I’m not sure why, but there is something about putting food on a stick that automatically makes it more fun. Think about it – popsicles, corn dogs, chicken kabobs, cake pops, and now you can even get cheesecake on stick! I knew instantly when I saw these french toast kabobs that they would be perfect for brunch. Threaded on a skewer alongside fresh fruit and served with a blueberry sauce makes the kabobs a lighter version of traditional french toast, which is heavy and covered in butter and syrup. These are perfect for a party because they are easy and fun to eat!
French Toast Kabobs
Yields: About 20 kabobs
1 large loaf of bakery bread, cut into 1-inch cubes
1/2 cup buttermilk
1/2 cup milk
1 tsp vanilla extract
pinch of salt
2 Tablespoons sugar
1 teaspoon ground cinnamon
Fruit of your choice
1 pint blueberries
3/4 cup pure maple syrup
Lay the bread cubes in a single layer on a cookie sheet. Toast 5-10 minutes, or until crisp but not browned. You can also leave them out overnight to get somewhat stale.
Whisk together the eggs, milk, buttermilk, vanilla, and salt. Gently toss the bread cubes in the egg mixture.
Spray a frying pan with non-stick spray. Cook the bread cubes, in batches, turning to brown each side of the bread. Set aside on a large cookie sheet. Meanwhile, mix the cinnamon and sugar in a small bowl.
Toss the french toast bites with the cinnamon/sugar mixture. Thread the bread cubes onto skewers, alternating with your desired fruit. Serve with maple syrup or blueberry sauce.
To make the blueberry sauce, combine the blueberries and syrup in a small saucepan. Bring to a boil, and cook, stirring continuously. Serve alongside the french toast kabobs.
Source: As seen on Pink Parsley, originally from Williams Sonoma