French Toast Kebabs

Even the pickiest eaters will gobble up these breakfast skewers.

  • Servings: 4

Source: Martha Stewart Kids, Summer

Ingredients

  • 8 large eggs, lightly beaten
  • 2/3 cup nonfat buttermilk
  • Pinch of salt
  • 1/4 teaspoon vanilla extract
  • 1 loaf (one-pound) unsliced dense white bread (such as pullman), crusts removed and cut into 1-inch cubes
  • 4 tablespoons unsalted butter
  • 1/2 pint fresh blueberries
  • 1/2 pint fresh raspberries
  • 2 bananas, sliced
  • Maple syrup (optional)

Directions

  1. Preheat oven to 250 degrees. Place a rimmed baking sheet in the oven to warm. In a medium bowl, whisk together eggs, buttermilk, salt, and vanilla. Stir in bread.

  2. 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. To keep warm, transfer to the oven. Cook remaining bread in the remaining 2 tablespoons butter as before.

  3. Thread bread cubes onto skewers alternating with blueberries, raspberries, and banana slices. Serve immediately with maple syrup, if desired.

Cook's Notes

Use 12 four-inch bamboo skewers for serving French toast cubes and fruit.

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