Back to school is approaching quickly and this time of year begs the question, “what healthy after school snack can I serve my kids?” There’s always the good ol’ veggie platter, but why not make your table a little more exciting with some faux fries! These crispy sticks can be dipped in a delicious raspberry jam, making a tasty treat for those hungry kids as they come home from a long day at school. Hey, why not add these “fries” to your fruit platter at your next barbecue? Why should the kids have all the fun?!
Cinnamon Raisin Toast “Fries” with Raspberry “Ketchup”
- 6 slices of Queen Street Bakery Cinnamon Raisin Bread
- 1/3 cup Granulated Sugar
- 1 teaspoon Cinnamon
- 3/4 cup Raspberry Preserves
- Cooking Spray
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- On a cutting board, lay out the slices of bread and cut the crusts off the sides of each slice of bread. Cut each slice into four strips lengthwise from top to bottom.
- Place the strips (there should be 24) on the prepared baking sheet and spray generously with cooking spray to coat the top of each bread strip. Sprinkle half of the sugar on top of the bread strips and then sprinkle half of the cinnamon. Turn the strips over and repeat the process until all of the sugar and cinnamon is used up.
- Bake for 3-4 minutes (or until the bread fries begin to appear golden), then turn them over and bake the other side for another 2-3 minutes.
- Remove from the oven and serve with the fruit preserves as a dipping sauce. The bread fries will keep in a paper bag, refrigerated for up to one week.
Servings: 3 to 4 (2 dozen fries)
Recipe Developed by Suzie Durigon, certified culinarian, culinary instructor, food blogger and chief taste tester.