Grilled French Toast with Strawberries & Rosemary
Apr 18, 2019 05:28PM
By Pam Kessler
Vegetable oil, for brushing the grill
1 qt strawberries, quartered
2 tbsp aged balsamic vinegar
Juice of 1 orange, plus 2 tsp orange zest
1 sprig fresh rosemary
3/4 c heavy cream
2 tbsp honey
2 tsp vanilla extract
Six 1-inch slices Challah bread (or brioche)
Powdered sugar for dusting
Preheat cast iron grill pan to medium and brush with oil.
Place cut strawberries on a large piece of foil. Top with balsamic, orange juice, zest, and rosemary. Fold up the edges of the foil to form a sealed packet. Cook until strawberries are warmed through and softened, 3 - 5 minutes. Set aside.
In a shallow dish, combine eggs, cream, honey, vanilla and a pinch of salt. Whisk until uniformly combined. Melt a cube or so of butter in the iron pan. Dip bread in the egg mixture and cook 2-3 minutes each side. Top with strawberries and powdered sugar. Enjoy!