Early weekend morning. Breakfast on the patio. What could be better? Try this recipe for Grilled Coconut Rum French Toast and take a trip to the islands.
One loaf Challah or Brioche, sliced into ½” pieces
2 tbsp milk
2 tbsp coconut rum
Set the EGG for direct cooking at 350°F/177°C.
Using the Half Moon Cast Iron Griddle, use half of the cooking space to grill up breakfast sausage patties or links while grilling the French toast.
Combine eggs, milk, coconut rum and cinnamon. While the EGG is heating up, soak your bread pieces in the egg mixture.
Coat the cooking grid with canola oil so the bread does not stick. Grill the bread until nice char marks form, about 4 minutes each side.
Serve the French toast with diced strawberries (or fruit of your preference), whipped cream and sausage.