Combine eggs, milk and vanilla extract in shallow bowl; mix well. Combine sugar and lemon zest in small bowl; set aside.
Trim crusts and cut each piece of bread into quarters for a total of 24 pieces.
Spray large skillet with nonstick cooking spray; heat over medium heat. Dip bread pieces in egg mixture, coating both sides. Place in skillet and cook for 1 to 2 minutes or until golden brown. Cook on second side for 1 to 2 minutes or until golden brown.
Assemble 4 pieces French toast and 3 pieces fruit on each skewer for a total of 6 skewers. Sprinkle with lemon sugar. Serve with yogurt and honey if desired.