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french toast kabobs

By 6/13/2007

this is such a good idea and i would eat these like it was my job.

Serves 4
8 large eggs, lightly beaten
2/3 cup nonfat buttermilk
1 salt
1/4 teaspoon vanilla extract
1 (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)

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

thanks martha


  1. i could be hired as an assistant. quality control purposes.

  2. oh my goodness, those look amazing. now I'm thinking of other kabob ideas!!

  3. My boy made these for me last weekend. Yum!