French Toast Kebabs With Foil Packet Blackberry Sauce Recipes

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HEALTHY GRILLED FRENCH TOAST FOIL PACKETS



Healthy Grilled French Toast Foil Packets image

We've made firing up your grill in the early AM worth it with this easy twist on a breakfast classic. A lightly buttered foil pack steps in for the traditional skillet and cuts way down on the fat for cooking. For campground cooks, we used canned non-fat evaporated milk (it's one less thing to keep cold). Go for the non-stick foil to prevent sticking and burning.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons unsalted butter, melted
One 12-ounce can nonfat evaporated milk
2 large eggs
2 tablespoons pure maple syrup, plus more for serving
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
8 slices multi-grain bread, lightly toasted
1 cup mixed berries

Steps:

  • Special equipment: nonstick foil
  • Prepare a grill for medium-high heat.
  • Tear eight 14-inch pieces of nonstick foil and lay them out nonstick-side up. Brush the centers of each piece with the melted butter.
  • Whisk together the evaporated milk, eggs, maple syrup, vanilla and cinnamon in a small baking dish or large resealable bag.
  • Dip each side of each piece of bread in the milk mixture until fully submerged. Arrange 2 pieces of bread next to each other, without overlapping, on 1 piece of buttered foil. Repeat with the remaining bread and 3 pieces of foil.
  • Make the foil packs: Put the remaining 4 pieces of foil, buttered-side down, directly on top of the bread so the foil touches the bread and the edges line up. Fold and crimp the edges tightly to make 4 oblong packets.
  • Put the packs on the grill, close the lid and cook for 5 minutes. Turn the packets over, close the lid and grill 5 minutes more. Remove and let rest for a few minutes. Carefully open the packets (hot steam will escape). Both sides of the French toast should be browned and the center should be custardy. Keep in the packets or transfer to plates. Top each serving with 1/4 cup of the berries and more maple syrup, if desired.

Nutrition Facts : Calories 400 calorie, Fat 13 grams, SaturatedFat 6 grams, Cholesterol 115 milligrams, Sodium 440 milligrams, Carbohydrate 56 grams, Fiber 5 grams, Protein 15 grams, Sugar 23 grams

GRILLED FRENCH TOAST KEBABS



Grilled French Toast Kebabs image

This handheld version of a breakfast favorite is served with grilled bacon and warm maple syrup for the ultimate sweet and salty treat-no knife and fork needed! Lining the grill with foil ensures that the French toast cooks all the way through without burning, while covering the grill lets the toast acquire a nice touch of smoky flavor.

Provided by Food Network Kitchen

Time 8h30m

Yield 4 servings

Number Of Ingredients 11

Half a 12-inch brioche loaf, end discarded, bread cut into 1-inch cubes (about 48)
8 slices thick-cut bacon
1 1/2 cups well-shaken buttermilk
4 large eggs
4 tablespoons unsalted butter, melted
2 tablespoons sugar
1/2 teaspoon cinnamon
Kosher salt
Cooking spray
Pure maple syrup, warm
Special equipment: eight 12-inch skewers

Steps:

  • Thread 6 bread cubes onto each skewer, leaving at least 1/4 inch of space between cubes. Leave the skewers out overnight, uncovered, to dry out.
  • The next day, prepare an outdoor grill for medium heat. Grill the bacon, flipping as needed to ensure even cooking, until most of the fat has rendered and the bacon is charred in spots on both sides, about 10 minutes. Transfer to a paper-towel-lined plate to absorb any excess fat. (Note: If you have a charcoal grill, cook the bacon in a grill pan. It should not be grilled over charcoal because of the risk of flare-ups.)
  • Whisk together the buttermilk, eggs, butter, sugar, cinnamon and 1/2 teaspoon salt in a medium bowl until combined; pour into a rimmed baking sheet. Put the skewers of bread in the buttermilk mixture to soak, turning as needed, until the bread has absorbed some of the liquid but is not falling apart, no more than 5 minutes.
  • Spray a large piece of aluminum foil all over with cooking spray and place it on half the grill. Transfer the skewers to the foil in 1 layer, at least 1/2 inch of space between them. Grill, covered, turning the skewers a few times as needed, until the cubes of bread are golden in most places and no longer wet, 5 to 8 minutes.
  • Remove the skewers and foil from the grill, and return the bacon to the grill just until warmed through, 1 to 2 minutes.
  • Serve the grilled French toast kebabs and bacon with warm maple syrup.

BLACKBERRY FRENCH TOAST



Blackberry French Toast image

Provided by Food Network

Categories     dessert

Time 9h15m

Yield 4 to 6 servings

Number Of Ingredients 7

1/2-pound loaf crusty French bread, sliced (not sourdough)
10 large eggs
1/4 cup sugar plus 1 teaspoon, for sprinkling
1 1/2 cups milk
1/2 pint heavy cream
2 tablespoons butter or margarine, melted
1 (12-ounce) bag frozen blackberries, defrosted, or 3/4 pint fresh blackberries

Steps:

