French toast skewers with blackberry sauce

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4

While French toast is traditionally served for breakfast, it also makes a wonderful dessert when grilled on skewers. Slices of challah soaked in egg custard are threaded onto skewers and grilled until the custard is set and the toast is golden brown. Be sure to soak the wooden skewers in water first to prevent burning. Grill blackberries mixed with sugar and butter in a sealed foil package along with the French toast. This makes a delicious berry sauce for your dessert skewers. Serve drizzled with maple syrup and enjoy after a meaty dinner.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 containers of blackberries (170g each) (about 2 cups)
1/4 cup + 2 tablespoons granulated sugar
1 tbsp unsalted butter
4 large eggs
2 cups low-fat cream (10%)
1 tbsp vanilla extract
1 teaspoon ground cinnamon
0.5 tsp freshly grated nutmeg
1 challah (360g), cut into 4cm cubes
Powdered sugar, for dusting
Natural maple syrup, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: challah, eggs, cream, blackberry, nutmeg, cinnamon, maple syrup

Cooking the dish according to the recipe:

Preheat the grill to medium-high heat. Stack two 12-inch pieces of heavy-duty foil. Toss the blackberries with 2 tablespoons of sugar and butter on the foil. Bring the short sides of the foil together and fold them to seal, then fold the opposite sides over and seal. Grill until the fruit is bubbling and the juices are syrupy, 12 to 15 minutes. Transfer the berries to a bowl.
Meanwhile, in a bowl, whisk together the eggs, heavy cream, remaining 1/4 cup granulated sugar, vanilla extract, cinnamon, nutmeg, and a pinch of salt. Place the challah in a 9 x 13-inch baking dish. Pour the egg mixture over the bread and let it soak in, turning the challah pieces to coat all sides, for 1-2 minutes. Thread the challah cubes onto 6 skewers (if using wooden skewers, soak them in water for about 20 minutes first).

Grill, turning, until grill marks appear, 6-8 minutes. Transfer to a serving platter and sprinkle with powdered sugar. Drizzle with maple syrup and serve with blackberry sauce.

Categories:

recipe / Breakfast / Desserts / Pancakes, fritters, waffles, sandwiches / / / Food Network - recipes / European cuisine

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