By Little Northern Bakehouse

Cousin to brunch, brinner is breakfast-style dinner. This super delicious strawberry rhubarb French toast is going to crush brinner. And breakfast. And dessert. Why? This is the first French toast we’ve made with our amazing new Sprouted Honey Oat loaf, which is baked with sprouted whole grains and oats for enhanced nutrition and easier digestion. The subtle sweetness of honey draws out the notes of strawberry and rhubarb even more. Enjoy!

step 01

In a medium saucepan, combine the compote ingredients and bring to a boil. Lower the heat to medium low and continue cooking until thick and jammy, approximately 20 minutes. Cool completely.

step 02

To make the soaking mixture, combine coconut milk, ground chia seeds, maple syrup, and vanilla in a shallow bowl.

step 03

Star assembling the sandwiches by spreading half of the slices with the cooled compote and topping with the remaining slices.

step 04

Working with one sandwich at a time, dip both sides into the soaking mixture and place a preheated non-stick pan greased with butter. Cook until golden brown on one side, flip and continue cooking until the second slice is golden as well. Repeat with the remaining sandwiches and serve with vanilla yogurt.

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