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Baked Strawberry Rhubarb French Toast

Active Time: 30 minutes

Makes 2 servings

Photo shared by one of our members

Photo shared by one of our members


  • 2 eggs
  • ¼ cup almond milk
  • 2 tablespoons pure maple syrup
  • Pinch ground cinnamon
  • 2 tablespoons coconut palm sugar
  • 1 tablespoon water
  • 1 stalk rhubarb, diced ½” thick
  • 6-8 fresh strawberries, stems removed, cut in half
  • Pinch ground nutmeg
  • 2 teaspoons coconut oil or ghee
  • 5 slices almond flour bread - large cubes


  1. Preheat oven to 350 degrees F.
  2. In a medium bowl mix eggs, almond milk, syrup, and cinnamon to make a custard. Set aside.
  3. Cook sugar, water, and rhubarb over medium heat until the rhubarb starts to get tender but not mushy (5 minutes).
  4. Add strawberries and nutmeg and reduce to low. Simmer another 5 minutes or until strawberries are warmed through.
  5. Lightly grease a small baking dish or sauté pan with coconut oil or ghee.
  6. Place diced bread and custard in dish and bake in the oven for 12-15 minutes or until custard is cooked through.
  7. Divide among two plates and top with warm compote.