Lauren Young, 4, assembles “French Toast on a Stick.” (Toni L. Sandys/The Washington Post)

This story was originally published in April 2015.

Mother’s Day is fast approaching. If you haven’t gotten a gift, how about sharing your time and talents by making Mom breakfast in bed?

We found a breakfast that’s fun to make and easy to eat while balancing a tray on your lap. French Toast on a Stick, adapted from a book called “Cooking Class” by Deanna F. Cook, features fruit pieces speared with golden chunks of French bread called a baguette (pronounced ba-get). Syrup for dipping or a sprinkling of confectioners’ sugar completes the dish. With any recipe that involves the stove, it’s essential to get Dad or another adult involved in the process. But let Mom sleep in. That alone is a pretty good present.

Adult help: Yes

Total time: 30 minutes

(Toni L. Sandys/The Washington Post)

Makes: 4 servings
(8 skewers total)

Tools: Measuring cups, measuring spoons, whisk, bowl, cutting board, sharp knife, large skillet, tongs, wooden skewers.

Ingredients

3 large eggs

1 cup low-fat milk

1 teaspoon ground cinnamon

1 demi-baguette (about 12 inches) or 1/2 long baguette

1 tablespoon unsalted butter

16 strawberries

2 medium bananas

1/2 cup fresh blueberries, stemmed as needed

Maple syrup or confectioners’ sugar, for serving

Steps

Use a whisk to lightly beat the eggs in a mixing bowl, then whisk in the milk and cinnamon until well combined.

Cut the baguette into ten 1-inch-thick slices, then cut each slice into quarters, transferring them to the bowl of egg mixture as you work.

Melt the butter in a large skillet, preferably nonstick, over medium heat. Tilt the skillet so the butter coats it evenly.

Carefully add half the soaked bread pieces, shaking off any excess egg mixture; cook for 2 to 3 minutes, until they are light brown on the bottom. Use tongs or a fork to turn the pieces; cook for a few more minutes until lightly browned on all sides. Transfer to a plate.

Cook the remaining half of the soaked bread pieces (no need to add more butter). Discard any remaining egg mixture.

While the French toast pieces cool a bit, hull the strawberries, then cut each one in half from top to bottom. Slice the bananas into 1/2-inch rounds.

Carefully slide a piece of French toast onto a skewer, followed by a strawberry half, a slice of banana and a blueberry. Repeat until the skewer is full and all the French toast pieces and fruit are used.

Serve right away, with maple syrup for dipping or a dusting of confectioners’ sugar.

Nutrition | Per 2 skewers: 300 calories, 12 g protein, 47 g carbohydrates, 8 g fat, 4 g saturated fat, 150 mg cholesterol, 340 mg sodium, 5 g dietary fiber, 17 g sugar

Recipe tested by Toni L. Sandys; e-mail questions to food@washpost.com