If you frequent the Twitter Party circuit (and if you don’t, you’re missing out!) I’m really hoping you caught our #EggcellentEggs Twitter Party before the holidays. Because if you did, chances are, you’ve already made this portrait of deliciousness at least once. Three words: French Toast Kabobs.
It’s just one of the scrumptious brunch recipes you’ll find at eggs.ca, and is quite possibly the perfect meal for a late Sunday morning in winter. The trick is to use thick-sliced bread – or better yet, buy unsliced bread and slice it yourself (or ask to have it sliced at the bakery or grocery store). You’ll want the slices to be about 1-inch thickness. Day-old bread is best for French toast; when dipped in the egg mixture, it will hold its shape and absorb just the right amount of eggy goodness.
1/4 tsp ground cinnamon
1/2 cup milk
1/2 tsp vanilla
4 (1-inch) thick slices day-old whole grain bread
3 medium bananas
3/4 cup fruit-flavoured or vanilla yogurt
1. Whisk eggs and cinnamon in shallow bowl until blended. Whisk in milk and vanilla.
2. Spray large skillet with cooking spray. Heat skillet over medium heat.
3. Dip one slice of bread at a time into egg mixture, turning to coat both sides. Remove from egg mixture, letting excess drip off. Place bread on hot skillet. Cook until bottom is golden brown, 1 to 2 minutes. Turn over and cook other side until browned.
4. Remove bread from skillet and place on cutting board. Cut each slice into three equal strips, then each strip into three cubes. Cut each banana into six slices.
5. Thread a cube of bread onto 8-inch wooden skewer. Alternately add fruit and bread so skewer has three bread cubes and three portions of fruit. Repeat with remaining bread cubes and fruit, making 12 skewers. Serve with yogurt for dipping.
• Use the bread of your choice (e.g. white, raisin, sourdough).
• Omit cinnamon; use chocolate milk instead of white milk.
• Drizzle kabobs with maple syrup, fruit syrup or chocolate sauce.
• Sprinkle cinnamon sugar over both sides of French toast before cutting into cubes.
• Sprinkle kabobs with icing sugar.