French Toast Fingers

This is a crispy version of French toast that’s perfect for small hands to pick up and dip in syrup or fruit puree. The crispness is provided by a healthy dose of toasted wheat germ. Remove bread crusts if desired or serve with crusts for extra crunch.

Makes 24 (1- to 1½-inch) fingers; 6 servings.

• 6 slices whole wheat bread
• 3 large cage-free organic eggs
• 1/3 cup organic whole milk
• 1 tablespoon freshly squeezed orange juice
• 1 teaspoon pure vanilla extract
• ½ teaspoon ground cinnamon
• 4 tablespoons toasted wheat germ

1. Preheat oven to 325 degrees F. Cut bread into half and then each half into half again to form 4 fingers for a total of 24 pieces.
   
   
2. In a shallow bowl, beat eggs, milk, vanilla and cinnamon together. Spread wheat germ on a flat plate.
   
   
3. Carefully add half bread of the fingers to egg and milk mixture to saturate (if bread breaks now the fingers will be “bites,” still tasty but smaller). Carefully remove egg-soaked bread pieces, shaking off excess, and roll in wheat germ.
   
   
4. Lightly grease a nonstick 12-inch skillet and heat over medium-heat. Lay bread pieces in a single layer in skillet and cook to brown both sides, about 5 minutes, turning with a spatula.
   
   
5. Remove toast fingers and keep warm on a baking sheet in a 250 degree oven until all toast is cooked. Repeat with remaining bread and cook until golden.

Source: PETIT APPETIT: Eat, Drink, and Be Merry by Lisa Barnes (Perigee; March 2009).
Used with permission.

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