Best Grilled French Toast Kebabs Recipes

French Toast Kebabs with Foil-Packet Blackberry Sauce image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

2 6-ounce containers blackberries (about 2 cups)
1/4 cup plus 2 tablespoons granulated sugar
1 tablespoon unsalted butter
4 large eggs
2 cups half-and-half
1 tablespoon pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
Kosher salt
1 13-ounce loaf challah bread, cut into 1 1/2-inch cubes
Confectioners' sugar, for dusting
Pure maple syrup, for serving

Steps:

Preheat a grill to medium high. Stack two 12-inch-long pieces of heavy-duty foil. Toss the blackberries, 2 tablespoons sugar and the butter on the foil. Bring the short ends of the foil together and fold to seal, then fold in the sides and seal. Grill until the fruit is bubbling and the juices are syrupy, 12 to 15 minutes. Transfer the berries to a bowl.
Meanwhile, whisk the eggs, half-and-half, the remaining 1/4 cup granulated sugar, the vanilla, cinnamon, nutmeg and a pinch of salt in a bowl until well combined. Put the challah in a 9-by-13-inch baking dish. Pour the egg mixture on top and let soak, turning to coat, 1 to 2 minutes. Thread onto 6 skewers (if using wooden skewers, soak them in water for about 20 minutes first). Grill, turning, until well marked, 6 to 8 minutes. Transfer to a platter and dust with confectioners' sugar. Drizzle with maple syrup and serve with the blackberry sauce.

Grilled French Toast Skewers with Bananas and Honey image

Provided by Food Network

Time 8h20m

Yield 2 to 3 servings

Number Of Ingredients 11

1/2 loaf brioche, cut into 1- to 2-inch cubes
1 1/2 cups buttermilk
4 large eggs
4 tablespoons butter, melted
2 tablespoons sugar
1/2 teaspoon cinnamon
Kosher salt
Nonstick cooking spray
2 bananas, halved lengthwise
Grapeseed or canola oil, for brushing
Honey or maple syrup, for serving

Steps:

Thread 6 brioche cubes onto each skewer, leaving 1/4 inch of space between cubes; leave out overnight to dry.
Prepare a grill for medium-high heat. Whisk together the buttermilk, eggs, butter, sugar, cinnamon and 1/2 teaspoon salt in a baking dish; soak the skewers in the mixture for 5 minutes, turning as needed.
Spray a large piece of foil with cooking spray and place it on one side of the grill grate. Lay the skewers on the foil, leaving about an inch of space between them. Grill, covered, turning occasionally, until golden, 5 to 8 minutes.
Meanwhile, brush the bananas with oil and place cut-sides down on the other side of the grill grate (not on the foil). Cook, turning as needed, until golden and covered in grill marks, 3 to 5 minutes. Serve the skewers and bananas drizzled with honey.

Grilled French Toast image

Provided by Ree Drummond Bio & Top Recipes

Time 25m

Yield 4 servings

Number Of Ingredients 13

Four 1 1/2-inch-thick slices French bread
1 cup marshmallow creme
1 cup chocolate-hazelnut spread
1/2 cup semisweet chocolate chips
1/4 cup half-and-half
1 tablespoon honey
1 teaspoon ground cinnamon
3 large eggs
Nonstick cooking spray, for the grill pan
12 strawberries, halved
1 jar caramel, for serving
Bittersweet chocolate, for shaving
Warm maple syrup, for serving

Steps:

Preheat a grill pan or grill on medium heat.
Make a pocket in each slice of bread and set aside. In a medium bowl, mix together the marshmallow creme and hazelnut spread until smooth, then stir in the chocolate chips. Fill each pocket with some of the spread.
Whisk together the half-and-half, honey, cinnamon and eggs in a shallow dish. Dip each bread slice in the batter and set aside.
Lightly spray the grill pan with cooking spray. Grill the French toast until well-marked and crisp, being careful not to burn it, 2 to 3 minutes on each side.
Meanwhile, place the strawberries cut-side down on the grill pan and grill until slightly cooked, 1 to 2 minutes. Set aside.
Transfer the French toast to individual plates, drizzle with caramel, shave over chocolate, top with grilled strawberries and serve alongside the warm syrup.