Krazy for Kebobs
The very best thing about this breakfast (besides the fact that it’s delicious and versatile, allowing you to change up the fruit with the season) is the fact that it can be made in advance.
I don’t know about you, but any recipe that can make my mornings flow a little more smoothly is a keeper in my books.
Whenever we have a dinner that calls for a side of baguette, I aim to have extra bread leftover so I can make French toast kebobs. When our dinner is finished, I cut the bread into chunks while I’m cleaning up the kitchen, throw it all into a bowl and cover it with an egg and milk mixture. The kitchen is already a mess, so it really isn’t a big deal to dirty one more bowl.
The bread goes into the fridge where it rests until morning. The next day I heat a skillet on the stove, throw the pieces into a pan and in less than five minutes, breakfast is cooked.
My boys, Ben and Jackson, love anything that comes served on a stick, so I slide the toasts cubes along a bamboo skewer, along with fresh blueberries, and add a small dish of maple syrup for dipping.
French Toast Kebobs
You’ll Need:
- 10” piece of baguette, sliced and cut into 1” chunks
- 1 egg
- 3 Tbsps milk
- 1 tsp sugar
- 1 tsp vanilla
- ½ tsp cinnamon
- Fresh blueberries
- Maple syrup
Prep and Cook:
- Place the baguette chunks in a medium-sized mixing bowl and set aside.
- Combine the egg, milk, sugar, vanilla and cinnamon in a small bowl of glass measuring cup and whisk well.
- Pour the egg mixture over the bread and toss together, making sure each piece of bread is covered in the liquid. Cover and place in the fridge overnight.
- Melt the butter and oil in a skillet set over medium high heat.
- Add the bread chunks to the pan, cooking each side until golden brown, about 2 minutes per side.
- Transfer the bread to a platter and slide the bread onto a bamboo skewer, alternating the pieces with fresh blueberries.
- Serve with maple syrup.
