Grilled French Toast w/ Strawberries & Rosemary
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Recipe: #35596
September 03, 2020
"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."
Ingredients
Nutritional
- 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 1
Use the vegetable oil to brush a cast iron pan that can be used on the grill. Heat up your grill to medium.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Spoon the strawberries on top in addition to whatever other toppings you desire.
Tips & Variations
No special items needed.
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