Cranberry Pumpkin Seed Stuffed French Toast Skewers

Wake up to your new favourite breakfast. These almond butter and raspberry jam French toast gems are perfect with our Cranberry Pumpkin Seed bread, complementing this sweet and savoury morning meal.

10 min

20 min

4 Servings

Made with Cranberry Pumpkin Seed Bread

Ingredients

8 slices Stonemill® Bakehouse Cranberry Pumpkin Seed bread
1/3 cup (75ml) raspberry jam
1/2 cup (120ml) almond butter
5 large eggs
3/4 cup (180ml) 3.25% milk
3/4 teaspoon vanilla extract
pinch of salt
1 teaspoon (5ml) ground cinnamon
coconut oil
wooden skewers
maple syrup, to taste

Directions

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.