Strawberry French Toast Kebabs
When the weather is beautiful, take your weekend breakfast outdoors. These bread-and-berry skewers cook in one fell swoop—as opposed to multiple batches on the stove. And on the grill, the bread gets a gentle toastiness and the berries turn slightly jammy. For the best results, use somewhat firm day-old bread (if it’s too soft, cut the cubes and let them sit for a few hours before cooking). You’ll need a dozen wooden skewers—ideally, flat ones about 10 in. long.
How to Make It
1
Soak 12 flat 9- to 10-in. wooden skewers (or 24 rounded skewers) in water to cover for 20 minutes; drain. Meanwhile, heat a grill to medium (350°).
2
In a large bowl, gently stir jam and strawberries to coat; set aside.
3
Trim crusts from bread. Cut bread into chunks the same size as the strawberries to make about 7 cups; save extra for other uses. In a large bowl, whisk eggs to blend, then whisk in milk and vanilla. Toss bread to coat until softened but not squishy; drain. (If bread gets too soft it will fall off skewers.)
4
Alternately thread bread and strawberries onto skewers (if using rounded skewers, use a double set). Brush all over with butter.
5
Grill skewers, covered, until browned on undersides, 2 to 3 minutes. Carefully and gently turn skewers over and grill until second side is browned, about 2 minutes more. Drizzle with berry syrup and serve with crème fraîche for dunking.
Ingredients
¼ cup strawberry jam, heated until runny
1 ½ lbs medium strawberries, hulled
1 unsliced loaf (1 lb.) day-old artisan bread such as pain au levain or bâtard
3 large eggs
½ cup whole milk
¾ tsp vanilla extract
3 tbsp melted butter
Berry syrup and crème fraîche, for serving
Directions
1
Soak 12 flat 9- to 10-in. wooden skewers (or 24 rounded skewers) in water to cover for 20 minutes; drain. Meanwhile, heat a grill to medium (350°).
2
In a large bowl, gently stir jam and strawberries to coat; set aside.
3
Trim crusts from bread. Cut bread into chunks the same size as the strawberries to make about 7 cups; save extra for other uses. In a large bowl, whisk eggs to blend, then whisk in milk and vanilla. Toss bread to coat until softened but not squishy; drain. (If bread gets too soft it will fall off skewers.)
4
Alternately thread bread and strawberries onto skewers (if using rounded skewers, use a double set). Brush all over with butter.
5
Grill skewers, covered, until browned on undersides, 2 to 3 minutes. Carefully and gently turn skewers over and grill until second side is browned, about 2 minutes more. Drizzle with berry syrup and serve with crème fraîche for dunking.
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