French Toast Fingers Recipes

FRENCH TOAST FINGERS WITH GINGER BOURBON MAPLE SYRUP

Steps:

• For the syrup: Place the maple syrup and ginger in a small saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer for 10 minutes. Use a slotted spoon to remove the ginger and discard. Stir in the bourbon and keep warm while you make the French toast fingers.
• For the French toast: Place two racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and spray lightly with cooking spray.
• Slice the brioche into 2-inch slices and then cut each slice into three to four 1-inch-wide fingers. In a large bowl whisk the eggs, milk, butter, vanilla, bourbon and salt. Dunk the fingers into the egg mixture, let the excess drip off, and then place them onto the baking sheet. Bake the fingers until they are firm and golden brown, 15 to 18 minutes, flipping the fingers over halfway through baking. Serve warm with the syrup.

FRENCH TOAST FINGERS

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.

FRENCH TOAST FINGERS

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.