1. Cut the challah into 1-inch cubes, set aside.
18 months: Add challah cubes to a large bowl or tray.
4+ years: If comfortable, use a plastic knife to cut the challah into cubes.
2. In a bowl, whisk milk, eggs, 1 tbsp honey, and vanilla until combined. Pour over challah cubes, stirring to coat all pieces.
18 months – 3 years: Pour milk and vanilla into the bowl.
4-5 years: Pour milk and vanilla into the bowl, crack the egg and stir the ingredients together. Stir challah and egg mixture.
6+ years: Pour milk and vanilla into the bowl, crack the egg AND stir the ingredients together. Pour egg mixture over challah, stir challah to coat.
3. Cut the tops off of the strawberries, or use a straw starting from the bottom of the berry and push the straw up to remove the tops. Set aside.
18+ months: Help to wash strawberries.
4-6 years: Use a straw or plastic knife to hull the strawberries.
6+ years: Use a straw or small knife to hull the strawberries.
4. Heat oil or butter in a non-stick skillet over medium heat. Add challah cubes to the pan, cooking for 2-3 minutes or until golden. Remove from pan, and place on a plate to cool slightly.
5. Build the kabob by threading alternating challah French toast and strawberries on the skewer, finishing with a challah French toast, challah cube, strawberry and a final challah cube.
4+ years: Thread the French toast and strawberries onto the skewer.
6. In a small bowl, combine yogurt and remaining honey.
4+ years: Stir honey and yogurt until combined.
7. Serve challah French toast kabobs with yogurt dip.