Created By: Andrea Kunkel
These sophisticated mixed berry French toast kabobs are surprisingly easy to make. Serve them on an elegant platter for brunch or just grab-and-go for quick breakfast!
- 2 eggs
- 1/4 Cup milk of your choice
- 1 Tsp. vanilla extract
- 1 Tbsp. maple syrup
- 1-2 Tbsp. butter
- 3 Slices kosher challah bread
- 7 sturdy 10-inch bamboo skewers
- 7 Driscoll’s Raspberries
- 7 Driscoll’s Strawberries, hulled
- 1 Tbsp. confectioners’ sugar
- More maple syrup for serving
PREHEAT a large skillet over medium heat.
CRACK 2 eggs into a medium bowl and WHISK eggs thoroughly.
ADD 1/4 cup milk, 1 teaspoon vanilla extract, and 1 tablespoon maple syrup.
WHISK to combine ingredients.
MELT butter in skillet.
DIP challah slices into egg mixture, one at a time.
FRY slices for about 2 minutes per side or until both sides are golden brown and ADJUST skillet temperature as needed.
CUT each French toast slice into 7 cubes.
SKEWER three French toast cubes, 1 raspberry, and 1 strawberry per skewer.
DUST skewers with confectioner’s sugar and DRIZZLE skewers with maple syrup.
SERVE skewers with additional maple syrup on the side.
0 cups per serving
|Total Fat||0 g|
|Saturated Fat||0 g|
|Total Carbohydrates||0 g|
|Dietary Fiber||0 g|