Bet you’ve never considered making breakfast or Sunday brunch on the grill. Consider cooking your egg-soaked bread over flames as a way to coax even more flavour out of brag-worthy French toast. You can also use slices of brioche bread and whatever fruit happens to be in season. Of course, nobody could fault you for topping it all off with a drizzle of maple syrup. If you want it dairy free, you can use dairy alternatives such as oat milk and coconut yogurt.
Not so fresh
Somewhat stale bread is key to great French toast. You want it to be 2 to 3 days old. What if your bread isn’t aged enough? You can speed up the process by slicing bread and then placing it on a pan in 350 F (180 C) oven for about 10 minutes, or until it firms up. Make sure it’s sliced nice and thick to prevent the egg mixture-to-bread ratio being too heavy in favour of egg, resulting in soggy French toast.
Grilled French Toast with Vanilla Scented Yogurt
Ingredients
- 2 large organic eggs
- 1 cup (250 mL) milk or dairy-free alternative
- 2 Tbsp (30 mL) coconut sugar or raw cane sugar
- 1 tsp (5 mL) cinnamon
- Zest of 1 orange
- 4 - 1 in (2.5 cm) thick slices sourdough bread
- 1 1/2 cups (350 mL) plain Greek yogurt
- 1 tsp (5 mL) pure vanilla extract
- 1 1/2 cups (350 mL) raspberries
Nutrition
Per serving:
- calories252
- protein18 g
- total fat4 g
- sat. fat1 g
- total carbohydrates36 g
- sugars16 g
- fibre5 g
- sodium262 mg
Directions
01
In medium bowl, whisk together eggs, milk, sugar, cinnamon, orange zest, and a pinch of salt. Transfer to large, shallow baking dish. Dunk each slice of bread in egg mixture, soaking both sides for about 2 minutes. Press bread down so it soaks up as much as possible. Do this in batches, if necessary.
02
Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium. Make sure grill grate is well greased. Place bread slices on grill grate and heat until grill marks appear and egg mixture on bottom side of bread is set, about 2 minutes. Flip and heat for the same amount of time on other side.
03
Stir together yogurt and vanilla. Top French toast with yogurt and raspberries.
Matthew Kadey, MSc, RD
Matthew Kadey is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
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