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!
Prep Time:
10 minutes
Cook Time:
10 minutes
Serves:
7 kebabs
Ingredients
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
1
PREHEAT a large skillet over medium heat.
2
CRACK 2 eggs into a medium bowl and WHISK eggs thoroughly.
3
ADD 1/4 cup milk, 1 teaspoon vanilla extract, and 1 tablespoon maple syrup.
4
WHISK to combine ingredients.
5
MELT butter in skillet.
6
DIP challah slices into egg mixture, one at a time.
7
FRY slices for about 2 minutes per side or until both sides are golden brown and ADJUST skillet temperature as needed.
8
CUT each French toast slice into 7 cubes.
9
SKEWER three French toast cubes, 1 raspberry, and 1 strawberry per skewer.
10
DUST skewers with confectioner’s sugar and DRIZZLE skewers with maple syrup.
11
SERVE skewers with additional maple syrup on the side.
12
SERVE immediately.
