French Toast Fingers with Dips
September 15, 2020
This recipe reinvents French toast for a kid-friendly breakfast feast. French Toast Fingers are not only fun to dunk and down; they have the added advantage of having nutrient-rich canned fruit or vegetables blended into the batter. For even more nutrition, they're served with three luscious dipping sauces that provide more nutrients than the old standby syrup.
Persons
6
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Ingredients
- Vanilla Pear Dip:
- 1 can (15 ounces) pear halves in extra light syrup
- 1 tablespoon honey
- 1/2 teaspoon vanilla extract
- 1 tablespoon butter (optional)
- Maple Peach Dip:
- 1 can (15 ounces) sliced peaches in juice, half drained
- 1/4 cup maple-flavored syrup, regular or reduced calorie
- 1/4 teaspoon almond extract 1 tablespoon butter (optional)
- Cinnamon Carrot Dip:
- 1 can (14.5 ounces) sliced carrots
- 3 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1 tablespoon butter (optional)
- French Toast Fingers:
- 3 large or extra-large eggs, lightly beaten
- 3/4 cup low-fat milk
- 1/4 cup Vanilla Pear, Maple Peach, or Cinnamon Carrot dip
- Cooking spray or melted butter
- 6 slices whole-grain bread, each cut in 5, 1-inch-wide strips
Instructions
- Any of the Dips:
- Mix the ingredients (except for the butter, if used) for any of the dips in a small bowl.
- Put 1/4 cup dip aside for the French toast.
- Heat the remaining dip in a small saucepan or in the microwave oven until hot, 2 to 3 minutes.
- Remove from heat and mix in the butter, if using; keep warm.
- French Toast Fingers:
- In a flat, wide bowl mix the eggs, milk and 1/4 cup of one of the dips until smooth.
- Heat a large skillet or griddle over medium heat and coat with cooking spray oil or a small amount of butter.
- Dip the bread strips in the egg mixture just long enough to coat thoroughly.
- Cook the strips until browned on both sides, 3 to 4 minutes per side.
- Cool for 2 to 3 minutes before serving.
- Serve 5 French Toast Fingers (a hand) per person with a portion of the warm dip.
