French Toast Kabobs – a delicious recipe with challah, eggs, cinnamon, nutmeg, bacon, butter. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Cut each challah slice into thirds, and thread lengthwise onto a skewer. Beat eggs, half-and-half and spices, and dip each skewer. Melt butter on a grill pan and fry toast skewers over medium high heat, turning to brown on all four sides. Set aside.
2
Fry bacon to done-but-still-limp stage. Drain. When cool enough to handle, wind one bacon strip around each toast skewer, securing with toothpicks if necessary.
3
Heat canola oil over high heat in a very shallow pan and give kebabs a final flash-fry (maybe 30 seconds on a side) to crisp everything up.
4
Let cool just slightly, so bacon will hold its shape, and remove toothpicks. Serve with honey, syrup or fruit preserves for dipping. (B Side sprinkles theirs with powdered sugar, but I can't bring myself to do it.)
792
kcal
Calories
69
g
Fat
2
g
Carbs
40
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 one-inch-thick slices challah, 2 eggs, 1/4 cup half-and-half, 1/4 teaspoon cinnamon, and more.
Yes, French Toast Kabobs falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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