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Spiked fragola French toast

french toast strawberry kebabsSpiked fragola french toast: fragola Spiked toast alla francese non vuol dire che è cucita con l’alcol. No, stavamo solo cercando di trovare un modo di presentare un vecchio. Con il vostro pane tostato francese su un bastone, sarete stupiti di come molti andranno mangiato!

A volte devi solo avere un po ‘di frutta nelle ragazzi! O come circa immaginando una prima colazione a buffet. Ora che abbiamo fatto un paio di spillo fragola toast francesi, abbiamo una pletora di altre idee per la prima colazione pane tostato su bastoni. Dovremo scrivere tutto nelle nostre ‘cose da ricordare che sono così incredibilmente sorprendente che non si vuole dimenticare li’ il libro di idea.

Questi sono buoni servito sia caldo che freddo.

Ingredienti fa 8

  • 10 fette di pane di circa 1/2 pollice (1 cm) di spessore
  • 16 fragole di quasi uguali dimensioni, più di più per guarnire
  • Marmellata di fragole
  • Formaggio cremoso Philadelphia
  • Tazza di 1/2 (125 ml) di vaniglia francese caffè Creamer
  • 3 grandi uova sbattute
  • 2-3 cucchiai (30 – 45 grammi) di burro
  • Acero o pancake sciroppo
  • Zucchero a velo per spolverare
  1. In una ciotola poco profonda abbastanza ampio per prendere tutta una fetta di pane, con una forchetta, sbattere insieme le uova, panna caffè e sale.
  2. Posizionare ogni della fetta di pane nella miscela dell’uovo premuto e ruotandola sopra per saturare il pane più possibile.
  3. Scaldare una padella larga a fuoco medio e sciogliere un po ‘di burro in esso.
  4. Cucinare ogni fetta di pane imbevuto per 2 minuti per lato o fino a doratura.
  5. Togliere il pane tostato di un tagliere e diffondere ogni pezzo di pane tostato su un lato con una certa crema di formaggio e marmellata di fragole.
  6. Tagliate ogni fetta di pane in uguali dimensioni piazze e filo su spiedini alternando con un mezzo di fragola. 5 piazze di pane e 4 metà della fragola per spiedo.
  7. Spolverare con zucchero a velo e condire con sciroppo e servire!

french toast strawberry kebabs

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Spiked strawberry French toast: Spiked strawberry French toast doesn’t mean that it’s laced with alcohol. No, we were just trying to find a way of presenting an old favourite. With your French toast on a stick, you will be amazed at how many will get eaten!

Sometimes you just gotta get some fruit into the kids! Or how about fancying up a buffet breakfast. Now that we have made up a few spiked strawberry French toasts, we have a plethora of other ideas for breakfast toast on sticks. We will have to write it all down in our ‘things to remember that are so amazingly amazing that you never want to forget them’ idea’s book.

These are good served either hot or cold.

Ingredients makes 8

  • 10 slices of bread about 1/2 inch (1 cm) thick
  • 16 strawberries of roughly equal size, plus more for garnish
  • Strawberry jam
  • Philadelphia cream cheese
  • 1/2 cup (125 mls) French vanilla coffee creamer
  • 3 large eggs beaten
  • 2-3 tablespoons (30 – 45 grams) butter
  • Maple or pancake syrup
  • Confectioners sugar for dusting
  1. In a shallow bowl wide enough to take a whole slice of bread, using a fork, whisk together the eggs, coffee creamer and salt.
  2. Place each of the slice of bread into the egg mix pressing down and turning it over in order to saturate the bread as much as possible.
  3. Heat a large frying pan over a medium heat and melt a little butter in it.
  4. Cook each slice of soaked bread for 2 minutes per side or until golden brown.
  5. Remove the toasted breads to a cutting board and spread each piece of toast on one side with some cream cheese and strawberry jam.
  6. Cut each slice of bread into equally sized squares and thread onto skewers alternating with a half of strawberry. 5 squares of bread and 4 halves of strawberry per skewer.
  7. Dust with confectioners sugar and drizzle with syrup and serve!

french toast strawberry kebabs

Published by thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

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