“This breakfast is not only wholesome – made with warmed bread, fresh eggs, milk and a healthy dose of fruit – but it’s also lots of fun for kids to assemble themselves,” said Chef Demetrios Haralambatos, executive chef at Kontos Foods. Chef suggests this recipe and toppings for Petite French Toast, using Kontos Cocktail Flatbreads.
20 pieces of Kontos Cocktail Flatbreads
1 cup of whole milk (use half-and-half for a “richer” French Toast)
2 tablespoons of vanilla extract
½ teaspoon of ground cinnamon
2 tablespoons of butter
2 tablespoons of vegetable oil
Assorted toppings: Maple syrup, blueberries, raspberries, strawberries, bananas, chopped cling peaches, whipped topping, Nutella, chopped nuts, raspberry jam, or orange marmalade.
Place assorted toppings in bowls and set on table. Break eggs and combine with milk, cinnamon and vanilla extract in a bowl. Whisk vigorously. Pour mixture into flat-bottomed baking dish or pie plate. Place 20 pieces of Cocktail Flatbread into mixture and allow to sit for 10 minutes, turning once. Heat flat-bottomed frying pan to a medium heat, and add butter and vegetable oil. Pan-fry Cocktail Flatbreads for about 3 minutes on each side or until golden-brown. Serve with assorted toppings, and have fun personalizing each Petite French Toast. “This recipe is great not only for special holidays, but also for memorable birthday breakfasts, or anytime,” said Steve Kontos, vice president and owner of Kontos Foods.