  • Preheat oven to 300 degrees F.
  • Spread the bread slices on a baking sheet and turn off the oven. Place the sheet in the oven and leave it overnight until the bread is dried.
  • Preheat the oven to 300 degrees F.
  • In a large bowl, whisk the eggs and 1/4 cup sugar until all yolks are broken, and then add the milk and cream. Put the dried bread pieces on top of the egg mixture. Wait a few minutes, and then push the rest of the bread into the mixture and mix lightly. Place a small or medium casserole dish on a baking sheet that is lined with foil. Brush the dish with some of the melted butter.
  • Put half of the bread mixture in the dish to make a layer that covers the bottom. With a slotted spoon, arrange the berries evenly over the bread layer. Sprinkle the berries with sugar. Using your hands, pull out the remaining bread and create a second layer, arranging it evenly and patting down any crusts. With a spatula, stir the remaining egg mixture and pour over the top bread layer. Using a flat pastry brush, lightly brush the rest of the melted butter over the top. Bake the French toast until it rises up about 1-inch on the sides, about 1 hour. Let it cool for about 10 minutes, then cut into servings and serve immediately with sausage patties and fresh fruit.

BLACKBERRY FRENCH TOAST



Blackberry French Toast image

Blackberry jam amps up this French toast recipe that soaks bread overnight in a creamy egg mixture for a new breakfast or brunch go-to. Serve with maple syrup and whipped cream and use fresh strawberries, blackberries, and raspberries as a garnish or a side, if desired.

Provided by andsha

Categories     100+ Breakfast and Brunch Recipes     French Toast Recipes

Time 8h55m

Yield 9

Number Of Ingredients 8

1 cup seedless blackberry jam
1 (12 ounce) loaf French bread, cut into 1 1/2-inch cubes
2 cups half-and-half
1 (8 ounce) package whipped cream cheese
4 large eggs
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
½ cup firmly packed brown sugar

Steps:

  • Cook blackberry jam in a small saucepan over medium heat until melted and smooth, stirring once, 1 to 2 minutes.
  • Place 1/2 of the bread cubes into the bottom of a lightly greased 9x13-inch baking dish and drizzle with melted jam. Top with remaining bread cubes.
  • Mix half-and-half and whipped cream cheese together in a bowl; add eggs, cinnamon, and vanilla extract. Mix together well and pour over bread mixture. Sprinkle with brown sugar. Cover tightly with aluminum foil and chill in the refrigerator, 8 to 24 hours.
  • Preheat the oven to 425 degrees F (220 degrees C).
  • Bake in the preheated oven, covered, for 20 minutes. Uncover and continue to bake until bread is golden brown and mixture is set, 10 to 15 minutes more. Serve with desired toppings.

Nutrition Facts : Calories 440.9 calories, Carbohydrate 61.3 g, Cholesterol 129.9 mg, Fat 17.8 g, Fiber 1 g, Protein 10.7 g, SaturatedFat 10.2 g, Sodium 376 mg, Sugar 35.9 g

KENYAN PANCAKES WITH BLACKBERRY SAUCE



Kenyan Pancakes with Blackberry Sauce image

Kenyan pancakes are similar to French crêpes, though a bit thicker, and are a weekend favorite in my family. The pancakes are often eaten by themselves, and they're excellent with a cup of hot chai tea. Although it's not traditional, my mother always brought out a bottle of blackberry syrup to serve with them, and that's the inspiration for the blackberry sauce in this recipe. I like the tang and sweetness of passionfruit juice in the sauce, but fresh orange juice makes a good substitute. As with most thin pancake these are typically rolled or folded rather than served flat.

Provided by Food Network

Categories     main-dish

Time 40m

Yield 12 pancakes

Number Of Ingredients 12

1 pint fresh blackberries (about 2 cups)
1/2 cup passionfruit or fresh orange juice
1/4 cup honey
2 teaspoons cornstarch
2 cups all-purpose flour (about 240 grams)
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1 cup whole milk
1 cup warm water
4 large eggs, at room temperature
2 tablespoons coconut oil or melted butter, plus additional for cooking

Steps:

  • For the blackberry sauce: Combine the blackberries, juice, honey and 1/2 cup water in a medium saucepan and simmer over medium heat until the berries have burst, about 20 minutes.
  • Transfer the blackberry mixture to a blender and puree. Return the blackberry sauce to the pan.
  • Whisk the cornstarch and 1 tablespoon water together in a small bowl. Stir the mixture into the blackberries and cook over medium-low heat until thick enough to coat the back of a spoon, 2 to 3 minutes. Cool to room temperature.
  • For the Kenyan pancakes: Whisk together the flour, brown sugar, baking powder and salt in a large bowl. Create a well in the center and add the milk, water, eggs and coconut oil. Starting from the center and working your way outward, whisk the wet ingredients into the dry until combined and very few lumps remain. Set aside.
  • Heat a 10-inch skillet over medium heat. Add a 1/2 tablespoon of coconut oil or butter to the pan, swirling to coat the bottom. Pour 1/3 cup of the pancake batter into the skillet and spread into a thin layer with the back of a spoon.
  • Flip the pancake once it turns golden brown on the bottom, adding a small amount of coconut oil or butter to the bottom of the pan, 1 to 2 minutes. Repeat with the remaining batter.
  • Keep the cooked pancakes warm and covered between two plates. Spread 1 to 2 tablespoons of blackberry sauce over a pancake and roll it up. Repeat with the remaining pancakes and serve.

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