Grilled French Toast w/ Strawberries & Rosemary
September 03, 2020
Categories: French Toast
"This recipe has challah bread, but can have any kind of bread, and can be made on any kind of grill. This is a Michael Symon recipe. Adapted."
- Serving Size: 1 (273.3 g)
- Calories 506
- Total Fat - 20.1 g
- Saturated Fat - 7.9 g
- Cholesterol - 472.5 mg
- Sodium - 643.1 mg
- Total Carbohydrate - 55.8 g
- Dietary Fiber - 3.2 g
- Sugars - 14.2 g
- Protein - 24.1 g
- Calcium - 317.2 mg
- Iron - 5.5 mg
- Vitamin C - 7.1 mg
- Thiamin - 0.5 mg
Step by Step Method
Use the vegetable oil to brush a cast iron pan that can be used on the grill. Heat up your grill to medium.
Place your prepared strawberries on a piece of foil that will be large enough to make into a packet. On top of them add the vinegar, juice, zest, and rosemary. Fold up the aluminum to seal it into a packet and then place it into a corner of the grill. Cook it for 3-5 minutes, or until the strawberries are softened.
Next, combine the eggs, cream, honey, vanilla, and pinch of salt. Whisk it together and then dip the challah slices into it, making sure to soak both sides of bread.
Put the bread on the grill for 2 minutes on the first side and 1-2 minutes on the other side. Place the bread on a platter when done.
Spoon the strawberries on top in addition to whatever other toppings you desire.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For the best flavor, use an aged balsamic vinegar.
- If you don't have challah bread, you can use any kind of bread for this recipe.
- Agave syrup instead of honey - Agave syrup is a vegan alternative to honey, so it is a great substitute for those who are vegan or prefer to avoid honey for other reasons. It is also slightly sweeter than honey, so it might make the French Toast a bit sweeter.
- Almond milk instead of heavy whipping cream - Almond milk is a great non-dairy alternative to heavy whipping cream, and it is lower in fat and calories. It also adds a slightly nutty flavor to the French Toast that can be quite delicious.
Cinnamon-Raisin French Toast Replace the challah bread with cinnamon-raisin bread. Omit the orange juice, zest, and rosemary. Add 1 teaspoon of ground cinnamon and 1/4 cup of raisins to the egg mixture before dipping the bread slices. Sprinkle with powdered sugar and serve with maple syrup.
Bacon & Spinach Salad: This bacon and spinach salad is the perfect accompaniment for the Grilled French Toast. The salty bacon and the sweet strawberries compliment each other nicely, and the spinach provides a fresh and crunchy contrast. The rosemary in the French Toast ties the whole dish together with its subtle herbaceous flavor.
Herbed Potato Wedges: These herbed potato wedges are the perfect side dish for the Grilled French Toast and Bacon & Spinach Salad. The potatoes are seasoned with garlic, rosemary, and thyme, which bring out the flavors of the French Toast and Salad. The potatoes are also crispy on the outside and fluffy on the inside, providing a great texture contrast to the other dishes.
Q: How do I make sure the challah bread is fully soaked in the egg mixture?
A: Make sure to fully submerge the challah slices in the egg mixture and let them soak for a few minutes. This will ensure that the bread is nicely soaked.
Q: What is the best way to store challah bread?
A: The best way to store challah bread is to wrap it tightly in plastic wrap or place it in an airtight container. This will help keep the bread fresh and moist.
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Michael Symon, the creator of this recipe, is a celebrity chef and restaurateur. He has appeared on several television shows, including The Chew, Iron Chef America, and Burgers, Brew & 'Que.
The French toast was believed to have been created in the 16th century by the French court chef of Henry III, who was looking for a way to use up stale bread. The dish is still popular today and is enjoyed around the world.