French Toast Fingers With Ginger Bourbon Maple Syrup Recipes

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FRENCH TOAST FINGERS



French Toast Fingers image

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

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

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.

WHITE PEACH-BOURBON FRENCH TOAST WITH WHITE PEACH-PECAN MAPLE SYRUP



White Peach-Bourbon French Toast with White Peach-Pecan Maple Syrup image

Provided by Bobby Flay

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 16

6 large eggs
2 tablespoons granulated sugar
1/4 teaspoon salt
2 cups whole milk
1/4 cup heavy cream
1/4 cup white peach puree
1 teaspoon pure vanilla extract
4 slices day old brioche, sliced 1/2-inch thick
4 tablespoons unsalted butter
4 tablespoons vegetable oil
White Peach-Pecan Maple Syrup, recipe follows
Mint sprigs, for garnish
1 cup pure maple syrup
4 ripe white peaches, peeled, pitted and cut into 1/8ths
1/4 cup coarsely chopped toasted pecans
1/2 cup bourbon, optional

Steps:

  • Whisk together eggs, sugar and salt in a large bowl. Add the milk, cream and peach puree and vanilla and whisk until combined. Place brioche in a large baking dish, pour custard over and turn to coat. Let sit for 5 minutes.
  • Heat 2 tablespoons of butter and 2 tablespoons of oil in a large nonstick saute pan over high heat. Add 4 slices of the soaked bread and cook until golden brown, flip over and continue cooking until golden brown on the second side. Place 1 slice of the French toast on a plate, ladle some of the peach syrup on top. Top with a second slice of toast and ladle more of the peaches on top. Garnish with a mint sprig.
  • Heat maple syrup over low heat in a medium saucepan. Add the peaches, pecans and bourbon and let simmer for 10 minutes.

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