French Toast Fingers With Fruit Dips
- Ready In:
- 20mins
- Ingredients:
- 17
- 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 1/2 ounce) 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
- 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.
- 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.
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