GRILLED FRENCH TOAST
Napoleon Feature Recipe: Grilling isn’t just for dinner or lunch. This French Toast recipe will have you grilling in your pajamas!
8 to 10 slices of Italian style bread, like COBS Bread Pane di Casa, at least ½ an inch thick
4 to 5 large eggs
1 to 1.5 cups of milk
1.5 tsp. of vanilla
cinnamon for dusting
maple syrup for topping
Cinnamon Sugar Walnuts
1 cup of walnut halves
1 tbsp. coconut oil, melted
2 tbsp. sugar
2 tsp. cinnamon
pinch of salt
Preheat the grill to between 400°F and 450°F.
In a bowl, combine the melted coconut oil, nuts, cinnamon, and sugar. Lay the mixture out in a single layer on a cookie sheet that’s been covered with foil for easy cleanup. Place the nuts over indirect heat to roast while the grill preheats and you assemble the ingredients.
Whisk the eggs until they’re completely combined; add the milk, and vanilla, whisking to combine. Place the egg mixture into a flat-bottomed dish, like a pie plate.
Once the grill is ready, check on the nuts, if they’re fragrant and the sugar is starting to melt, remove them from the grill to cool. One by one dip the slices bread into the egg mixture on both sides and then place directly onto the grill.
Once each slice of bread is on the grill, sprinkle, to taste, with cinnamon. Grill each slice for 2 to 5 minutes per side until there are grill marks and both sides of the bread are slightly crispy.
Serve the Grilled French Toast with butter, nuts, and loads of syrup. Bacon too. Don’t forget the bacon!