Baked French Toast With Strawberry Rhubarb Sauce

1/2 cup flour
1 1/2 cups milk
1 tablespoon sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
6 eggs
18 slices French bread, -- 1 inch thick
Strawberry Rhubarb Sauce -- (recipe below)

Generously grease jelly roll pan, 15 1/2 X 10 1/2. Beat flour, milk, sugar, vanilla, salt and eggs with a hand beat until smooth.
Arranage bread slices to fit in a single layer in pan. Pour egg mixture over bread slices. Turn to coat both sides. Cover and refrigerate for up to 24 hours.
Heat oven to 450 degrees. Uncover, and bake 10 to 13 minutes, or until golden brown. While French Toast is baking, make Strawberry Rhubarb Sauce. Serve warm sauce with French toast.

Strawberry Rhubarb Sauce:
2 c medium whole strawberries
2 c cut-up rhubarb (about 1 1/3 lbs)
1/3 c water
1 pkg. (4 serving size) strawberry flavored gelatin

Heat strawberries, rhubarb and water to boiling in a 2 quart saucepan. Boil for 5 minutes, stirring occasionally. Remove from heat. Stir in gelatin until dissolved. Boil 2 minutes longer, stirring constantly. Store covered in refrigerator.

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