Photo: Thomas J. Story; Styling: Randy Mon
YieldsServes 4
30 minutes, plus overnight for the loaf to stand. Three tricks for perfect results: Use day-old bread, cut each bread cube to include some crust, and soak the skewers.

How to Make It

Step 1
1

Soak 12 wooden skewers (10 to 12 in.) in water to cover for 20 minutes; drain. Meanwhile, heat a grill to medium (350°).

Step 2
2

Cut enough bread into 1-in. chunks, including some crust on each, to make 2 qts; save extra for other uses.

Step 3
3

Whisk milk, eggs, and vanilla in a large bowl to blend. Mix in bread to coat, then thread onto skewers.

Step 4
4

Oil cooking grate, using tongs and an oiled wad of paper towels. Grill skewers, covered, until browned, turning once, 3 to 4 minutes.

Step 5
5

Serve with butter and syrup and dust with powdered sugar if you like.

Step 6
6

Note: Nutritional analysis is per serving.

Ingredients

 1 loaf (1 lb.) day-old pain au levain
 3/4 cup whole milk
 4 large eggs
 1 teaspoon vanilla extract
  Melted butter
  Maple or berry syrup
  Powdered sugar (optional)

Directions

Step 1
1

Soak 12 wooden skewers (10 to 12 in.) in water to cover for 20 minutes; drain. Meanwhile, heat a grill to medium (350°).

Step 2
2

Cut enough bread into 1-in. chunks, including some crust on each, to make 2 qts; save extra for other uses.

Step 3
3

Whisk milk, eggs, and vanilla in a large bowl to blend. Mix in bread to coat, then thread onto skewers.

Step 4
4

Oil cooking grate, using tongs and an oiled wad of paper towels. Grill skewers, covered, until browned, turning once, 3 to 4 minutes.

Step 5
5

Serve with butter and syrup and dust with powdered sugar if you like.

Step 6
6

Note: Nutritional analysis is per serving.

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