French Toast Kabobs
Jan 11, 2012 15:21:09 GMT -5
Post by PrisonerOfHope on Jan 11, 2012 15:21:09 GMT -5
French Toast Kabobs
Ingredients
1 (11-oz.) can Pillsbury® Refrigerated Crusty French Loaf
4 whole eggs
1/2 cup milk
1/4 teaspoon vanilla
1/4 teaspoon ground cinnamon
1 cup raspberries
1/2 cup blueberries
6 inch bamboo skewers
4 tablespoons butter
maple syrup
powdered sugar
Directions
1. Bake French loaf according to package directions. Slice the French loaf into 1-inch cubes. Preheat oven to 250 degrees.
2. In a medium bowl, slightly beat eggs, milk, vanilla, and cinnamon. Add half of the bread cubes to the bowl and stir to coat.
3. In a large saucepan, melt 2 tablespoons of butter. Using a slotted spoon remove the soaked bread cubes and add them to the pan. Cook for 2-3 minutes over medium high heat flipping frequently to brown on all sides. When done, place on a cookie sheet and keep them warm in the oven.
4. Pour the remaining bread cubes into the egg mixture and stir to coat. Melt the remaining 2 tablespoons of butter in the pan and using a slotted spoon remove bread cubes and add them to the pan. Cook second batch of bread cubes in the same method as the first.
5. Thread fruit and bread on skewers. Serve immediately with maple syrup and a sprinkle of powedered sugar.
Ingredients
1 (11-oz.) can Pillsbury® Refrigerated Crusty French Loaf
4 whole eggs
1/2 cup milk
1/4 teaspoon vanilla
1/4 teaspoon ground cinnamon
1 cup raspberries
1/2 cup blueberries
6 inch bamboo skewers
4 tablespoons butter
maple syrup
powdered sugar
Directions
1. Bake French loaf according to package directions. Slice the French loaf into 1-inch cubes. Preheat oven to 250 degrees.
2. In a medium bowl, slightly beat eggs, milk, vanilla, and cinnamon. Add half of the bread cubes to the bowl and stir to coat.
3. In a large saucepan, melt 2 tablespoons of butter. Using a slotted spoon remove the soaked bread cubes and add them to the pan. Cook for 2-3 minutes over medium high heat flipping frequently to brown on all sides. When done, place on a cookie sheet and keep them warm in the oven.
4. Pour the remaining bread cubes into the egg mixture and stir to coat. Melt the remaining 2 tablespoons of butter in the pan and using a slotted spoon remove bread cubes and add them to the pan. Cook second batch of bread cubes in the same method as the first.
5. Thread fruit and bread on skewers. Serve immediately with maple syrup and a sprinkle of powedered sugar.
