Sour Dough Baked French Toast and Old Fashioned Rhubarb Sauce

Sour Dough Baked French Toast!

Sour Dough Baked French Toast – brought to you by The Mandolin Inn

Serves 6-8

    (What I do to lower the fat content if you are so inclined)


1 loaf sour dough bread   (or French or Italian) cut in 1 inch slices ¼ teaspoon ground nutmeg
6 large eggs (egg beaters) ¼ cup butter (light butter   or margarine)
1 ½ cups milk (skim) ½ cup firmly packed light   brown sugar
1 cup cream (fat free half   and half) ½ cup sliced  almonds (use sparingly or delete)
1 teaspoon vanilla extract 1 tablespoon light corn   syrup
¼ teaspoon ground cinnamon


Coat 9 x 13-inch pan with non-stick cooking spray. Arrange breads slices to fill pan. In a medium bowl combine eggs, milk, cream, vanilla, cinnamon and nutmeg. Mix well, then pour over bread slices. Cover and refrigerate overnight.


Next Day – preheat oven to 350°.  In a small bowl, add melted butter, sugar and corn syrup. Mix well and spread evenly over bread. Sprinkle with almonds. Bake for 60 minutes, or until puffed and golden.


Serve with Old Fashioned Rhubarb sauce (recipe below) and sausage links.


Old Fashioned Rhubarb Sauce



1-2 quarts rhubarb, washed   and cut into small pieces 1–2 pints strawberries,   washed and hulled (optional)
8 cups sugar  


Place rhubarb in large saucepan. Cover with sugar. Let these ingredients stand for 12 hours. Then, bring quickly to the boiling point. Add strawberries. Simmer until thick – about 15 minutes.


(Note – leftover sauce refrigerates well.)


About Amy: Amy owns and runs The Mandolin Inn, a Dubuque Iowa bed & breakfast.