This recipe is trending now! Want more trending recipes?
Grilled Brioche French Toast with Maple Bourbon Syrup
Thick-cut brioche French toast, maple bourbon syrup and a peach topping are a sweet surprise to wake up to.
- Previous
- Next
Ingredients
-
1 tbsp. vegetable oil for oiling the grill grates
-
8 pieces thick-cut brioche, about 1-inch thick each
-
8 fresh pork breakfast sausage links
-
4 peaches, sliced in half, pits removed
Egg Mixture
-
4 eggs
-
0.5 cup milk
-
1 tsp. cinnamon
-
1 tsp. vanilla extract
Maple Bourbon Syrup
-
0.75 cup maple syrup
-
1 tbsp. bourbon
-
1 tsp. cinnamon
-
1 tbsp. butter
1 Food Prep
In a large mixing bowl, combine the ingredients for the egg mixture.
Combine the ingredients for the maple bourbon syrup in a saucepan.
Prepare the peaches by slicing them in half and removing the pits.
2 Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets
Method: Two-Zone Method
Temp: 375°–400°F (Medium Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
While your coals are warming up, simmer the ingredients for the syrup on low for 5 minutes to let the ingredients combine.
- Submerge the bread slices into the egg mixture and then prepare to grill them.
Grill the French toast until char marks form on one side, then flip and grill the other side. This should take about 2–3 minutes per side.
- While grilling the French toast, grill the peaches and breakfast sausage until char marks form.
Turning occasionally for even browning, cook the sausage links for 6−7 minutes, until the juices run clear and the center of the links reach an internal temperature of 160°F on a digital meat thermometer.
- Serve the grilled French toast with the grilled peaches, sausage and a nice drizzle of the maple bourbon syrup on top.
Flare-ups happen to even the most skilled grill masters. Flare-ups are just fat rendering and dripping onto the coals. With a long-handled, metal spatula, simply move your food to the other side of the grate, shut the bottom dampers, and close the grill lid until the flames subside.
Credit: World Champion Pitmaster Chris Lilly of Big Bob Gibson Bar-B-Q.
Recipe by Robyn Lindars of of Grill Girl.
Recipes containing alcohol are intended for those 21 years of age and older only. Please drink responsibly.
For safe meat preparation, reference the USDA website.
Light your fire with Kingsford® products.
Explore our full range of charcoal, pellets and flavor boosters to take your grilling to the next level.
