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Fruit and French Toast Kabobs

Serves 4


1/2 pint raspberries
1 loaf unsliced white bread, (crust removed and cut into cubes)
2 bananas, (sliced)
8 eggs, (lightly beaten)
4 tablespoons unsalted butter
2/3 cup buttermilk
Maple syrup, (for garnish)
1/4 teaspoon salt
1/2 pint blueberries
1/4 teaspoon vanilla extract


  1. Preheat oven to 250° F.
  2. Whisk together salt, buttermilk, vanilla extract and eggs. After well mixed, add bread cubes.
  3. Bring a large pan to medium heat. Once hot add 2 tablespoons of butter and melt. Add half the bread mixture to pan. Stir continually. Cook until all sides of French toast is browned. Transfer to a bowl and place in oven to keep warm. Repeat process with remaining bread. First add butter and let melt. Then add bread and brown.
  4. Thread French toast cubes on skewers. Alternating with raspberries, bananas, blueberries and French toast.
  5. Serve immediately and enjoy.
Season: Fall