Cinnamon French Toast with Strawberry Rhubarb Compote
Cinnamon French toast made with Sola low-carb bread topped with sweet strawberry rhubarb compote for a warm breakfast with bright fruit flavor and texture.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thesolacompany.com.
Ingredients
- 2 free-range eggs
- 1 tsp ground cinnamon
- 1 pinch ground nutmeg
- 1 tsp vanilla extract
- ½ cup (95 g) sugar-free, alternative sugar
- ½ cup (120 ml) heavy cream
- ½ cup (120 ml) whole milk
- 8 slices Sola Low-Carb Bread (variety of your choice)
- Oil of your choice for cooking
- Unsalted butter for cooking
- 3 oz (85 g) fresh strawberries, quartered
- 3 oz (85 g) fresh rhubarb, chopped
- ¼ cup (50 g) sugar-free, alternative sugar
- 2 tbsp water
- Unsweetened whipped cream
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