French Toast & Fruit Kabobs made with Leftover Banana Bread
These French Toast & Fruit Kabobs are a fun, flavorful way to transform leftover banana bread into a delightful breakfast treat!
Equipment
- Mixing Bowl
- Whisk
- Skillet or griddle
- Cutting Board
- Knife
- Bamboo Skewers
Ingredients
- 3 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- Butter for cooking
- Assorted fruits blueberries, blackberries, strawberries, and bananas cut into bite-sized pieces
- Bamboo skewers
- Maple syrup for drizzling
Instructions
Making the French Toast & Fruit Kabobs
- In a mixing bowl, whisk together the eggs, milk, vanilla extract, and ground cinnamon until well combined to create the custard.
- Cut your leftover Coconut Banana Bread into 1-inch thick slices.
- Dip each slice of banana bread into the egg mixture, soaking for a few seconds on each side without oversoaking.
- In a skillet or griddle over medium heat, melt butter. Cook the soaked banana bread slices for 2-3 minutes on each side until golden brown and slightly crispy.
- Let the French toast cool slightly, then cut each slice into bite-sized pieces.
- On bamboo skewers, alternate threading pieces of French toast with assorted fruits such as strawberries, blueberries, blackberries, and banana chunks.
- Drizzle the assembled kabobs with maple syrup and serve warm.
Notes
- Use any leftover banana bread variety; coconut adds unique flavor but is not required.
- Try seasonal fruits to keep the kabobs fresh and exciting year-round.
- Store leftover kabobs in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.