Smoke and open flame elevate French toast to unexpected heights.
Rich boats of bread waterlogged with eggs, laden with fresh fruit, floating in a sea of real maple syrup. Sheer heaven.
Just about the simplest breakfast this side of a bowl of cereal, French toast is the perfect way to start a Sunday morning, or a Tuesday morning for that matter. Or a Thursday lunch. And if you compete on the barbecue circuit, cooking a French toast breakfast for your team will make them warm on the inside and forgive you for making them tend the smoker all night.
French toast should be toasted, not fried in a pan. That’s why they call it toast! In France, they also call it pain perdu or “lost bread,” a reference to the common practice of using leftover bread. And French toast on the grill is killer. Here’s the ultimate French Toast recipe, a snap to make on a grill.
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Freezing French toast
Make a big batch and freeze it. It’s that simple and it tastes great leftover. You can reheat it in the microwave, on a grill on low heat, or in the oven on low. Microwave is easiest. Just put it on a plate, pour on the cold syrup, and nuke for 30-60 seconds on high.
If you want it crispier, defrost it in the microwave for about 30 seconds and then crisp it on the grill, in a toaster oven on toast or broil, or under the broiler of your oven. It’s that easy!
- 2 large slices of crusty bread, about 3/4-inch (2 cm) thick, a bit stale is OK
- 2 eggs
- 2 ounces milk (2% or higher fat content is best)
- 2 tablespoons butter if you use a griddle
- 1/3 cup pure Grade B maple syrup
- Fresh fruit
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
- Prep. Take the chill off the syrup by putting it in a coffee cup and letting it sit at room temp or heat it in the microwave for 20 seconds or in a saucepan on low for 5 minutes. Select your toppings and get them ready.
- Whisk the eggs, milk, vanilla, and cinnamon thoroughly in a wide bottom bowl. Leave no streaks, and make sure the cinnamon isn't lumpy.
- Dunk both sides of the bread in the egg mix for about 20 seconds per side. We want it well saturated. Put the bread on a flat plate. If there is egg leftover, pour it on top of the bread slices and let it soak in.
- Toasting on grill grates. If you are using charcoal, use fewer briquets than normal and spread them out so they are not stacked on top of each other and so they are not touching. If you are using a gas or electric grill, turn the knobs to medium and when the grates are hot, clean them thoroughly. Oil the grates with a paper towel soaked in vegetable oil or with a silicon basting brush. Put the egg soaked bread on the clean, oiled grates, and stand there. Don't wander away. Check after two minutes. Use a spatula rather than tongs. Depending on the heat of your grill, they can go from beautifully golden to burnt in a minute or two. They are ready when GBD (Golden Brown and Delicious) and the surface no longer looks wet. Don't let them get too hard.
- Toasting on a griddle. Crank up the grill to high, heat the griddle, and back it down to just above medium. Add enough butter to coat it well, and when it is melted, place the bread on and press it gently with a spatula so the surface is in contact with the oil. Close the lid and give it 5-10 minutes on the first side until it is golden. The second side should not take as long.
- Serve. Transfer the toast to serving plates immediately and crown it with the toppings of your choice. Serve with coffee.
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