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For more information, contact the author - Carol Schwarz, MS, RD, ( Extension Educator in Buffalo County.

Before long, tulips and daffodils will be peeking through the ground, the grass will be turning green, and the trees will be bursting with a fresh coat of leaves! Celebrate spring with your family, serving fun and tasty French Toast Bunny Dippers with Rosy Cinnamon Applesauce Dip for a fresh burst of flavor!

French Toast Bunny Dippers

  • 1 eggFrench Toast Bunny Dippers
  • 1/2 teaspoon vanilla extract
  • 1/2 cup low fat or fat free milk
  • 6 slices whole wheat bread


  1. Wash hands with warm soap and water.
  2. Break egg into a shallow dish. Wash hands with soap and water after cracking raw egg. Add vanilla and milk. Whisk together.
  3. Use a bunny shaped cutter to cut bread into bunnies.
  4. Dip bunnies in egg mixture, turning to coat both sides. Place bunnies on a lightly greased nonstick griddle or skillet, preheated to medium-high heat. Wash hands with soap and water.
  5. Cook bunnies until lightly browned on both sides.
  6. Serve warm. Yield: 6 bunnies. Each bunnies contains 100 calories, 2 g fat, 15 g carbohydrate, 2 g fiber and 168 mg sodium.

Rosy Cinnamon Applesauce Dip

  • 4 fresh apples
  • 1/2 - 2/3 cup water
  • 2 – 4 tablespoons red-hot candies


  1. Wash hands with soap and water. Gently rub apples under cold running water. Peel, cored and cut apples into chunks. In a medium saucepan, combine apples and water.
  2. Cover and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.
  3. Add red-hot candies and continue cooking until tender. Mash the mixture with a fork or a potato masher, until desired consistency. Serve warm or chilled. Yield: 3 cups. Makes 6 servings (1/2 cup each). Each serving contains: 71 calories, .4 g fat, 18 g carbohydrate, 0 g fiber, 0 mg sodium.

Egg Storage and Safety Tips

  • Never eat raw eggs or sample raw cookie dough or batters that contain raw eggs.
  • When buying eggs, check to make sure eggs are clean and not cracked or broken.
  • Store eggs in their original container and in the coldest part of the refrigerator, not in the door.
  • Cook eggs until yolks are firm.
  • Cook egg dishes to 160°F.

Source: Keep Your Dairy and Egg Products Safe, Academy of Nutrition and Dietetics

This publication has been peer-reviewed.