Grilled French Toast

This is borrowed from a recent episode of Thowdown with Bobby Flay. Bobby challenged a restaurant owner in New Jersey that specialized in a stuffed french toast brunch. Bobby actually lost this Throwdown, but his version of french toast inspired this version. I started by breaking some eggs, adding cream and a little maple syrup. I soaked some whole wheat bread in the egg mix and heated up a cast iron skillet on the grill. Dorothy mixed together some cream cheese and cream for the filling. The french toast hit the skillet with a sizzle. When the toast was done we added blueberries to the filling then stacked it all up. The other guy on Throwdown cut a pocket in thick bread for his filling. Bobby put his filling between two slices of the french toast, and that is what we did. We sifted on some powdered sugar, poured on more syrup and we were ready for a great brunch!

New Feature here at Bobby Flay Everyday! This blog is now an Amazon Associate. As you know, when I fix a Bobby Flay recipe from one of his books, I always give the title of the book and the page where that recipe can be found. Unless you have the book of course, it would be hard to follow the exact recipe - until now. You can buy the Bobby Flay books and DVDs that are used here at Bobby Flay Everyday by linking to Amazon from this page. And best of all, you get a discount when you go through my blog. Just check out the lower right column of the blog! Thanks for this tip Dave - so sorry about the Jayhawks...

The first day of Spring brought snow in the mid-west and rain to Tennessee - lots of rain. Not to worry, when I get the grill fired up and close the hood, the rain just steams away. In the last 77 days I have grilled when it was 9 degrees, I grilled during a thunderstorm, and in the snow - today in the rain. I probably have forgotten how to grill when it is sunny and 80 - but I'll give it my best shot if/when that weather ever happens again. Paul