All types of bread work here, but make sure it’s cut thick – sourdough, multigrain, challah and raisin bread are all delicious, or try cinnamon buns, cut in half crosswise. Whichever bread you choose, it should be at least a day old – fresh bread tends to make mushy French toast.
Ingredients of Grilled French Toast:
- 2 large eggs
- 1/2 cup (125 mL) milk
- 1 tsp. (5 mL) vanilla (optional)
- 4 thick slices day-old bread
- Cinnamon (optional)
Directions for Grilled French Toast:
- In a shallow bowl, stir the eggs, milk and vanilla together with a fork. Brush the grill with oil and preheat it to medium-high.
- Dip each slice of bread in the egg mixture, coating both sides well and letting it soak in. Pick up the slices and let the excess egg drip off; then place them in a baking dish to take them outside. Sprinkle them with cinnamon if you like.
- Grill the French toast on both sides; about 2 minutes on the first side and 1 minute on the second, flipping as necessary. Close the lid to create an oven environment, which will help them cook through. Serve them right away with syrup and fresh fruit, or keep them warm on the top rack of the grill or in a 200°F oven while you cook the rest. Serves 4.
Cut peaches and mangoes in half or in wedges. Pit them and place cut-side down on the grill until softened and grill-marked. For smaller, more fragile fruits, make a pocket of foil: tear off a square of aluminum foil, pile halved strawberries, blueberries, raspberries or other soft fruit in the middle and sprinkle with sugar. Pull the sides of the foil up and fold over to enclose the fruit; fold over the ends tightly as well. Toss directly onto the grill and flip occasionally until heated through. Open carefully and pour the warm, syrupy fruit over ice cream, cake or French toast.