French toast with strawberry-rhubarb filling

Ingredients:

• 2 cups hulled and chopped strawberries
• 4 small stalks rhubarb, chopped
• 1/3 cup + 2 tablespoons sugar
• 1 tsp vanilla extract
• A pinch of ground cloves
• 4 slices challah, 4 cm thick.
• 3 large eggs
• 3/4 cup whole milk
• 2 tablespoons unsalted butter
• Vanilla yogurt, for serving

Preparation:

1. Compote:
   
   Combine strawberries, rhubarb, 1/3 cup sugar, vanilla extract, and cloves in a medium saucepan and heat over medium heat. Cook, stirring occasionally, until the juices thicken and thicken, 20-25 minutes. Remove from heat and let cool to room temperature. You can make the compote up to 2 days ahead; cover and refrigerate.
2. Make a slit in one side of each slice of bread, 3 inches wide and about three-quarters the depth of the slice, to create a pocket. Fill with filling, reserving about 1/4 cup for serving.
3. In a large baking dish, whisk together the eggs, milk, and remaining 2 tablespoons sugar. Place the filled bread in the eggs and soak for about 5 minutes on each side.
4. In a large nonstick skillet, melt the butter over medium heat. Add the soaked bread and fry until golden brown, 5-6 minutes per side, adjusting the heat as needed. Serve with compote and vanilla yogurt.