Here at Lexington House, we get to enjoy the unique perk of having an ice cream shop right on the property—Scoops of Lexington! With that sweet convenience, we love to elevate our breakfast dishes with a scoop of premium ice cream, like our Strawberry Rhubarb Cobbler.
One of the guest favorites at Scoops is the Strawberry Rhubarb Cream Puff, and it inspired us to bring those same flavors into a cozy morning treat. So we created this delicious twist on classic French toast—just for you!
8 to 10 eggs
1/4 cup of white sugar
1 tsp of vanilla
1 tsp of cinnamon
3/4 loaf of Russo's Cinnamon Bread
1 cup of Strawberry Rhubarb Cobbler ice cream, melted
1/2 cup whole milk
(if you don't have ice cream, use 1 1/2 cups whole milk, (total))
Whip eggs and add sugar, vanilla, cinnamon, milk/ice cream together. Fold the bread cubes into the liquid ingredients, adding extra milk as needed to ensure everything is evenly moistened. For optimal texture and flavor, let the mixture rest overnight so the bread can fully absorb the custard.
Sprinkle with powdered sugar, then serve with your favorite maple syrup and a generous dollop of whipped cream.
Bake at 350 for 45 to 50 minutes, Serves 10 people.
