Breakfast becomes effortless and fun with this French Toast Kabobs recipe—perfect for busy mornings or a portable treat.
I’m a bit of a French toast purist, and these kabobs have quickly become one of my favorites. They may even top my other beloved French toast recipes. The bite-sized cubes threaded on skewers make them playful, convenient, and ideal for eating on the go or serving at brunch.
Ingredients
- 1 baguette (sourdough recommended, but challah or brioche work well), cut into 1″ cubes
- 6 eggs
- 1 1/2 cups whole milk
- 1/2 cup whipping cream
- 1/4 cup granulated sugar
- 2 tsp vanilla extract
- 1/4 tsp lemon extract
- 1/4 tsp salt
- 1/4 cup all-purpose flour
Instructions
Begin with slightly stale bread cubes so they soak up the custard without becoming mushy. You can leave the cut bread out overnight, or toast the cubes in a 200°F (93°C) oven for about 15 minutes to dry them slightly.
Preheat your oven to 325°F (163°C).
In a large mixing bowl, whisk together the eggs, whole milk, whipping cream, sugar, vanilla extract, lemon extract, and salt. While whisking, gradually sift in the flour until fully incorporated and smooth.
Add about one-third of the bread cubes to the custard mixture and let them soak for 5 minutes, ensuring they absorb the custard evenly without falling apart.
Remove the soaked cubes, allowing any excess custard to drip back into the bowl. In a lightly greased skillet or on a griddle over medium heat, cook the cubes until their sides are golden brown and slightly crisp. Transfer the seared cubes to a baking sheet and bake in the preheated oven for about 10 minutes to finish cooking through and set the interiors.
Repeat the soaking, searing, and baking steps with the remaining bread cubes until all are cooked.
Once cooled slightly, thread the French toast cubes onto skewers, alternating with fresh fruit—such as berries, banana slices, or pineapple chunks—for color, flavor, and balance. Serve with warm maple syrup, honey, or a dusting of powdered sugar if desired.
Recipe by Linda Jednaszewski
Photography and styling by Brittni Mehlhoff
Will you try these French Toast Kabobs?