This post is sponsored by Siggi’s. All opinions contained within are my own. As always, thank you for allowing me to partner with brands I love to bring you wholesome, balanced recipes!
May is officially here and that not only means Spring produce is in full effect, but also that Mother’s Day is just around the corner! Time to start planning the perfect breakfast in bed treat (definitely not a shameless hint to my husband! 🙂 )
In all seriousness though, this Mother’s Day is extra special for me because it’s the first one I’ll be celebrating as a mother myself! So, while I love my husband to death, I’m thinking I might need something a little more special than his signature dish of scrambled eggs and toast 
That’s why I decided I would create something I could make the night before – this way, all he has to do is bake it in the oven before I wake up!
With that in mind, I immediately thought about baked French toast – a dish that’s best when marinated overnight anyway. As I wandered the aisles of the grocery store pondering what flavor I should pick, the rhubarb caught my eye (SO happy that it’s back) and I knew I had to try to turn my absolute favorite strawberry rhubarb pie into a wholesome breakfast option.
I loaded my cart with all the necessary ingredients and headed home to make a test batch. And you GUYS. This dish turned out better than I ever could have imagined. Just the smell as it was baking had me drooling, so I knew it was going to be good. It’s Mother’s Day breakfast in bed worthy for sure.
The best part about it, is that it feels super gourmet, but is actually really easy to pull together and has just 10 simple ingredients! I also love the addition of siggi’s 4% whole-milk strawberry & rhubarb yogurt which adds even more flavor and protein into the dish and contains only 8 grams of sugar per container! If that’s not winning Mother’s Day, I don’t know what is.
Whether you’re celebrating as a mom yourself, or treating your own mom, I promise you this is a dish that will win over the hearts of mothers everywhere!
Ingredients
- 1 loaf whole grain french bread
- 6 large eggs
- 2 cups milk
- 1 container (4.4 oz or about 1/3 cup) Siggi’s 4% strawberry & rhubarb yogurt
- 1.5 tablespoons vanilla extract
- 3/4 cups granulated sugar
- 1 teaspoon lemon zest
- 1 cup strawberries, diced
- 1 cup rhubarb, diced
- Optional toppings: More Siggi’s 4% strawberry & rhubarb yogurt, sliced strawberries, pure maple syrup
Instructions
- Grease a 9x13 inch baking sheet (or 4 2.5-cup, oven safe ramekins, see note)
- Tear or cut French bread into cubes and place into the baking dish
- Meanwhile, whisk together eggs, yogurt, milk and vanilla in a large bowl
- In a small bowl, combine sugar and lemon zest and mix with your hands until fragrant
- Add sugar mixture to eggs and mix well then pour over bread cubes
- Combine strawberries and rhubarb into a single bowl and mix well then pour over bread cubes making sure to press them down into the dish so that they are dispersed throughout
- Cover with plastic wrap and place in the fridge at least 1 hour but preferably overnight
- When you’re ready to bake, preheat the oven to 350 degrees F
- Remove French toast from the fridge, uncover and bake for 45-55 minutes or until liquid is set and bread is browned.
- Allow to cool then top with toppings of choice and enjoy!
Notes
If using ramekins, divide all ingredients evenly into 4 bowls. Each ramekin serves 2.
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