Breakfast just got a little bit easier with today’s breakfast of champions recipe. Because it’s on a stick!
I am a little 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. So, I highly recommend giving this a try. Plus, they’re on a stick, which automatically makes them a little bit more fun and/or a pretty good candidate for an on the go meal.
– 1 baguette (we used sough dough, but challah or brioche work great too) cut into 1″ cubes
– 6 eggs
– 1 1/2 cups whole milk
– 1/2 cup whipping cream
– 1/4 cup granulated sugar
– 2 tsp vanilla extract
– 1/4 tsp lemon extract
– 1/4 tsp salt
– 1/4 cup flour
Start with slightly stale bread cubes. This can be done two ways: leaving the slices out the night before or toasting in the oven at 200 degrees Fahrenheit for 15 minutes.
Preheat the oven to 325 degrees Fahrenheit.
In a large bowl, whisk together the eggs, milk, cream, sugar, vanilla, lemon extract, and salt. While stirring, gradually sift the flour into the egg mixture.
Add 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 back into the bowl. Cook the bread cubes until the sides are golden brown. Transfer the cubes to the baking sheet and bake them for 10 minutes in the oven to ensure they are cooked through.
Repeat with remaining bread cubes until finished. Then, add french toast cubes to skewers with fresh fruit and you’re done. Breakfast on the go!
Recipe by Linda Jednaszewski
Photography and styling by Brittni Mehlhoff
Think you’ll give these french toast kabobs a try?