This is a recipe from a cute cookbook called- Cooking Together from Williams Sonoma by Erin and Tatum Quon. I love any recipe that makes meals more fun and exciting and also really like getting my kids to help me in the kitchen.
This is a pretty basic french toast recipe, except for the fact that you cut your bread into cubes and can turn it into kebabs. Also there is a homemade blueberry sauce/syrup that goes along with this.
I followed the recipe pretty closely except that I use a whole wheat baguette for my bread. Next time I will definitely toast my bread cubes, as they didn't stay as firm as I would have liked.
I also did not cook the bites in butter. I just sprayed my skillet with cooking spray and had no problems getting them to brown up.
After you cook them, you toss the warm french toast cubes in cinnamon-sugar, which adds a little bit of sweetness and really takes away the need for any syrup, in my opinion.
My kids loved this breakfast. It was really a fun one to make and eat together.
French Toast Bites with Blueberry Sauce from Williams-Sonoma Cooking Together by Erin and Tatum Quon
1 pint blueberries 2 Tbls butter (I used cooking spray)
¾ cup maple syrup
2 Tbls sugar
1 tsp ground cinnamon
½ cup buttermilk (I used low-fat)
½ cup milk
1 tsp vanilla
pinch of salt
6 slices country bread, cut into 1-inch cubes (I used a whole wheat baguette)
2 Tbls butter (I used cooking spray)
Combine the blueberries and maple syrup in a small saucepan over medium-low heat. Bring to a boil, stirring continuously. Set aside.
Combine sugar and cinnamon and set aside.
Whisk together the eggs, buttermilk, milk, vanilla, and salt. Add the bread cubes and toss so that all sides are coated and egg mixture is soaked up.
Over medium heat, melt 1 Tbls butter and add half of coated bread cubes. Cook, until golden, turning on all sides.
Toss in cinnamon sugar.
Repeat with remaining bread cubes.
These can also be put on skewers with fruit and dipped in the sauce.
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