French Toast Bites with Fresh Figs

So easy yet so elegant!

  • Prep time: 5-10 min
  • Makes: 24 pieces
  • Cook time: 2-4 min

Nutritional Information

PER SERVING (2 pieces)

  • Calories 135
  • Fat 7 g
  • Saturated Fat 3 g
  • Cholesterol 48 mg
  • Carbohydrates 15 g
  • Fibre 1 g
  • Sugars 6 g
  • Protein 4 g
  • Sodium 135 mg
  • Potassium* 635 mg
  • Calcium 50 mg
  • Iron 0.8 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued


Naturegg Omega 3 Eggs
2/3 cup / 150 ml
1 tsp / 5 ml
vanilla extract
1/4 tsp / 1 ml
ground cinnamon
1 tbsp / 15 ml
unsalted butter, divided
1 tbsp / 15 ml
vegetable oil, divided
cubes of sweet artisan-style bread, such as cranberry focaccia or raisin bread (1-inch / 2.5 cm)
fresh figs
1/2 cup / 125 ml
spreadable soft cheese such as cream cheese, mascarpone, goat or blue cheese


  1. Whisk the eggs, milk, vanilla extract and ground cinnamon in a bowl.

  2. Heat half of the butter and oil in a large nonstick skillet set over medium-high heat. Working in batches, dip cubes of bread in the egg mixture for about 15 seconds; transfer to the skillet and cook, for 1 to 2 minutes per side or until golden brown all over. Repeat with the remaining butter, oil, bread and eggs.

  3. Cut each fig into 6 wedges. Spread 1 tsp (5 mL) spreadable cheese onto each French toast cube. Top with a fig and secure with a decorative toothpick. Serve warm.


  1. Cubes of Brioche or panettone can be used instead of foccacia or raisin bread.

  2. Hold the completed French toast cubes in a warm oven for up to 30 minutes before garnishing and serving.

  3. Freeze any leftover scraps of bread to use for bread-pudding or stuffing.

  4. Customize this recipe by garnishing with fresh fruits that are in season.

This recipe was made with:

Naturegg Omega 3

A nutritionally enhanced egg that offers even more essential nutrients.

Learn More

Tips: Shell Eggs

When separating eggs, squeeze an empty plastic bottle and hold over the yolk, release some of the pressure and the yolk will suck into the bottle.

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