Grilled French Toast Kebabs
Photo by Thomas J. Story; food styling by Randy Mon
30 minutes, plus overnight for the loaf to stand. Three tricks for perfect results: Use day-old bread, cut each bread cube to include some crust, and soak the skewers.
How to Make It
Step 1
1
Soak 12 wooden skewers (10 to 12 in.) in water to cover for 20 minutes; drain. Meanwhile, heat a grill to medium (350°).
Step 2
2
Cut enough bread into 1-in. chunks, including some crust on each, to make 2 qts; save extra for other uses.
Step 3
3
Whisk milk, eggs, and vanilla in a large bowl to blend. Mix in bread to coat, then thread onto skewers.
Step 4
4
Oil cooking grate, using tongs and an oiled wad of paper towels. Grill skewers, covered, until browned, turning once, 3 to 4 minutes.
Step 5
5
Serve with butter and syrup and dust with powdered sugar if you like.
Step 6
6
Note: Nutritional analysis is per serving.
Ingredients
1 loaf (1 lb.) day-old pain au levain
3/4 cup whole milk
4 large eggs
1 teaspoon vanilla extract
Melted butter
Maple or berry syrup
Powdered sugar (optional)
Directions
Step 1
1
Soak 12 wooden skewers (10 to 12 in.) in water to cover for 20 minutes; drain. Meanwhile, heat a grill to medium (350°).
Step 2
2
Cut enough bread into 1-in. chunks, including some crust on each, to make 2 qts; save extra for other uses.
Step 3
3
Whisk milk, eggs, and vanilla in a large bowl to blend. Mix in bread to coat, then thread onto skewers.
Step 4
4
Oil cooking grate, using tongs and an oiled wad of paper towels. Grill skewers, covered, until browned, turning once, 3 to 4 minutes.
Step 5
5
Serve with butter and syrup and dust with powdered sugar if you like.
Step 6
6
Note: Nutritional analysis is per serving.
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