Rhubarb and Strawberry Croissant French Toast

Ingredients:

• 1 cup red rhubarb
• 1/2 cup sugar
• 6 large croissants
• 1 cup cream
• 1/2 cup milk
• 4 tablespoons unsalted butter, melted and cooled
• 4 large eggs, beaten lightly
• 1 teaspoon pure vanilla extract
• 3/4 cup real maple syrup
• 1 1/2 cups sliced strawberries
• 1 tablespoon sugar

Instructions:

1. Wash, peel (if necessary) and dice rhubarb. Put into a sauce pan with sugar. Let macerate for an hour. Cook on medium heat until the rhubarb starts boiling. Turn down heat to low and cook for approximately 10 minutes until mixture thickens. Set aside to cool. Can be done the day before.

2. Slice each croissant in half. Scatter ¼ cup of the rhubarb mixture on bottom half of each croissant. Cover with top half.

3. Whisk together the cream, milk, melted butter, eggs, vanilla, and maple syrup in a bowl. Dip each croissant in cream mixture and set into a 9×13 inch glass baking dish. Pour any remaining cream mixture over the croissants. Let the soaked croissants stand, covered loosely, for 1 hour.

4. Preheat the oven to 350°F. Preheat griddle to medium heat. Spray surface lightly with cooking spray. Arrange croissants onto griddle and cook each side until golden brown. Do not push down on croissant with a spatula or the filling will spill out. Rinse and dry your baking dish. Spray lightly with cooking spray and again arrange the croissants in the dish. Finish baking the French toast in the oven for about 10 to 15 minutes until the custard is done in the center.

5. While the croissants are finishing up in the oven slice the strawberries and sprinkle with the sugar. Let sit to macerate. When the croissants are done, arrange each on a plate and top with a ¼ cup of strawberries. Sprinkle with a bit of powdered sugar and serve with warm maple syrup.