Stuffed Almond Butter & Strawberry Jam French Toast Kebobs

Stuffed Almond Butter & Strawberry Jam French Toast Kebobs


  • 8 slices challah bread (about 1-inch thick)
  • 1/2 cup Barney Butter Smooth Almond Butter
  • 1 cup thinly sliced strawberries + more for garnish
  • 1 teaspoon cinnamon
  • 1/3 cup strawberry jam
  • 1 cup low-fat milk
  • 7 large eggs beaten
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons butter
  • 1/4 cup maple pancake syrup + more for drizzling


  1. Lay all of the bread slices onto a flat surface and spread 4 slices with almond butter and 4 slices with jam.
  2. Layer strawberries evenly on the jam piece.
  3. Sprinkle the strawberries with cinnamon and then place the other slice of bread on top creating sandwiches, making 4 sandwiches total.
  4. In a shallow bowl whisk together eggs, milk vanilla, and syrup.
  5. Place sandwiches into the egg mixture pressing down to saturate as much as possible; flip over to douse both sides thoroughly.
  6. Heat a large skillet and melt butter over medium heat.
  7. Cook sandwiches 3-4 minutes per side until golden brown.
  8. Remove from pan and place on a cutting board.
  9. While still warm, use a pastry brush and coat each sandwich with maple syrup.
  10. Cut into even sized squares and thread onto skewers. (Feel free to alternate with whole fresh strawberries)
  11. Drizzle with more warm maple syrup and serve!

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