First of all, I'd like to apologize for my brief hiatus. I was visiting my sister out of town, and while I was cooking up a storm, I wasn't taking pictures, nor did I really have the time or energy to blog. She had her gallbladder removed last week, and I went to visit and try and nurse her back to health. She is recovering nicely, with a freezer and fridge full of food, and Caroline loved playing with all her cousin's fun toys. Anyway, I had initially planned to schedule some postings in my absence, but I just never got around to it before I left.
In any case, I made these cute little kabobs for Georgia Tech's home opener on Saturday. They were fun to make, and even more so to eat! The blueberry sauce was lovely, but these could certainly be eaten with regular syrup or even plain! These little puppies are insanely addicting, and were perfect for our brunch-themed tailgate. They would also be great to serve at a shower to large crowd at brunch.
French Toast Kabobs
adapted from Meet Me in the Kitchen, originally from Williams Sonoma
- 1 large loaf of bakery bread, cut into 1-inch cubes
- 2 eggs
- 1/2 cup buttermilk
- 1/2 cup milk
- 1 tsp vanilla extract
- pinch of salt
- 2 Tablespoons sugar
- 1 teaspoon ground cinnamon
- 1 pint blueberries
- 3/4 cup pure maple syrup
- butter or cooking spray, to cook the bread cubes
Whisk together the eggs, milk, buttermilk, vanilla, and salt. Gently toss the bread cubes in the egg mixture.
Melt butter in a large nonstick skillet. Cook the bread cubes, in batches, turning to brown each side of the bread. Set aside on a large cookie sheet. Meanwhile, mix the cinnamon and sugar in a small bowl.
Toss the french toast bites with the cinnamon/sugar mixture. Thread onto skewers, alternating with fruit (I used blueberries and strawberries). Serve with blueberry sauce.
To make the blueberry sauce, combine the blueberries and syrup in a small saucepan. Bring to a boil, and cook, stirring continuously. Serve with kabobs.