AnchorMommy

Breakfast on a Stick

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
• Cantaloupe
• 1 can pineapple rings
• 10-12 bamboo skewers

1. Set a griddle on medium high heat.
2. 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.
3. 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.) 
4. Slide the fruit onto skewers, alternating between pineapple, grapes and cantaloupe.
5. With a sharp pair of scissors, cut off the pointy end of each skewer. Set aside.
6. Cut the french toast into small squares and slide onto skewers. Repeat step #5 on french toast skewers.
7. Wrap the fruit skewers in a piece of aluminum foil and refrigerate. 
8. Place the french toast skewers on a plate covered with aluminum foil and refrigerate.
9. In the morning, place the foil-wrapped fruit skewers in a cooler with ice packs.
10. 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!