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
  • 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


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


  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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