When I said my new favorite basic is blueberry sauce, I was definitely not kidding. In addition to using the 15-minute compote in a lavender-vodka martini, I also took the liberty of making French toast on skewers for weekend brunch, and using the sauce in lieu of maple syrup.

I love this dish because it's fun to make and fun to eat, for kids and adults alike. Who can resist bite-sized blocks of breakfasty goodness, lovingly browned to perfection on all six sides? The answer is nobody, especially when it's laced together with wholesome blueberries, raspberries, and bananas, topped with a sprinkle of sugar, and drizzled with the incredible berry compote. For a fun weekend provision to make with the whole fam, read on.

French Toast Skewers

French Toast Skewers


  1. 8 large eggs, lightly beaten
  2. 2/3 cup 1% buttermilk
  3. Pinch of salt
  4. 1/4 teaspoon vanilla extract
  5. 1 loaf (one-pound) unsliced dense white bread (such as pullman), crusts removed and cut into 1-inch cubes
  6. 4 tablespoons unsalted butter
  7. 1/2 pint fresh blueberries
  8. 1/2 pint fresh raspberries
  9. 2 bananas, sliced
  10. 1 teaspoon confectioner's sugar
  11. Blueberry sauce, for serving


  1. Preheat oven to 250 degrees. Place a rimmed baking sheet in the oven to warm. In a medium bowl, whisk together eggs, buttermilk, salt, and vanilla. Stir in bread.
  2. In a large saute pan set over medium heat, melt 2 tablespoons butter. Place half of the bread mixture in pan; cook, turning occasionally with tongs, until browned on all sides. To keep warm, transfer to the oven. Cook remaining bread in the remaining 2 tablespoons butter as before.
  3. Thread bread cubes onto skewers alternating with blueberries, raspberries, and banana slices. Dust skewers lightly with confectioner's sugar. Serve drizzled with blueberry syrup.

Serves 4.

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