karen w
09-15-2000, 08:08 PM
Lately there seem to be alot of threads about kids and their eating habits(or lack thereof). I have 3 kids (4,3, and 13 mo.), so I know the frustration experienced trying to please picky eaters. My 4 yr. old does not like most meat, fish, or chicken. As a matter of fact, he does not like anything new. Once we finally get him to try it though, he usually gobbles it down. My 3 yr. old is a fairly good eater, and much more adventurous. The 13 mo. old...well most things go in the mouth at this stage. Anyway, to get to the point. Sometimes I make them breakfast foods for dinner-it's easy and it pleases all of them. Last night we tried a new recipe that was a roaring success. I thought I'd share it with everyone. It's even tasty for adults too, but not necessarily low in fat:
French Toast Dippers
4-5 slices white bread
3c. crispy rice cereal
1T. sugar
3/4 t. cinnamon
3 eggs
1/2c. milk
1t. vanilla
1/8 t. salt
2T. margerine, melted
Cut bread cosswise into 4 slices. Place on a rack 20 min. to dry out a little. Preheat oven 425 degrees. Place cereal in ziploc bag, and crush to fine crumbs with rolling pin. Pour cereal into shallow plate, and stir in cinnamon and sugar. In another bowl mix eggs, milk, salt, and vanilla with a whisk. Dip breadsticks into egg mixture and roll into crumb mixture. Place in 9x13 baker. Pour melted margerine over sticks. Bake 17-19 min. If desired serve with bowls of syrup or applesauce for dipping.
A few notes: This is a good way to use stale bread. I used raisin bread instead of white, and you could probably use any kind of bread you liked as well. I also needed twice the amount of bread than the recipe called for to soak up all of the egg and cereal mixture. It may just depend on your bread. Also it looks like there are ways to lighten it (egg substitute, low fat milk), but for kids that probably is not necessary. So as not to infringe on anyones copyrights etc..., this came from a pampered chef cookbook-a great way to let the kids help with dinner. They usually are more enthusiastic about eating it then, too!
Enjoy,
Karen
French Toast Dippers
4-5 slices white bread
3c. crispy rice cereal
1T. sugar
3/4 t. cinnamon
3 eggs
1/2c. milk
1t. vanilla
1/8 t. salt
2T. margerine, melted
Cut bread cosswise into 4 slices. Place on a rack 20 min. to dry out a little. Preheat oven 425 degrees. Place cereal in ziploc bag, and crush to fine crumbs with rolling pin. Pour cereal into shallow plate, and stir in cinnamon and sugar. In another bowl mix eggs, milk, salt, and vanilla with a whisk. Dip breadsticks into egg mixture and roll into crumb mixture. Place in 9x13 baker. Pour melted margerine over sticks. Bake 17-19 min. If desired serve with bowls of syrup or applesauce for dipping.
A few notes: This is a good way to use stale bread. I used raisin bread instead of white, and you could probably use any kind of bread you liked as well. I also needed twice the amount of bread than the recipe called for to soak up all of the egg and cereal mixture. It may just depend on your bread. Also it looks like there are ways to lighten it (egg substitute, low fat milk), but for kids that probably is not necessary. So as not to infringe on anyones copyrights etc..., this came from a pampered chef cookbook-a great way to let the kids help with dinner. They usually are more enthusiastic about eating it then, too!
Enjoy,
Karen