Home, home on the grill, where the eggs and the bacon fry… ha! Maybe we can’t sing, but we are trading eggs and bacon in for French toast… and we are definitely excited about that! Cowboys may not admit it, but Cowboy’s Favorite French Toast is way better than just the normal breakfast rodeo! Cinnamon-raisin bread slices are soaked with a creamy maple syrup mixture, topped with chopped pecans and fresh blueberries, then grilled to toasted goodness! Get back in the saddle with Cowboy’s Favorite French Toast and enjoy a great breakfast in the great outdoors (or indoors)! Giddy up!
Ingredients
- 1 (1-pound) loaf cinnamon-raisin bread, sliced
- 6 large eggs
- 1 cup 2% milk or half-and-half
- 2 tablespoons maple syrup, plus more, to taste, for serving
- 1 teaspoon vanilla extract
- 1/2 cup pecans, toasted and chopped
- 2 cups fresh blueberries, divided
Directions
Step 1 –Preheat the grill to low heat, alternatively preheat an oven to 350 degrees F.
Step 2 –Place two 18×24-inch pieces of heavy-duty foil on top of each other and grease the top layer.
Step 3 –Arrange the bread slices on the greased side of the prepared foil.
Step 4 –Bring both layers of the foil up the sides of the bread slices but leave the top open.
Step 5 –In a large bowl, add the eggs, the milk, 2 tablespoons of the maple syrup, and the vanilla extract and whisk to combine.
Step 6 –Evenly pour the egg mixture over the bread slices and sprinkle with the pecans and 1 cup of the blueberries.
Step 7 –Fold the edges of the foil over the top of the French toast mixture and crimp to seal.
Step 8 –Transfer the foil packet to the grill and cook until the eggs are cooked through, about 30-40 minutes. If using the oven, place the foil packet on a baking pan and bake for 25-30 minutes or until heated through.
Step 9 –Transfer the foil packet to a wire rack and let it stand, about 10 minutes.
Step 10 –Evenly sprinkle the French toast with the remaining blueberries.
Step 11 –Serve the French toast with the extra maple syrup.
