This cast iron bake features thick toast soaked in a cinnamon-vanilla batter and loaded with fresh blueberries. Smoking it on the pellet grill adds a layer of savory depth to a classic sweet breakfast that is easy to prep and serve.
Smoked Blueberry French Toast
|Jacob Mauzey
Smoked Blueberry French Toast
Jacob Mauzey
4–6 people
15 minutes
1 hours
American
Breakfast
Start your morning off with a smokey sweet Texas-sized breakfast. Whipped up with a blend of cinnamon and sugar, this cast iron queen is crowned with a topping of blueberries, maple syrup, and a whipped cream veil. Make way!
Ingredients
- 8Â slices Texas Toast (Thick sliced white bread)
- 8Â eggs
- 1/3 cup half and half
- 1 Tsp Almond Extract
- 1 Tsp Vanilla
- 1 Tbsp sugar
- 1 Tsp salt
- 1 Tsp Cinnamon
- Blueberries
- Maple Syrup
- Whipped Cream (optional)
Directions
- Set bread out on a cookie sheet or other flat surface and cover with a light towel. Allow bread to sit out for at least 12 hours so that it gets stale.
- Preheat your Prime300 grill to 250 degrees.
- Whisk eggs, almond extract, vanilla, sugar and salt together in a bowl until even consistency.
- Cut or tear bread into small pieces about 1-2″ square, these do not have to be even sized pieces place in grill safe pan. I use a 12″ round cast iron for this.
- Pour egg mixture over bread pieces and then toss to ensure that all pieces are well coated.
- Add in blueberries and toss again to evenly spread throughout pan.
- Drizzle small amount of maple syrup over pan.
- Place pan on grill for 1 hour or until egg batter is cooked.
- Drizzle desired amount of syrup over french toast.
- OPTIONAL: Add whipped cream to french toast and add additional fresh blueberries to top as garnish.
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