- 8 to 10 slices of COBS Bread Pane di Casa Loaf, at least ½ an inch thick
- 4 to 5 large eggs
- 1 to 1.5 cups of milk
- 1.5 tsp of vanilla
- cinnamon for dusting
- maple syrup for topping
Cinnamon Sugar Walnuts
- 1 cup of walnut halves
- 1 Tbsp coconut oil, melted
- 2 Tbsp sugar
- 2 tsp cinnamon
- pinch of salt
Preheat the grill to between 400°F and 450°F.
In a bowl, combine the melted coconut oil, nuts, cinnamon, and sugar. Lay the mixture out in a single layer on a cookie sheet that’s been covered with foil for easy cleanup. Place the nuts over indirect heat to roast while the grill preheats and you assemble the ingredients.
Whisk the eggs until they’re completely combined; add the milk, and vanilla, whisking to combine. Place the egg mixture into a flat-bottomed dish, like a pie plate.
Once the grill is ready, check on the nuts, if they’re fragrant and the sugar is starting to melt, remove them from the grill to cool. One by one dip the slices bread into the egg mixture on both sides and then place directly onto the grill.
Once each slice of bread is on the grill, sprinkle, to taste, with cinnamon. Grill each slice for 2 to 5 minutes per side until there are grill marks and both sides of the bread are slightly crispy.
Serve the Grilled French Toast with butter, nuts, and loads of syrup. Bacon too. Don’t forget the bacon!