French Toast Kabobs with Berry Compote
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Cooking time20 min![]()
Prep time15 min![]()
ServingsPortions 6
Ingredients
- 3 cups assorted berries
- 4 tablespoons maple syrup, divided
- 4 tablespoons Dairy Free Becel Plant Butter - Salted, divided
- 4 large eggs
- ¾ cup plant milk
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1 16-ounce loaf sourdough or ciabatta cut into 1 ½ to 2-inch cubes
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Combine berries, 2 tablespoons maple syrup and 2 tablespoons water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low and simmer 5 minutes or until berries have broken down. Stir in 2 tablespoons Dairy Free Becel Plant Butter- Salted.
- Meanwhile, melt remaining 2 tablespoons Dairy Free Becel Plant Butter. Whisk eggs, plant milk, melted Dairy Free Becel Plant Butter, remaining 2 tablespoons maple syrup, cinnamon and vanilla, in a large shallow bowl until well combined. Add bread cubes and toss to coat. Let bread cubes soak for 15 to 20 minutes.
- Thread onto skewers. Brush grill grates with additional melted Dairy Free Becel Plant Butter. Grill, turning, until well-marked, 6 to 8 minutes. Serve with berry compote and fresh mint if desired.
