September 22, 2009 by Shannon
I planned for our recent Oregon Coast trip in much the same way a person might plan for an extended stay in a remote country. I tried to think of everything. Part of the road trip plan had to include a breakfast in the car that would be yummy, relatively mess-free, and toddler friendly. The result: Breakfast on a Stick.
The beauty of Breakfast on a Stick is that it is a novelty. It was a great way to burn up 45 minutes or so of the drive, because Kellan was so taken with the idea. Plus, the food is already cut down to toddler-sized pieces and you don’t have to mess with serving food on a plate that may or may not stay put on a child’s lap or travel tray.
My recipe for Breakfast on a Stick includes french toast and fruit kabobs. You could always mix the french toast and fruit on one kabob if you’re going to eat them right away, but I kept mine separate so I could heat the french toast in the morning before jumping in the car. You could also dust the french toast with a little bit of powdered sugar, if you have older kids who can handle keeping the mess to a minimum.
Breakfast on a Stick
- 1 loaf of whole wheat bread
- 6 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/4 cup milk
- Red grapes
- 1 can pineapple rings
- 10-12 bamboo skewers
- Set a griddle on medium high heat.
- Whisk the eggs, vanilla extract, almond extract and milk together. Dip each slice of bread in egg mixture and cook on each side until golden brown. Set aside.
- Cut the cantaloupe into cubes and halve the grapes for young children. Open the can of pineapple and drain off the juice. Slice the rings into chunks. (Note: I used pineapple rings rather than pre-chunked pineapple because I find the fruit to be firmer and more likely to stay on the skewer.)
- Slide the fruit onto skewers, alternating between pineapple, grapes and cantaloupe.
- With a sharp pair of scissors, cut off the pointy end of each skewer. Set aside.
- Cut the french toast into small squares and slide onto skewers. Repeat step #5 on french toast skewers.
- Wrap the fruit skewers in a piece of aluminum foil and refrigerate.
- Place the french toast skewers on a plate covered with aluminum foil and refrigerate.
- In the morning, place the foil-wrapped fruit skewers in a cooler with ice packs.
- Place the plate of french toast skewers in the microwave (minus the foil!) and heat until warm. Carefully wrap the skewers in the foil and place in a heat safe container. (Note: I used a special bag that is used to keep foods hot or cold.)
While I found this to be a great solution for a road trip breakfast on the go, you could also incorporate this recipe into a camping excursion or even a fun brunch. The possibilities are endless!