Grilled Peach-Bourbon French Toast Skillet — Labor Day Brunch on the Grill

This Grilled Peach-Bourbon French Toast Skillet is a Labor Day dish that leans into late-summer abundance and the particular alchemy of fire and sugar. Using day-old brioche keeps the interior custardy while the grill gives the peach halves a smoky, caramelized edge you can’t get from a pan. The bourbon-maple custard is restrained—enough boozy warmth to deepen the fruit and brown sugar notes without flattening the toast’s brightness—and the cast-iron finish provides a satisfyingly crisp top that contrasts with pillowy bread and melting pockets of peach.

Make this when you want a centerpiece that feels celebratory but is forgiving: it’s scalable, can be assembled overnight, and translates beautifully to a backyard crowd. The two-zone grill method turns your barbecue into an outdoor oven, while the direct-sear of the fruit is the secret flavor multiplier—those charred sugars cut through the richness and keep each bite lively. Serve straight from the skillet for the most dramatic effect, and expect guests to hover while you slice; this is one of those dishes worth showing off.