French Toast Fingers With Fruit Dips

This recipe reinvents French toast for a kid-friendly breakfast feast. French Toast Fingers are not only fun to dunk and down; they have the added advantage of having nutrient-rich canned fruit or vegetables blended into the batter. For even more nutrition, they're served with three luscious dipping sauces that provide more nutrients than the old standby syrup.

• Ready In: 20 mins
• Serves: 6

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 Maple Peach Dip

• 1 (15 ounce) can  sliced peaches in juice, half drained
• 1⁄4 cup  maple-flavored  syrup, regular or reduced calorie
• 1⁄4 teaspoon  almond extract
• 1  tablespoon butter, (optional)

• For Cinnamon Carrot Dip

• 1 (14 1/2ounce) can  sliced carrots
• 3  tablespoons brown sugar
• 1⁄2 teaspoon ground cinnamon
• 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.
2. 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.
3. 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.
4. 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.