French Toast Fingers Recipes

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FRENCH TOAST FINGERS

Kids love anything on a stick. Bite-sized French toast skewers make a fun breakfast for them to munch before heading out the door. -Mavis Diment, Marcus, Iowa

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 4 servings.

Number Of Ingredients 6



French Toast Fingers image

Steps:

  • In a shallow bowl, whisk together eggs, milk and salt. Spread preserves on 4 slices of bread; top with remaining bread. Trim crusts; cut each sandwich into 3 strips. , Preheat griddle over medium heat. Lightly grease griddle. Dip both sides of strips in egg mixture; place on griddle. Cook bread strips until golden brown, about 2 minutes per side. If desired, cut into squares and alternately thread onto skewers with halved strawberries. If desired, dust with confectioners' sugar.

Nutrition Facts : Calories 298 calories, Fat 5g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 474mg sodium, Carbohydrate 56g carbohydrate (28g sugars, Fiber 2g fiber), Protein 9g protein.

2 large eggs
1/4 cup 2% milk
1/4 teaspoon salt
1/2 cup strawberry preserves
8 slices day-old white or whole wheat bread
Optional: Halved strawberries and confectioners' sugar

FRENCH TOAST PIGS IN BLANKETS

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Yield 12 pieces

Number Of Ingredients 11



French Toast Pigs in Blankets image

Steps:

  • Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Arrange the sausages on the baking sheet and bake until lightly browned and cooked through, about 10 minutes. Remove from the oven and set aside; reduce the oven temperature to 200 degrees F.
  • Meanwhile, whisk the eggs, milk, granulated sugar, cinnamon, nutmeg and salt in a large bowl. Trim each slice of bread into a 2-by-4-inch rectangle, then flatten slightly with your fingertips. Starting at a short end, roll each piece of bread around a sausage, pressing firmly to seal. Transfer to the bowl with the egg mixture and soak 5 minutes.
  • Melt 2 tablespoons butter in a large nonstick skillet over medium heat. When it begins to brown and foam, add 6 of the bread-wrapped sausages and cook, turning occasionally, until golden brown, about 5 minutes. Remove to a paper towel-lined baking sheet and keep warm in the oven. Wipe out the skillet, add the remaining 2 tablespoons butter and repeat with the remaining 6 sausages. Dust with confectioners' sugar and serve with maple syrup.

12 pork breakfast sausage links (about 14 ounces)
6 large eggs
3/4 cup milk
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
Pinch of freshly grated nutmeg
Pinch of kosher salt
12 slices potato bread or country white bread
4 tablespoons unsalted butter
Confectioners' sugar, for topping
Maple syrup, for dipping

FRENCH TOAST FINGERS

Source: Taste of Home "Bite-size French toast 'fingers' are great for a buffet...and kids love them!"

Provided by Mom2Rose

Categories     Breads

Time 11m

Yield 4 , 4 serving(s)

Number Of Ingredients 6



French Toast Fingers image

Steps:

  • In a small bowl, beat eggs, milk and salt; set aside. Spread preserves on four slices of bread; top with the remaining bread. Trim crusts; cut each sandwich into three strips. Dip both sides in egg mixture. Cook on a lightly greased hot griddle for 2 minutes on each side or until golden brown. Dust with confectioners' sugar if desired.

Nutrition Facts : Calories 290.7, Fat 4.7, SaturatedFat 1.5, Cholesterol 107.9, Sodium 541.1, Carbohydrate 53.8, Fiber 1.6, Sugar 21.8, Protein 7.6

2 eggs
1/4 cup milk
1/4 teaspoon salt
1/2 cup strawberry preserves
8 slices day-old white bread
confectioners' sugar (optional)

BREAKFAST FONDUE

Don't let your slumber party slumber through breakfast. Wake up those sleepy palates with a breakfast fondue. Easy and nourishing, the simple fruit sauce can be whipped up in minutes, and you will be wowed by how much kids will eat of this delicious and nutritious dip once they start dunking. Serve it with whole-grain, silver-dollar-size pancakes, quartered waffles and/or French toast fingers.

