French Toast Kabobs

Breakfast only got a picayune bit easier with today'south breakfast of champions recipe. Because information technology's on a stick!

I am a niggling bit of a french toast snob. And I can tell you with 100% certainty that these french toast kabobs are where it's at. I think I like them even more than this french toast recipe, which I was pretty crazy about. And then, I highly recommend giving this a endeavor. Plus, they're on a stick, which automatically makes them a little fleck more than fun and/or a pretty expert candidate for an on the become meal.

Ingredients:

– one baguette (nosotros used sough dough, but challah or brioche work groovy besides) cut into 1″ cubes
– half dozen eggs
– 1 i/two cups whole milk
– 1/ii cup whipping foam
– one/iv cup granulated saccharide
– two tsp vanilla extract
– i/4 tsp lemon excerpt
– 1/4 tsp salt
– 1/iv cup flour

Instructions:

Start with slightly dried bread cubes. This tin can be done 2 ways: leaving the slices out the night before or toasting in the oven at 200 degrees Fahrenheit for xv minutes.

Preheat the oven to 325 degrees Fahrenheit.

In a large bowl, whisk together the eggs, milk, foam, sugar, vanilla, lemon extract, and common salt. While stirring, gradually sift the flour into the egg mixture.

Add together a third of the bread cubes to the egg mixture and let them sit for 5 minutes.

Remove the bread cubes from the bowl, letting any excess egg drip dorsum into the bowl. Cook the bread cubes until the sides are golden brown. Transfer the cubes to the baking canvass and broil them for x minutes in the oven to ensure they are cooked through.

Repeat with remaining bread cubes until finished. Then, add together french toast cubes to skewers with fresh fruit and you lot're done. Breakfast on the go!