Stonemill Bakehouse Cranberry Pumpkin Seed Stuffed French Toast Skewers

Cranberry Pumpkin Seed Stuffed French Toast Skewers

Serves: 4

Prep Time: 10 minutes

Ready In: 20 minutes

Cook Time: 10 minutes

What You'll Need:

  • 8 slices Stonemill Bakehouse Cranberry Pumpkin Seed bread
  • 1/3 cup raspberry jam
  • 1/2 cup almond butter
  • 5 large eggs
  • 3/4 cup 3.25% milk
  • 3/4 teaspoon vanilla extract
  • Pinch of salt
  • 1 teaspoon ground cinnamon
  • Coconut oil
  • Wooden skewers
  • Maple syrup

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What You'll Need To Do:

  • On 4 slices of the bread, slather with approximately 2 tablespoons of the almond butter. Repeat on the other 4 slices with the raspberry jam and form into sandwiches.
  • In a large shallow bowl, beat the eggs and milk until well combined.
  • Season with a pinch of salt and the cinnamon and whisk vigorously.
  • Heat a large cast-iron pan or skillet over medium heat.
  • Add 1 teaspoon of coconut oil to the hot pan and melt, coating the bottom of the pan.
  • Take the prepared sandwiches and place them in the egg custard, allowing them to absorb into the bread for a few seconds.
  • Carefully turn the sandwiches over in the custard to fully coat and transfer to the hot skillet.
  • Cook for 2-3 minutes before gently turning over. Cook on the other side for an additional 2-3 minutes.
  • Remove the sandwiches from the heat and allow to rest for 1 minute.
  • Cut the sandwiches into quarters and carefully thread the 4 pieces onto a wooden skewer.
  • Repeat with the remaining sandwiches. Serve drizzled with maple syrup.

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