Provided by cannedfood

Categories     Sauces

Time 25m

Yield 4 , 4 serving(s)

Number Of Ingredients 6



Breakfast Fondue image

Steps:

  • Combine peaches, maple syrup, cream cheese, vanilla and cinnamon in a blender or food processor, and with an adult watching purée on high until smooth. It's okay if there are a few lumps of cream cheese showing; they will disappear when you cook the peach mixture in the next step.
  • Pour the mixture into a pot. If you are allowed to use the stove, warm it over medium- high heat, stirring often, until the cream cheese melts and the sauce is bubbling around the edges. If you aren't allowed to use the stove, have an adult help you.
  • Serve in a big bowl surrounded by whole-grain pancakes, waffles or French toast fingers, or a combination, for dipping. Use your fingers to dip, but remember, no double-dipping. Serving Size: 1/2-cup fondue; 3 whole-grain mini-pancakes, mini-waffles or French toast fingers.

Nutrition Facts : Calories 658.5, Fat 24.1, SaturatedFat 5.8, Cholesterol 141.5, Sodium 1045.3, Carbohydrate 95.7, Fiber 1.4, Sugar 27.1, Protein 16.1

1 (15 ounce) can sliced peaches in juice
1/3 cup maple syrup
2 tablespoons whipped light cream cheese
1/4 teaspoon vanilla extract
1 pinch cinnamon
12 whole-grain pancakes (mini pancakes, mini-waffles or French toast fingers, warm)

FRENCH TOAST FINGERS WITH CHOCOLATE HAZELNUT SPREAD AND BLUEBERRIES

WARNING: This French toast is wickedly indulgent. Enjoy it for breakfast on special occasions, although it's probably better suited to a decadent dessert. Either way, it's freaking tasty!

Provided by Guy Turland

Categories     HarperCollins     Brunch     Bread     Orange     Chocolate     Hazelnut     Blueberry     Dessert     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 6-7

Number Of Ingredients 11



French Toast Fingers With Chocolate Hazelnut Spread and Blueberries image

Steps:

  • Preheat oven to 325°F (175°C).
  • Put the cream, honey, butter, orange zest and vanilla bean in a medium saucepan over medium-high heat. Bring to a boil, stirring, and remove from the heat.
  • Put the eggs and sugar in a large bowl and whisk to combine.
  • Pour the hot cream mixture over the egg mixture and whisk to combine.
  • Using a bread knife, cut the crust off the brioche loaf to create a square log. Slice the loaf in half lengthways. Spread both halves with chocolate hazelnut spread, like you're making a big sandwich, then add the blueberries to the middle and close the sandwich.
  • Soak the brioche loaf in the warm egg custard for 10 minutes, or until it's well soaked.
  • Put coconut oil in a medium pan over medium heat and cook the brioche loaf until it's golden brown all over, then finish in the oven for 5 minutes. Transfer to a plate lined with paper towel and slice into fingers.

2 cups half and half (500 mililiters)
1 tablespoon honey
1/2 ounce butter (15 grams) butter
Zest of 1 orange
1 vanilla bean, split and seeds scraped
4 eggs
5 1/2 ounces caster (superfine) sugar (150 grams)
1 brioche loaf
2 tablespoons homemade chocolate hazelnut spread
1 cup blueberries (9 1/2 ounces/270 grams)
1 1/2 fluid ounces coconut oil (50 milliliters)

FRENCH TOAST

Delicious French Toast with cinnamon, which is great for any brunch. Tastes particularly good when served with golden syrup!

Provided by sanalkius

Time 10m

Yield Serves 1

Number Of Ingredients 0



French Toast image

Steps:

  • Beat the eggs, milk, and cinnamon together. Whisk until well blended.
  • Dip each slice of bread into the egg mixture, allowing bread to soak up some of the mixture.
  • Melt some butter (or use vegetable oil) over a large skillet on medium high heat. Add as many slices of bread onto the skillet as will fit at a time. Fry until brown on both sides, flipping the bread when necessary.
  • I prefer to serve with golden syrup.

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