French Toast Fingers with Fruit Dips

  • Yield 6 servings

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.


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)
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)
Cinnamon Carrot Dip:
1 -- (15-ounce) can sliced carrots
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon butter (optional)
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
6 slices whole-grain bread, each cut in 5, 1-inch-wide strips



  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. 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. 
  2. 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. 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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