September 30th, 2011

French Toast Skewers with Blueberry Compote

Today is a sad day for our family…our three week stay in Virginia is at an end.  Tomorrow we will get up early and make the looooong drive back to Colorado.  We have had a great time and seen and experienced so much of our country’s history.  We have had a lot of fun and are so glad we had this opportunity.  My kids are lucky enough to have cousins out here that they have enjoyed spending time with and are very sad that we do not live closer together.  Maybe one day!

And speaking of kids these skewers are also so fun for kids.  What kid doesn’t love food on a stick and dunking that food into something sweet and delicious.  These skewers are of course, also great for a fabulous brunch.  Something about taking an ordinary food and presenting it in a new and fun manner just makes it taste better.

And come on, I know that you were looking at that blueberry compote and wondering what else it would taste good on.  Well, let me tell you….it goes great on ice cream, crepes, German Pancakes, and so much more…

French Toast Skewers

Ingredients:

1 loaf Challah bread or Artisan bread, cut into 1 inch cubes

3 eggs, beaten

1 ½ cups half and half

1 tsp vanilla

½ tsp cinnamon

butter for cooking

Directions:

Preheat oven to 250 degrees. Place a rimmed baking sheet in the oven to warm.  In a medium bowl, whisk together eggs, half and half, vanilla and cinnamon.  Stir in bread

In a large skillet or frying pan melt 2 tablespoons butter over medium heat.  Place bread cubes into skillet (whatever you can fit comfortably in your pan); cook, turning occasionally with tongs, until browned on all sides. To keep warm, transfer to the oven.  Continue cooking the remaining bread in batches using additional butter as needed.

Thread bread cubes onto skewers.  Serve with blueberry compote.

Blueberry Compote

Ingredients:

2 cups blueberries (fresh or frozen)

¼ cup sugar

1 tablespoon fresh lemon juice

 Directions:

In medium saucepan, combine blueberries with sugar and lemon juice.  Bring to a boil; reduce to a simmer and cook until most of the berries have burst (8-10 minutes)

*Makes 1 cup of compote.

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