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.
| Level: | Intermediate |
| Total: | 8 hr 30 min |
| Prep: | 5 min |
| Inactive: | 8 hr 5 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- Half a 12-inch brioche loaf, end discarded, bread cut into 1-inch cubes (about 48)
- 8 slices thick-cut bacon
- 1 1/2 cups well-shaken buttermilk
- 4 large eggs
- 4 tablespoons unsalted butter, melted
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
- Kosher salt
- Cooking spray
- Pure maple syrup, warm
- Special equipment: eight 12-inch skewers
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 679 |
| Total Fat | 47 g |
| Saturated Fat | 18 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 2 g |
| Sugar | 12 g |
| Protein | 22 g |
| Cholesterol | 289 mg |
| Sodium | 861 mg |
Reviews
M. L
Grilled [French] toast?
Uh, okay. Seems like a rather labored means to an end.
7
Tn recent news
Delish!
Awesome & Creative!
Overall tasted good but would do a few things different if I did it next time. First, when I tried to cook the bacon on the grill I was getting huge flareups as the bacon fat dripped off so I would cook it on indirect heat or on foil. Also, I cut my bread too big and it was hard to get the batter on each side because as I turned the skewer the bread wouldn’t flip and would just sort of twist on the skewer – the soaked part always flipping down. Also there isn’t a convenient way to butter the French toast when it is done which is a must in our house. On the plus, I would grill some pineapple with it the next time.