French Toast Fingers with Fruit Dips

Drescription

Strips of French toast served with fruity dipping sauces. Interactive, fun, and great for brunch spreads or kids’ breakfasts.

Ingredients

• for vanilla pear dip:
• 1 (15 ounce) can pear halves in extra light syrup
• 1 tablespoon honey
• 1/2 teaspoon vanilla extract 1 tablespoon butter (optional)
• for french toast fingers:
• 3 large or extra-large eggs, lightly beaten
• 3/4 cup low-fat milk
• 1/4 cup vanilla pear, maple peach, or cinnamon carrot dip cooking spray or melted butter 6 slices whole-grain bread, each cut in 5 1-inch-wide strips

Directions

1. 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.
2. 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.