Best 5 Grilled French Toast Grilled Peaches Raspberry Recipes

GRANDMA'S PEACH FRENCH TOAST

Steps:

• In a saucepan, stir together the brown sugar, butter and water. Bring to a boil, then reduce heat to low, and simmer for 10 minutes, stirring frequently.
• Pour the brown sugar mixture into a 9x13 inch baking dish, and tilt the dish to cover the entire bottom. Place peaches in a layer over the sugar coating, then top with slices of French bread. In a medium bowl, whisk together the eggs and vanilla. Slowly pour over the bread slices to coat evenly. Sprinkle cinnamon over the top. Cover and refrigerate for 8 hours or overnight.
• Remove the dish from the refrigerator about 30 minutes before baking to come to room temperature. Preheat the oven to 350 degrees F (175 degrees C).
• Bake for 25 to 30 minutes in the preheated oven, or until the bread is golden brown. Spoon out portions to serve.

GRILLED FRENCH TOAST

Steps:

• Preheat a grill pan or grill on medium heat.
• Make a pocket in each slice of bread and set aside. In a medium bowl, mix together the marshmallow creme and hazelnut spread until smooth, then stir in the chocolate chips. Fill each pocket with some of the spread.
• Whisk together the half-and-half, honey, cinnamon and eggs in a shallow dish. Dip each bread slice in the batter and set aside.
• Lightly spray the grill pan with cooking spray. Grill the French toast until well-marked and crisp, being careful not to burn it, 2 to 3 minutes on each side.
• Meanwhile, place the strawberries cut-side down on the grill pan and grill until slightly cooked, 1 to 2 minutes. Set aside.
• Transfer the French toast to individual plates, drizzle with caramel, shave over chocolate, top with grilled strawberries and serve alongside the warm syrup.

GRILLED FRENCH TOAST, GRILLED PEACHES & RASPBERRY

Steps:

• French Toast: preheat oven to 225. heat grill or grill pan to med-high heat. Whisk together eggs, milk, sugar, vanilla, cinnamon, nutmeg, and salt. Place slices of bread in baking dish. Pour egg and milk mixture over bread and turn to coat evenly. Let soak for 2-3 min., turning halfway through. Brush grill with melted butter, reserving enough to keep brushing if all 8 slices cannot fit on grill at one time. grill each slice 2-3 min per side. put on baking sheet when done and put in oven to keep warm. Peaches: melt butter. mix brown sugar into butter and brush both sides of each peach half with butter mixture. brush grilled with additional butter or cooking spray and grill on each side for 2-3 min. when done slice. Raspberry sauce: bring all ingredients to a boil, then simmer until desired thickness, 15-30 min. (15 min for thinner syrup, 30 min for a thicker sauce). strain sauce through mesh sieve pushing through with back of spoon. whick sauce together. sauce will tickens as strained and cooled. can be made 3 days ahead and stored in an air tight container in the refridgerator. reheat in the microwave for 30 seconds to 1 min before serving. if sauce is too thick add a bit a water when reheating in the microwave. Serve French Toast with grilled peaches and raspberry sauce. Garnish with fresh raspberries and mint if desired.

GRILLED PEACH TOAST WITH PIMIENTO CHEESE

Steps:

• Preheat a grill to medium-high (450°F).
• Brush the peach halves with 1 tablespoon of the blended oil, and place on the grill grates, cut sides down. Grill, uncovered, until grill marks appear and the juices begin to release, about 3 minutes. Remove from the grill, and slice. Set aside.
• Cut the avocado in half lengthwise, pit, and brush cut sides with 1 teaspoon of the blended oil. Place halves, cut sides down, on the grill grates. Grill, uncovered, just until the avocado is charred and begins to soften, about 5 minutes. Remove from the grill.
• Brush the bread slices with the remaining 1 tablespoon oil, and place on the grill grates. Grill until the bread is toasted, about 2 minutes per side. Remove from the grill.
• Spread Pimiento Cheese onto 1 side of each piece of toast. Cut each piece into 4 equal rectangles, keeping the pieces together.
• Scoop the avocado from the peel into a medium bowl and mash with 1 tablespoon of the extra-virgin olive oil until it is chunky and spreadable. Spoon onto the toast, and top with sliced peaches.
• Top the toast slices with radish slices and watercress leaves. Drizzle the remaining 1 tablespoon extra-virgin olive oil over the toast slices, and sprinkle with gray sea salt and black pepper.

GRILLED PEACHES WITH FRESH RASPBERRY SAUCE

Steps:

• Puree 2 1/4 cups fresh raspberries along with 3 tablespoons water in food processor until puree is smooth.
• Strain raspberry puree through fine-mesh strainer, pressing on solids to release as much liquid as possible; discard solids in strainer.
• Stir in 3 tablespoons sugar and 1 tablespoon fresh lemon juice until blended.
• (Fresh raspberry sauce can be made 1 day ahead. Cover and refrigerate).
• Prepare barbecue (medium heat).
• Melt butter with brown sugar in heavy small skillet over medium heat.
• Remove skillet from heat.
• Brush peach halves all over with melted butter mixture.
• Grill until tender, about 8 minutes, turning occasionally.
• Serve with sauce.