Fluffy French Toast with Homemade Rhubarb Syrup

Fluffy French Toast with Homemade Rhubarb Syrup

This is my moms recipe that was passed down from an army wife back in the 70s. Of course I have made my own changes through the years but then again, I can never leave recipes alone. If I would make this everyday my hubby would be over the moon! He loves sweet breakfast dishes. I am more of a eggs and potatoes kind of girl but I do love French toast. Right now in Central Oregon it is rhubarb season, so of course I had to make my fluffy French toast with homemade rhubarb syrup and fresh strawberries. We both love brioche and I think this is the perfect bread for this recipe. Challah or Texas toast is also a great choice for this recipe.

So let’s get on with this quick and easy breakfast especially if the syrup is already made.


1/4 c wholewheat pastry flour
1 c whole milk
3 eggs
1 tbsp raw sugar (or white)
1 tsp baking powder
1 tsp cinnamon
1 tsp vanilla
Dash of salt



I use wholewheat pastry flour because I love the texture and flavor.
Depending on what else I am making sometimes I remove one yolk, so it has less eggy flavor.

Simply get a bowl and mix all above ingredients together. I like to use a square glass baking dish like a 9×9 because all shaped breads fit perfect without any mess, fuss or breakage.
This batter should be used within one hour, please discard any leftover. I usually just make toast for hubby to take the next morning to work. Reheat in a toaster.



2 cups of rhubarb chopped
1/2 cup of sugar
1/2 real maple syrup
Dash of salt
Squeeze of fresh lemon
1/2 stick of real butter

In a pot add your sugar, syrup and fresh or frozen rhubarb.
Cook on medium heat till it starts to boil, let that simmer but keep staring so it does not stick or scorch. When reduced to half add salt, lemon and butter, stir till it all comes together. Turn off heat and make your French toast.

Tips: frozen rhubarb will need to cook down longer because of the ice crystals.
If you don’t like the taste of maple you could also use corn syrup.
This will store in your fridge for a few weeks, in a tightly sealed mason jar.


Enjoy oxox Ms Foodie

  • avatar image
    Becky Barth
    July 20th, 2017 at 2:12 pm

    Looks and sounds delish! Thanks for the well-written and photographed post!! Kudos! xoxo


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