One great thing about this recipe is that it doesn’t take very much time, and there’s also not a lot of prep. The French toast itself comes together in just a few moments, and you can easily slice your banana and prepare your kabobs while that bakes. Then you just pop on some French toast and you’re all good to go. If you wanted to make it overnight to feed some hungry guests, why not make some all-fruit kabobs and all-toast kabobs? Then you’d just have to thread the French toast onto the empty sticks and you’re all done! Breakfast is served.

 

Ingredients

8 large eggs, lightly beaten

2/3 cup nonfat buttermilk

Pinch of salt

1/4 teaspoon vanilla extract

1 loaf (one-pound) unsliced dense white bread, crusts removed and cut into 1-inch cubes

4 tablespoons unsalted butter

1/2 pint fresh blueberries

1/2 pint fresh raspberries

2 bananas, sliced

Maple syrup (optional)

 

Instructions

Preheat oven to 250 degrees. Place a rimmed baking sheet in the oven to warm. In a medium bowl, whisk together eggs, buttermilk, salt, and vanilla. Stir in bread.

In a large sauté pan set over medium heat, melt 2 tablespoons butter. Place half of the bread mixture in pan; cook, turning occasionally with a spatula, until browned on all sides. To keep warm, transfer to the oven. Cook remaining bread in the remaining 2 tablespoons butter as before.

Thread bread cubes onto skewers alternating with blueberries, raspberries, and banana slices. Serve immediately with maple syrup, if desired.

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Quick tip: If you’re cutting back on the sugar, you can also try topping these with raw honey, Stevia nectar, or your favorite syrup alternative.

Recipe and image courtesy of Martha Stewart