GRILLED FRENCH TOAST, GRILLED PEACHES & RASPBERRY

GRILLED FRENCH TOAST, GRILLED PEACHES & RASPBERRY image

Yield makes 4 servings

Number Of Ingredients 18

8 thick slices of day old challah bread
4 eggs lightly beaten
2 cups whole milk
2 tablespoons sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
pinch of salt
1/4 cup melted butter
4 peaches, pitted and halved
2 tablespoons melted butter
2 tablespoons brown sugar
3 cups fresh or frozen raspberries
1 1/2 cups water
1/4 c. lemon juice (about 2 lemons)
juice of one orange
1 1/2 cups sugar
fresh raspberries and mint sprigs for garnish

Steps:

French Toast: preheat oven to 225. heat grill or grill pan to med-high heat. Whisk together eggs, milk, sugar, vanilla, cinnamon, nutmeg, and salt. Place slices of bread in baking dish. Pour egg and milk mixture over bread and turn to coat evenly. Let soak for 2-3 min., turning halfway through. Brush grill with melted butter, reserving enough to keep brushing if all 8 slices cannot fit on grill at one time. grill each slice 2-3 min per side. put on baking sheet when done and put in oven to keep warm. Peaches: melt butter. mix brown sugar into butter and brush both sides of each peach half with butter mixture. brush grilled with additional butter or cooking spray and grill on each side for 2-3 min. when done slice. Raspberry sauce: bring all ingredients to a boil, then simmer until desired thickness, 15-30 min. (15 min for thinner syrup, 30 min for a thicker sauce). strain sauce through mesh sieve pushing through with back of spoon. whick sauce together. sauce will tickens as strained and cooled. can be made 3 days ahead and stored in an air tight container in the refridgerator. reheat in the microwave for 30 seconds to 1 min before serving. if sauce is too thick add a bit a water when reheating in the microwave. Serve French Toast with grilled peaches and raspberry sauce. Garnish with fresh raspberries and mint if desired.