Best French Toast Kebabs With Foil Packet Blackberry Sauce Recipes
BLACKBERRY FRENCH TOAST
Provided by Food Network
Categories dessert
Time 9h15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F.
- Spread the bread slices on a baking sheet and turn off the oven. Place the sheet in the oven and leave it overnight until the bread is dried.
- Preheat the oven to 300 degrees F.
- In a large bowl, whisk the eggs and 1/4 cup sugar until all yolks are broken, and then add the milk and cream. Put the dried bread pieces on top of the egg mixture. Wait a few minutes, and then push the rest of the bread into the mixture and mix lightly. Place a small or medium casserole dish on a baking sheet that is lined with foil. Brush the dish with some of the melted butter.
- Put half of the bread mixture in the dish to make a layer that covers the bottom. With a slotted spoon, arrange the berries evenly over the bread layer. Sprinkle the berries with sugar. Using your hands, pull out the remaining bread and create a second layer, arranging it evenly and patting down any crusts. With a spatula, stir the remaining egg mixture and pour over the top bread layer. Using a flat pastry brush, lightly brush the rest of the melted butter over the top. Bake the French toast until it rises up about 1-inch on the sides, about 1 hour. Let it cool for about 10 minutes, then cut into servings and serve immediately with sausage patties and fresh fruit.
HEALTHY GRILLED FRENCH TOAST FOIL PACKETS
We've made firing up your grill in the early AM worth it with this easy twist on a breakfast classic. A lightly buttered foil pack steps in for the traditional skillet and cuts way down on the fat for cooking. For campground cooks, we used canned non-fat evaporated milk (it's one less thing to keep cold). Go for the non-stick foil to prevent sticking and burning.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Special equipment: nonstick foil
- Prepare a grill for medium-high heat.
- Tear eight 14-inch pieces of nonstick foil and lay them out nonstick-side up. Brush the centers of each piece with the melted butter.
- Whisk together the evaporated milk, eggs, maple syrup, vanilla and cinnamon in a small baking dish or large resealable bag.
- Dip each side of each piece of bread in the milk mixture until fully submerged. Arrange 2 pieces of bread next to each other, without overlapping, on 1 piece of buttered foil. Repeat with the remaining bread and 3 pieces of foil.
- Make the foil packs: Put the remaining 4 pieces of foil, buttered-side down, directly on top of the bread so the foil touches the bread and the edges line up. Fold and crimp the edges tightly to make 4 oblong packets.
- Put the packs on the grill, close the lid and cook for 5 minutes. Turn the packets over, close the lid and grill 5 minutes more. Remove and let rest for a few minutes. Carefully open the packets (hot steam will escape). Both sides of the French toast should be browned and the center should be custardy. Keep in the packets or transfer to plates. Top each serving with 1/4 cup of the berries and more maple syrup, if desired.
Nutrition Facts : Calories 400 calorie, Fat 13 grams, SaturatedFat 6 grams, Cholesterol 115 milligrams, Sodium 440 milligrams, Carbohydrate 56 grams, Fiber 5 grams, Protein 15 grams, Sugar 23 grams
GRILLED FRENCH TOAST KEBABS
This handheld version of a breakfast favorite is served with grilled bacon and warm maple syrup for the ultimate sweet and salty treat-no knife and fork needed! Lining the grill with foil ensures that the French toast cooks all the way through without burning, while covering the grill lets the toast acquire a nice touch of smoky flavor.
Provided by Food Network Kitchen
Time 8h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Thread 6 bread cubes onto each skewer, leaving at least 1/4 inch of space between cubes. Leave the skewers out overnight, uncovered, to dry out.
- The next day, prepare an outdoor grill for medium heat. 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. Transfer to a paper-towel-lined plate to absorb any excess fat. (Note: If you have a charcoal grill, cook the bacon in a grill pan. It should not be grilled over charcoal because of the risk of flare-ups.)
- 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. 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.
- Spray a large piece of aluminum foil all over with cooking spray and place it on half the grill. Transfer the skewers to the foil in 1 layer, at least 1/2 inch of space between them. 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.
- Remove the skewers and foil from the grill, and return the bacon to the grill just until warmed through, 1 to 2 minutes.
- Serve the grilled French toast kebabs and bacon with warm maple syrup.
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