Strawberry-Rhubarb Stuffed French Toast

• 2 cups strawberries, hulled and chopped
• 4 small rhubarb stalks, chopped
• 1/3 cup plus 2 tablespoons sugar
• 1 teaspoon vanilla extract
• Pinch of ground cloves
• 4 1 1/2 -inch-thick slices challah bread
• 3 large eggs
• 3/4 cup whole milk
• 2 tablespoons unsalted butter
• Vanilla yogurt, for topping

1. Make the compote: Combine the strawberries, rhubarb, 1/3 cup sugar, the vanilla and cloves in a medium saucepan over medium-high heat; cook, stirring occasionally, until broken down and thickened, 20 to 25 minutes.
2. Remove from the heat and let cool to room temperature.
3. (You can make the compote up to 2 days ahead; cover and refrigerate.)
4. Cut a 3-inch-wide slit into one side of each bread slice, cutting about three-quarters of the way through to make a pocket.
5. Fill with the compote, reserving about 1/4 cup for topping.
6. Whisk the eggs, milk and the remaining 2 tablespoons sugar in a large baking dish.
7. Add the stuffed bread and soak, about 5 minutes per side.
8. Melt the butter in a large nonstick skillet over medium heat.
9. Add the stuffed bread and cook until golden brown and cooked through, 5 to 6 minutes per side, adjusting the heat if necessary.
10. Top with the reserved compote and yogurt.
11. Photograph by Andrew Purcell

strawberries, rhubarb stalks, sugar, vanilla, ground cloves, bread, eggs, milk, unsalted butter, vanilla yogurt

Taken from www.foodnetwork.com/recipes/food-network-kitchens/strawberry-rhubarb-stuffed-french-toast-recipe.html (may not work)