Cinnamon French toast with maple and pecan butter – Breakfast

BBQ Recipes, Breakfast

You can’t go past warm French toast on a lazy Sunday morning. Make it on your BBQ for that extra toasty flavour. You’ll need a flat hotplate.

We used the Ziegler and Brown Twin Grill with optional reversible hotplate.

  • Prep Time:N/A
  • Cooking Time:20 - 25
  • Serves:1
  • 2 thick slices of bread
  • 2 slices of streaky bacon
  • 3 eggs
  • 30ml milk
  • 1 tsp cinnamon powder
  • 100g butter, softened
  • 20g toasted pecan nuts, chopped
  • 20ml maple syrup
  • 20g sugar
  • Oil
  1. Remove one grill and replace with optional flat hotplate, smooth side up
  2. Turn on the burner directly under the hotplate and wait a few minutes until the hotplate has heated up.
  3. Cook the bacon on the hotplate with the hood open for approximately 10 minutes till crispy, set aside
  4. Mix sugar and cinnamon together, set aside
  5. In a bowl mix the butter, maple syrup and pecans. Once mixed place on a piece of cling wrap.
  6. Form the butter mix into a log shape in the centre of the cling wrap and fold cling wrap over it. Roll into a log holding both ends of the log rolling it towards you. tie off the ends and place in the fridge to set.
  7. In a bowl whisk eggs and milk together. One at a time lay the bread in the egg mix to soak it up, turn bread carefully once so there is an even soak
  8. Oil the hotplate and once hot, fry the eggy bread until golden brown on both sides (approximately 3-4 minutes each side) and the center feels firm to the touch, if soggy continue to cook on a low heat.
  9. Once cooked, dust the bread with the sugar and slice the butter on top of the hot toast so it melts over the surface, serve with the cooked bacon
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Barbeques Galore