Cooking for 4 people
Ingredients
- 1 tbsp.
vegetable oil for oiling the grill grates
- 8 pieces
thick-cut brioche, about 1-inch thick each
- 8
fresh pork breakfast sausage links
- 4
peaches, sliced in half, pits removed
- 4
eggs
- 1/2 cup
milk
- 1 tsp.
cinnamon
- 1 tsp.
vanilla extract
- 1 cup
maple syrup
- 1 tbsp.
bourbon
- 1 tsp.
cinnamon
- 1 tbsp.
butter
1Food Prep
In a large mixing bowl, combine the ingredients for the egg mixture.
Combine the ingredients for the maple bourbon syrup in a saucepan.
Prepare the peaches by slicing them in half and removing the pits.
2Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets
Method: Two-Zone Method
Temp: 375°–400°F (Medium Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
While your coals are warming up, simmer the ingredients for the syrup on low for 5 minutes to let the ingredients combine.
Submerge the bread slices into the egg mixture and then prepare to grill them.
Grill the French toast until char marks form on one side, then flip and grill the other side. This should take about 2–3 minutes per side.
While grilling the French toast, grill the peaches and breakfast sausage until char marks form.
Turning occasionally for even browning, cook the sausage links for 6−7 minutes, until the juices run clear and the center of the links reach an internal temperature of 160°F on a digital meat thermometer.
Serve the grilled French toast with the grilled peaches, sausage and a nice drizzle of the maple bourbon syrup on top.
Recipe by Robyn Lindars of of Grill Girl.
Recipes containing alcohol are intended for those 21 years of age and older only. Please drink responsibly.
For safe meat preparation, reference the USDA website.
