Grilled French Toast Kebabs
Serves: 4
Marley Adams
1 January 1970
Based on User reviews:
51
Spice
49
Sweetness
47
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1.5 cups
Buttermilk (well-shaken)4 large
Egg4 tbsps
Unsalted Butter (melted)2 tbsps
Sugar1 tsp
CinnamonDirections:
1
Special equipment: Eight 12-inch skewers Thread 6 bread cubes onto each skewer, leaving at least 1/4 inch of space between cubes
2
Leave the skewers out overnight, uncovered, to dry out
3
The next day, prepare an outdoor grill for medium heat
4
Grill the bacon, flipping as needed to ensure even cooking, until most of the fat has rendered and the bacon is charred in spots on both sides, about 10 minutes
5
Transfer to a paper-towel-lined plate to absorb any excess fat
6
(Note: If you have a charcoal grill, cook the bacon in a grill pan
7
It should not be grilled over charcoal because of the risk of flare-ups
8
) Whisk together the buttermilk, eggs, butter, sugar, cinnamon and 1/2 teaspoon salt in a medium bowl until combined; pour into a rimmed baking sheet
9
Put the skewers of bread in the buttermilk mixture to soak, turning as needed, until the bread has absorbed some of the liquid but is not falling apart, no more than 5 minutes
10
Spray a large piece of aluminum foil all over with cooking spray and place it on half the grill
11
Transfer the skewers to the foil in 1 layer, at least 1/2 inch of space between them
12
Grill, covered, turning the skewers a few times as needed, until the cubes of bread are golden in most places and no longer wet, 5 to 8 minutes
13
Remove the skewers and foil from the grill, and return the bacon to the grill just until warmed through, 1 to 2 minutes
14
Serve the grilled French toast kebabs and bacon with warm maple syrup