French Toast with Rhubarb & Strawberry Fusion Compote

Prep: 15 mins | Total: 40 mins | Servings: 4

  • SERVES 4
  • Prep Time: 15
  • Cook Time: 40


  • 1 cup V8 V-Fusion® Light Pomegranate Blueberry Juice
  • 1 tablespoon cornstarch
  • 1 stalk (about 18 inches long) rhubarb, trimmed and diced (about 1 cup)
  • 2 cups strawberries cut in quarters
  • 1 1/4 teaspoons ground cinnamon
  • 1/8 teaspoon ground whole cloves
  • 1 tablespoon honey
  • 1/4 cup packed brown sugar
  • 1 cup cholesterol-free egg substitute
  • 1/4 cup non fat milk
  • 8 slices Pepperidge Farm® 100% Whole Wheat Cinnamon Swirl Bread With Raisins


  1. Stir 2 tablespoons juice and the cornstarch in a small bowl until the mixture is smooth.
  2. Heat the rhubarb, strawberries, remaining juice, 1/4 teaspoon cinnamon, cloves, honey and brown sugar in a 10-inch skillet over medium-high heat to a boil. Reduce the heat to medium-low. Cook for 10 minutes or until the fruit is tender. Add the cornstarch mixture and cook and stir for 2 minutes or until the mixture is thickened. Remove the skillet from the heat.
  3. Beat the egg substitute, milk and remaining cinnamon in a shallow baking dish. Add 4 bread slices to the egg mixture and turn to coat. Repeat with the remaining bread slices while the first 4 are cooking as directed below.
  4. Heat a 12-inch nonstick skillet over medium-high heat. Add the 4 coated bread slices and cook for 5 minutes or until lightly browned on both sides. Repeat with the remaining coated bread slices. Serve with the fruit mixture.
Nutritional Information per serving:

Calories-314, Total Fat-2.8g, Saturated Fat-0g, Cholesterol-0mg, Sodium-401mg, Total Carbohydrate-62.3g, Dietary Fiber-5.9g, Protein-13.2g, Vitamin A-6%, Vitamin C-110%, Calcium-15%, Iron-20%

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