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Walnut Creek Magazine

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 eggs

3/4 c heavy cream

2 tbsp honey

2 tsp vanilla extract

Kosher salt

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!

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