Easter Egg French Toast Dippers

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We had half a loaf of homemade bread leftover from a spaghetti and meatball dinner a couple of nights ago so we decided to make French Toast Dippers this morning.  Jos loves them because they are so easy and fun to eat.  As I was making them, I started wondering how I could relate them to Easter.  I recalled an idea on Pinterest  for making Easter Egg Pancakes so the Easter Egg French Toast Dippers idea was born.  I am sure this idea is somewhere on Pinterest too, but I still felt clever for at least a few minutes this morning. 😉

Easter Egg French Toast Dippers

1 small loaf of bread (whatever you prefer)

4-6 eggs

milk

cinnamon

vanilla

fruit

Cut bread into thick slices and then cut each slice into 3-4 smaller pieces.  Our bread this morning was perfect for the Easter egg idea as the ends were a bit shorter and rounded making great tops and bottoms for an egg shape.  If your bread isn’t this way then you could easily round the ends with a knife.

Crack eggs into a shallow dish (I use a pie plate), add in some milk (about 2-3  tablespoons), add your vanilla (about 1/2 teaspoon), and then sprinkle cinnamon on top. If you desire, also add in about a tablespoon of melted butter (we didn’t do this today). Whisk it all together. Dip bread into the egg mixture making sure to coat all of the sides.  Let the excess drip off and then place them in a greased pan.  Cook over low-medium heat, turning to cook each side (tongs are great for this).

Arrange them in the shape of an Easter egg and use your choice of sliced fruit to decorate them. Let each person, big or small, decorate their own. 🙂 Serve with a small bowl of warm maple syrup.

If you prefer, you can also bake them on a greased baking sheet at 350 degrees for 16-18 minutes, flipping halfway through.  Rolling them in a cinnamon-sugar mixture before frying or baking is also yummy.

As I said, we used leftover bread so it wasn’t a full loaf. I think I had about 5-6 thick slices before cutting into smaller pieces.  Adjust your ingredients if you have more bread.  I always feel like I need more eggs than most recipes call for anyway so end up adding more.  4 eggs was perfect for our leftover loaf this morning.

Jos and I each had 4 and the rest are in the freezer and waiting to be reheated for an easy breakfast during the week. Oh, our Nala dog had one too! 🙂

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