Baked French Toast with Strawberry-Rhubarb Sauce

 

1/2

cup Gold Medal® all-purpose flour

1 1/2

cups fat-free (skim) milk

1

tablespoon sugar

1/2

teaspoon vanilla

1/4

teaspoon salt

6

eggs or 1 1/2 cups fat-free egg product

18

slices (1 inch thick) French bread

2

cups medium whole strawberries

2

cups cut-up rhubarb (about 1 1/3 lb)

1/3

cup water

1

box (4-serving size) strawberry-flavored gelatin

• 1 Grease 15x10x1-inch pan with cooking spray. In medium bowl, beat flour, milk, sugar, vanilla, salt and eggs with wire whisk until smooth.
• 2 Arrange bread slices to fit in single layer in pan. Pour egg mixture over bread slices; turn to coat both sides. Cover and refrigerate at least 8 hours but no longer than 24 hours.
• 3 Heat oven to 450°F. Uncover; bake 10 to 13 minutes or until golden brown.
• 4 Meanwhile, in 2-quart saucepan, heat strawberries, rhubarb and water to boiling. Boil 5 minutes, stirring occasionally; remove from heat. Stir in gelatin until dissolved. Boil 2 minutes longer, stirring constantly. Serve warm sauce with French toast.