Recipes of the Month: Brunching Outdoors

October 25, 2016 Outdoor Cooking

Everything is better outside, right?  With the weather cooling off, it’s the perfect time to take your big weekend breakfasts to the patio!  We’re getting cozy with some french toast kabobs, grilled breakfast tacos and grilled breakfast pizza and sausage gravy, raspberry mimosas and grilled fruit parfaits!

After all, breakfast is the most important meal of the day!

We found and tested these delicious recipes, some of them are from the Food Network … so you know it has to be good!

Brunch on the Grill by Texas Custom Patios

French Toast Kabobs

Ingredients

Half a 12-inch brioche loaf, end discarded, bread cut into 1-inch cubes (about 48)
8 slices thick-cut bacon
1 1/2 cups well-shaken buttermilk
4 large eggs
4 tablespoons unsalted butter, melted
2 tablespoons sugar
1/2 teaspoon cinnamon
Kosher salt
Cooking spray
Pure maple syrup, warm

2 Grilled bananas (optional)

 

Directions

Special equipment: eight 12-inch skewers

Thread 6 bread cubes onto each skewer, leaving at least 1/4 inch of space between cubes. Leave the skewers out overnight, uncovered, to dry out.
The next day, prepare an outdoor grill for medium heat. Grill the bacon, flipping as needed to ensure even cooking, until most of the fat has rendered and the bacon is charred in spots on both sides, about 10 minutes. Transfer to a paper-towel-lined plate to absorb any excess fat. (Note: If you have a charcoal grill, cook the bacon in a grill pan. It should not be grilled over charcoal because of the risk of flare-ups.)

Whisk together the buttermilk, eggs, butter, sugar, cinnamon and 1/2 teaspoon salt in a medium bowl until combined; pour into a rimmed baking sheet. Put the skewers of bread in the buttermilk mixture to soak, turning as needed, until the bread has absorbed some of the liquid but is not falling apart, no more than 5 minutes.

Spray a large piece of aluminum foil all over with cooking spray and place it on half the grill. Transfer the skewers to the foil in 1 layer, at least 1/2 inch of space between them. Grill, covered, turning the skewers a few times as needed, until the cubes of bread are golden in most places and no longer wet, 5 to 8 minutes.
Remove the skewers and foil from the grill, and return the bacon to the grill just until warmed through, 1 to 2 minutes.
Serve the grilled French toast kebabs and bacon with grilled bananas and warm maple syrup.

Grilled Breakfast Tacos

Grilled Pizza with Sausage Gravy 

Grilled Peaches and Blueberry Parfait

Raspberry Mimosas 

 

 

 

 

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