French Toast Fingers with Fruit Dips
From canned_food_fan 14 years agoIngredients
- For vanilla pear Dip: shopping list
- 1 can (15 ounces) pear halves in extra light syrup shopping list
- 1 tablespoon honey shopping list
- 1/2 teaspoon vanilla extract shopping list
- 1 tablespoon butter (optional) shopping list
- For Maple peach Dip: shopping list
- 1 can (15 ounces) sliced peaches in juice, half drained shopping list
- 1/4 cup maple-flavored syrup, regular or reduced calorie shopping list
- 1/4 teaspoon almond extract shopping list
- 1 tablespoon butter (optional) shopping list
- For cinnamon carrot Dip: shopping list
- 1 can (14.5 ounces) sliced carrots shopping list
- 3 tablespoons brown sugar shopping list
- 1/2 teaspoon ground cinnamon shopping list
- 1 tablespoon butter (optional) shopping list
- For French toast Fingers: shopping list
- 3 large or extra-large eggs, lightly beaten shopping list
- 3/4 cup low-fat milk shopping list
- 1/4 cup vanilla pear, Maple peach, or cinnamon carrot dip shopping list
- cooking spray or melted butter shopping list
- 6 slices whole-grain bread, each cut in 5, 1-inch-wide strips shopping list
How to make it
- For any dip: 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.
- For the 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.
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