Grilled Stuffed French Toast

Grilling isn’t just for dinner time, as this breakfast showstopper proves. Soft and rich brioche bread is stuffed blueberries and creamy cheese, soaked in an egg custard, and grilled for a summery twist on French toast. The traditional combination of butter and maple syrup finishes off this elevated classic.

GRILLED STUFFED FRENCH TOAST

Ingredients:

• 1 loaf Brioche bread
• ½ cup cream cheese, at room temperature (125ml)
• ½ cup mascarpone cheese cold (125ml)
• 3 tablespoons powdered sugar (45ml)
• Zest of 2 lemons
• ¾ cup blueberries (190ml)
• 5 eggs
• 1 ½ cups half-and-half or milk (375ml)
• 1 teaspoon vanilla extract (5ml)
• Pinch of kosher salt
• Freshly grated nutmeg
• Oil for coating grill grate
• Maple syrup, warmed slightly
• 2 tablespoons melted butter for brushing (30ml)

Method:

Slice bread into 12 ½-inch slices.

In a medium bowl, mix together the cream cheese, mascarpone, the powdered sugar, and the lemon zest.

Spread the filling equally on 6 slices of bread and top with blueberries.  Place the remaining 6 pieces of bread on top of the filling like a sandwich and press gently to close.

Place the stuffed bread on a large baking tray.

Whisk together the eggs, half and half, vanilla, a grating of nutmeg, and a pinch of salt.

Dip the sandwiches in the egg mixture, soak for 1 minute, let excess mixture drip off, and transfer back to the baking tray.

Heat the grill to medium heat 350°F (180°C) and oil grill to prevent sticking.

Place each of the French toast sandwiches on the grill and cook until nicely browned and crisp on the outside, about 3 minutes per side. Watch closely for burning.

Transfer French toast to a platter, brush with melted butter. Drizzle with maple syrup and serve.