GRILLED FRENCH TOAST
Provided by Ree Drummond Bio & Top Recipes
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat a grill pan or grill on medium heat.
- Make a pocket in each slice of bread and set aside. In a medium bowl, mix together the marshmallow creme and hazelnut spread until smooth, then stir in the chocolate chips. Fill each pocket with some of the spread.
- Whisk together the half-and-half, honey, cinnamon and eggs in a shallow dish. Dip each bread slice in the batter and set aside.
- Lightly spray the grill pan with cooking spray. Grill the French toast until well-marked and crisp, being careful not to burn it, 2 to 3 minutes on each side.
- Meanwhile, place the strawberries cut-side down on the grill pan and grill until slightly cooked, 1 to 2 minutes. Set aside.
- Transfer the French toast to individual plates, drizzle with caramel, shave over chocolate, top with grilled strawberries and serve alongside the warm syrup.
GRILLED FRENCH TOAST KEBABS
This handheld version of a breakfast favorite is served with grilled bacon and warm maple syrup for the ultimate sweet and salty treat-no knife and fork needed! Lining the grill with foil ensures that the French toast cooks all the way through without burning, while covering the grill lets the toast acquire a nice touch of smoky flavor.
Provided by Food Network Kitchen
Time 8h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Thread 6 bread cubes onto each skewer, leaving at least 1/4 inch of space between cubes. Leave the skewers out overnight, uncovered, to dry out.
- The next day, prepare an outdoor grill for medium heat. Grill the bacon, flipping as needed to ensure even cooking, until most of the fat has rendered and the bacon is charred in spots on both sides, about 10 minutes. Transfer to a paper-towel-lined plate to absorb any excess fat. (Note: If you have a charcoal grill, cook the bacon in a grill pan. It should not be grilled over charcoal because of the risk of flare-ups.)
- Whisk together the buttermilk, eggs, butter, sugar, cinnamon and 1/2 teaspoon salt in a medium bowl until combined; pour into a rimmed baking sheet. Put the skewers of bread in the buttermilk mixture to soak, turning as needed, until the bread has absorbed some of the liquid but is not falling apart, no more than 5 minutes.
- Spray a large piece of aluminum foil all over with cooking spray and place it on half the grill. Transfer the skewers to the foil in 1 layer, at least 1/2 inch of space between them. Grill, covered, turning the skewers a few times as needed, until the cubes of bread are golden in most places and no longer wet, 5 to 8 minutes.
- Remove the skewers and foil from the grill, and return the bacon to the grill just until warmed through, 1 to 2 minutes.
- Serve the grilled French toast kebabs and bacon with warm maple syrup.
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- With the foil, create a packet by folding the foil to create walls to resemble a deep baking dish. Spray it with a baking spray to avoid sticking.
- Arrange the toast in the foil packet (I usually use stale bread). Whisk eggs with milk, a little bit of sugar, vanilla extract and a dash of cinnamon.
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