An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Grilled Brioche French Toast with Maple Bourbon Syrup

Thick-cut brioche French toast, maple bourbon syrup and a peach topping are a sweet surprise to wake up to.

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Cooking for 4 people


  • 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

Egg Mixture

  • 4 eggs
  • 0.5 cup milk
  • 1 tsp. cinnamon
  • 1 tsp. vanilla extract

Maple Bourbon Syrup

  • 0.75 cup maple syrup
  • 1 tbsp. bourbon
  • 1 tsp. cinnamon
  • 1 tbsp. butter

1 Food 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.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets

Method: Two-Zone Method

Temp: 375°–400°F (Medium Heat)

3 The 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.

2 Reviews
Rated 5 out of 5 by from Bourbon gives it a kick! Great idea for a tasty brunch! The flavored syrup and peaches make the meal extra special!
Date published: 2023-08-12
Rated 5 out of 5 by from Simple and easy to follow for a great brunch I really liked the simple and easy to follow recipe.
Date published: 2022-05-07
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