TGIFF – Thank goodness it’s Foodie Friday – today I wanted breakfast, so let’s grill some french toast!
When you don’t have a stove to cook on or even a hot plate you have to deal with what you have and what I have for now is a grill! Now I wouldn’t trade my grill for one of the aforementioned items but sometimes it makes it a little difficult to make certain things… OR NOT! Bring On The French Toast!
A couple of words about grilling french toast… it is different than frying it in a skillet. You will burn a little of the bread but that adds a little smokiness to the meal that goes really well with some sweet syrup or fruit sauce. Next, it will stick, yes you read that right it will stick and with that some of your pieces will not look super pretty but they will still taste good. So why would you choose to grill your french toast? The better question is why wouldn’t you want to at least try it once. If you want to climb the ranks and be considered a Grill Master then you have to get past hotdogs and hamburgers, any grill jockey can do those. Now get cooking!
What you need:
- Whole Loaf Bread (Italian, Challah or brioche)
- Eggs (5-6 for the entire loaf – you might need more depending on how thick your slices are)
- 1 tsp vanilla
- Cinnamon- dash or two or six! 🙂
- 2 tbsp (or more) half & half, milk or heavy cream – The taste will vary depending on what you use, all are good but the heavy cream is the best.
- Nonstick spray
Before preheating your grill to medium heat, spray non-stick spray on the grates. This will cut down on the bread sticking.
1) Beat your eggs and add the milk, vanilla, cinnamon.
2) Cut your slices of bread pretty thick because they are going to be going on the grill. Think of the thickness of a NY strip or slightly thicker
3) Dip slices in egg mixture and make sure they get good and saturated
4) Once the grill is good and hot at medium, place your slices on the grill and cook until there are grill marks on one side. Be careful not to burn and then switch sides.
Strawberry Sauce
- 1 quart strawberries, quartered
- 2 tablespoons aged balsamic vinegar
- Juice of 1 orange, plus 2 teaspoons orange zest
- 3 tablespoons of sugar
Place the strawberries on a large piece of foil. Top with the balsamic, orange juice, zest and sugar. Fold up the edges of the foil to form a sealed packet and place on one corner of the grill. Cook until the strawberries are warmed through and softened, 3 to 5 minutes. Don’t cook it with the foil open like you see in the pictures, the packet was opened to show the goodness inside.
Serve you french toast with whipped cream, strawberries, or maple syrup. Enjoy and let us know what you thought of this great grilled breakfast!
Buckeye FanClub 