Stuffed brioche french toast with grilled summer peaches from your BBQ
The 22nd annual Weber Canadian GrillWatch Survey is the nation’s foremost study on who, what, where and why Canadians grill. While 96% of Canadians admit the grill is primarily used for cooking dinner, half (51%) would be interested in learning to prepare breakfast or brunch on the grill.
Asparagus, tomato, and feta fritata - recipe coming soon.
Just over one-quarter of Canadians (28%) have already prepared breakfast or brunch on a grill, and women in particular are very interested in improving their skill at the grill with breakfast meals (15%).
To help aspiring brunch hosts get grilling, Weber has provided an adventurous recipe from the new Weber’s Time to Grill cookbook:
Stuffed Brioche French Toast
Prep time: 30 minutes
standing time: 20 minutes
Grilling time: 11 to 18 minutes
12 slices brioche, each about ¾ inch thick
6 ounces cream cheese, softened
6 heaping tablespoons peach jam
8 large eggs
1 cup whole milk
1 cup half-and-half
2 tablespoons granulated sugar
1 tablespoon pure vanilla extract
Finely grated zest of 1 orange
¼ teaspoon kosher salt
4 large, ripe freestone peaches, quartered
Canola oil spray
1. Arrange six slices of the brioche in a baking pan large enough to fit them all comfortably in one layer.
Spread each slice with 1 ounce of cream cheese, leaving a one-half-inch border at the edges.
Spread each of the other six slices with a heaping tablespoon of jam, and then invert them onto the halves with the cream cheese, making sandwiches.
2. In a large bowl whisk the eggs, milk, half-and-half, sugar, vanilla, orange zest, and salt. Pour the mixture over the sandwiches, and let stand at room temperature for 20 minutes, turning the sandwiches once.
3. Lightly spray the peaches with oil.
4. Prepare the grill for direct and indirect cooking over medium-low heat (about 350°F).
5. Brush the cooking grates clean. Tip one sandwich on its side so that any extra liquid runs off. Spray both sides with oil and then place on the grill. Repeat with the remaining sandwiches. Grill over direct medium-low heat, with the lid closed as much as possible until browned on both sides, 6 to 8 minutes, turning once.
Move the sandwiches onto a piece of foil placed over indirect medium-low heat, close the lid, and continue cooking until the sandwiches are firm in the center, about 5 minutes.
At the same time, grill the peaches over direct medium-low heat until the flesh is marked and the peaches are warm, 5 to 10 minutes, turning once or twice. Remove from the grill and cut the peach quarters in half lengthwise.
6. Serve the sandwiches hot with the peaches on top for a tasty way to get the most out of summer.
©2011 Weber-Stephen Products LLC. Recipe from Weber’s Time To Grill™ by Jamie Purviance. Used with permission.
For more tips and recipes, visit the Weber Website.