Dissolve the sugar in the water over low heat.  When it comes to a simmer, add the rhubarb and strawberries and cook slowly while making the toast.

Toast:  Beat together the eggs, seasonings, sugar, milk and cream.  Soak the bread slices on both sides for 1 minute.  Heat the butter in a large skillet and brown the slices on both sides.  Divide the slices among the plates and spoon on the warm fruit compote