French Toast Kabobs

• 4 one-inch-thick slices challah
• 2 eggs
• 1/4 cup half-and-half
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 12 strips thin-sliced bacon
• 4 tablespoons butter
• 4 tablespoons canola oil

1. Cut each challah slice into thirds, and thread lengthwise onto a skewer. Beat eggs, half-and-half and spices, and dip each skewer. Melt butter on a grill pan and fry toast skewers over medium high heat, turning to brown on all four sides. Set aside.
2. Fry bacon to done-but-still-limp stage. Drain. When cool enough to handle, wind one bacon strip around each toast skewer, securing with toothpicks if necessary.
3. Heat canola oil over high heat in a very shallow pan and give kebabs a final flash-fry (maybe 30 seconds on a side) to crisp everything up.
4. Let cool just slightly, so bacon will hold its shape, and remove toothpicks. Serve with honey, syrup or fruit preserves for dipping. (B Side sprinkles theirs with powdered sugar, but I can't bring myself to do it.)

challah, eggs, cinnamon, nutmeg, bacon, butter, canola oil

Taken from food52.com/recipes/4651-french-toast-kabobs (may not work)