We’ve always loved French Toast on weekends, but obviously during the summer season we need to add a certain twist to it. What’s the twist you ask? Grilling of course.
We know what you’re thinking, who’s getting out of bed and going to the grill to do French Toast in the morning? Well, if you happen to be throwing a brunch this is the perfect recipe, and spoiler alert: You can do this recipe on the stove as well. Plus, you never know when a slightly tipsy bbq will have you craving an interesting breakfast option late-night when you’re poolside. Stranger things have happened. Here’s a grilled french toast recipe to wow your guests this summer (or just you)…
Loaf of your favorite bread (gluten-free, challah, whole wheat), sliced
1 cup of milk (regular or plant-based)
1 tbs vanilla extract or ½ tsp vanilla bean powder
½ cup nutella or filling of your choice
1 cup fresh strawberries, sliced
2 bananas, sliced
Heat grill or grill pan on medium heat. If cooking on outdoor grill make sure it’s completely cleaned of any previous cooking.
Combine eggs, milk, and vanilla. This is going to be the custardy mixture you soak your bread in.
Pour the mixture into a large baking dish, and layout bread in the mixture. It’s okay if a few sliced are on top of each other, but make sure you rotate them so they all soak up the mixture. Let soak for 10 minutes. If you’re using gluten-free bread, don’t soak for more than 3 minutes- it tends to fall apart easier.
Layout soaked bread on the grill pan and let cook for about 3 minutes. Flip, and spread nutella and place fruit on the semi-cooked side on half of the slices. Put the other half on top of these. You know have stuffed french toast, but you must cook until the egg is fully cooked through.
Cook another 5 minutes, flipping every two minutes. Serve with ice cream, more fruit, or maple syrup.
Recipe & Photo by Emily Sundberg