French Toast Kebabs
Sunday morning equals sweet breakfast in my house. I came across this cool and fun idea to convert French toast into kebabs at MarthaStewart.com (the 'Kids'-section of course!). I'm no stranger to sliding down sweet treats on a wooden stick. Two years ago, I made cupcake kebabs. Today, French toast kebabs. Next week, who knows, maybe even macaron kebabs! And why not? The whole idea seemed so silly and fun, which is probably why I loved these so much. Rating: 4 out of 5.
French Toast Kebabs: adapted from MarthaStewart.com
- 3 large eggs, lightly beaten
- ¼ cup milk
- ¼ teaspoon ground cinnamon
- ¼ teaspoon vanilla extract
- ¼ loaf unsliced dense white bread (such as pullman), cut into 1-inch cubes
- 2 tablespoons unsalted butter
- ¼ cup fresh blueberries
- ¼ cup fresh raspberries
- 1 banana, sliced
- Maple syrup (optional)
- In a medium bowl, whisk together eggs, milk, cinnamon and vanilla. Stir in bread.
- In a large saute pan set over medium heat, melt 2 tablespoons butter. Place half of the bread mixture in pan; cook, turning occasionally with a spatula, until browned on all sides. Cook remaining bread in the remaining 2 tablespoons butter as before.
- Thread bread cubes onto skewers alternating with blueberries, raspberries, and banana slices. Serve immediately with maple syrup, if desired.