French Toast Kebabs with Foil-Packet blackberry sauce
Ingredients
- 12 oz blackberries about 2 cups
- 1/4 cup granulated sugar plus 2 tbs
- 1 tbs Unsalted butter
- 4 large eggs
- 2 cups half-and-half
- 1 tbs pure vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp freshly grated nutmeg
- Kosher Salt
- 13 oz loaf challah bread cut into 1 1/2“ cubes
- Confectioners Sugar for dusting
- pure maple syrup for serving
Instructions
- 1. Preheat a grill to medium high. Stack two 12“ long pieces of heavy-duty foil. Toss the blackberries, 2 tbs 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, 12-15 min. Transfer the berries to a bowl.
- 2. Meanwhile, whisk the eggs, half-and-half, the remaining 14 cup granulated sugar, the vanilla, cinnamon, nutmeg and a pinch of salt in a bowl until well combined. Put the challah in a 9x13“ baking dish. Pour the egg mixture on top and let soak, turning to coat, 1-2 min. Thread onto 6 skewers (is using wooden skewers, soak them in water for about 20 min first). Grill, turning, until well marked, 6-8 min. Transfer to a platter and dust with confectioners’ sugar. Drizzle with maple syrup and serve with the blackberry sauce.
