- 1 (14-ounce) loaf bakery French bread, cut into 1-inch cubes
- 12 large eggs
- 1 cup whole milk
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- 1 pound fresh strawberries, stems removed
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 12 wooden skewers
- ½ cup maple syrup, optional
- ¼ cup powdered sugar, optional
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Preheat oven to 375°F. Line both baking sheets with silicone mats. Set aside.
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In a large bowl, whisk together eggs, milk, sugar and cinnamon.
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Add bread cubes and gently toss until slightly saturated.
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Arrange the cubes on the prepared baking sheets, allowing excess egg mixture to run off first.
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Bake for 6 minutes. Remove from oven, spray tops of cubes with nonstick spray, and gently turn over.
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Bake for an additional 6 minutes on the other side. Cubes should be slightly browned, and the egg mixture set.
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Arrange French toast cubes and fruit on the wooden skewers, alternating and creating whatever pattern you prefer.
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If desired, sprinkle with powdered sugar or drizzle with maple syrup. Serve immediately.
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