My husband and I have a motto: “Everything needs to be grilled at least once.” Experimenting is what we do for fun. If it wont slip through the grate, on the grill it goes. We really haven’t had failure yet, although we haven’t tried grilled watermelon. I’ve heard good things, but I can’t imagine its a keeper. Grilled french toast on the other hand, I can testify, is a blue ribbon winner.
First – I had a dear roommate in college named Amy. I love Amy so much. In college, she would sit down with a loaf of bread and a slab of butter and eat it for dinner. Some nights it was Oreos. I was always excited to see what Amy was going to eat next. When ever she did cook, her food was really good (except for the time she set off the fire alarm at midnight trying to make homemade mozzarella sticks). Amy introduced me to stuff french toast and 8 or however many years later, it is still in the rotation.
Second – A while ago my husband wanted to start a blog all about outdoor cooking. That’s kind of how we got into throwing everything on the grill just for fun. Turns out, blogging takes a lot of time! Time that he did not have. I pulled this from his archives because it was so good it had to be recycled here. Grilling the french toast gives it a nice crunchy outer texture and its still soft on the inside.
I have two different versions. One with a blueberry compote, that I loved, and a simpler one, that’s more of my
First, throw fresh or frozen blueberries into a sauce pan with water, lemon juice and sugar. Bring it to a boil and simmer for 10-15 minutes. Thank you Food Network, for that quick and easy compote recipe.
For the egg mixture, crack four eggs into a pie tin, or a bowl. I use pie tins for my french toast dipping vessel. They are flat so its easy to coat the bread. Add the cinnamon, ginger and milk to the eggs and whisk ‘er up.
Now for the french bread… Cut the ends off. Dip them in that cream cheese mixture and eat them for a little tease of whats to come. Cut the rest of the loaf into 1 1/2 inch slices. Then, make a slit in the middle of each slice, but don’t cut the bread all the way through. You’re going for a hot dog bun here. Then add all of the filling into the middle of the bread. Just keep stuffing the bread until the cream cheese is all gone.
Dip the bread in the egg mixture, coat both sides, and grill over a medium-high heat until the egg mixture is cooked, about 2-3 minutes on each side depending on your heat. (If you want to be technical, the egg mixture should be coagulated. You hear that, cooking professors? Yeah, I DO remember stuff.) Then take your pretty grilled bread off the grill and cover it with berry compote, or syrup. So yummy. Dig in.
- 2 cups blueberries, fresh or frozen
- 3 TBSP water
- 1/4 cup lemon juice
- 2 TBSP sugar
- 8 oz cream cheese
- 1/3 cup blue berry compote (or strawberry jam)
- 4 eggs
- 1/2 cup milk
- 1 tsp cinnamon
- 1/4 tsp ginger
- Add all the ingredients to a sauce pan. Bring to a simmer and continue to simmer on low heat for 10 minutes.
- Add the cream cheese and compote or jam to a bowl and mix until well combine.
- Add eggs, milk, cinnamon, and ginger to a pie tin or bowl. Whisk to combine.
- Cut and discard ends of bread. Slice the loaf into 1 1/2 inch slices. Cut the center of each slice of bread into a hot dog bun. Stuff the bread with the cream cheese mixture.
- Dip bread into egg mixture, coating both sides.
- Grill over medium-high heat for 2-3 minutes on each side or until the egg mixture has cooked.
- Serve with remaining compote and/or maple syrup.
As I mentioned grilling is a big part of my family. It has saved us in a lot of predicaments and has made some of the best dishes imaginable. Grilling is a magical way to make dishes in a unique setting where the fire literally roasts your food instead of an electric coil in the oven. Fire can really bring out flavors in most foods and creates a unique taste. That is my short plug and I recommend that everyone try to grill at some point.
If you have never grilled, begin now, and if you grill infrequently try something new. You will learn to love it as you give it more time. The type of grill and brand we use in our home is a Char-Broil Classic 4 Burner Gril and yes this is an affiliate link. Don’t feel like this is the only option either but look for something that will suit your needs.