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

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

1. 1

   Step 1: Make the bourbon-maple custard and prep the grill

   Set up your gas or charcoal grill for two-zone cooking: one hot direct zone and one cooler indirect zone (aim for ~375–400°F indirect). In a large bowl whisk together the eggs, heavy cream, bourbon, 1/3 cup maple syrup (reserve remaining maple for brushing), vanilla and ground cinnamon until smooth. Season lightly with a pinch of salt. Let the mixture sit while you prep the peaches and brioche so flavors marry for about 10 minutes.

   For this step

   • 6 countLarge eggs
   • 2 cupsHeavy cream
   • 1/4 cupBourbon
   • 1 teaspoonPure vanilla extract
   • 1/2 teaspoonGround cinnamon
   
2. 2

   Step 2: Direct-sear the peaches for caramelized char

   Brush peach halves lightly with the reserved maple syrup and place them cut-side down over the hot direct zone of the grill. Sear until deeply charred, about 2–3 minutes per side depending on grill heat; rotate as needed to get even caramelization. Move peaches to the cooler zone to hold while you assemble the skillet. This direct-sear step builds smoky, caramel flavor that stands up to the bourbon-maple custard.

   For this step

   • 4 largeLate-summer peaches, halved and pitted (or 8–10 small), left halved or quartered if large
   
3. 3

   Step 3: Cube the brioche and assemble the cast-iron skillet

   Toss brioche cubes in a large bowl and pour the custard evenly over them, pressing gently so the bread soaks up the liquid; allow to rest 10–15 minutes so pieces are saturated but still hold shape. Butter a 10- to 12-inch cast-iron skillet with half the butter and pack the soaked brioche into the pan, smoothing the top; tuck the charred peaches into the surface, cut side up, and dot the remaining butter around the top. For a richer finish, spoon any juices from the peaches over the bread before baking.

   For this step

   • 1 loafDay-old brioche loaf, cut into 1-inch cubes
   • 4 tablespoonsUnsalted butter (for skillet and dotting)
   
4. 4

   Step 4: Indirect-bake the skillet on the grill until set

   Move the skillet to the indirect zone of the grill and close the lid, maintaining an indirect temperature of about 350–375°F. Bake until the center is set and a knife inserted near the middle comes out mostly clean, about 25–30 minutes; larger skillets or cooler grills may need up to 35 minutes. Rotate the skillet once halfway through if your grill has hot spots. The indirect bake gives you an oven-like custard set with a lightly crisped top and smoky undertone.
   
5. 5

   Step 5: Finish with a quick glaze and serve

   While the skillet rests 5 minutes off heat, place any reserved peach juices and the remaining 2 tablespoons of maple syrup plus a splash (1–2 tablespoons) of bourbon in a small saucepan and simmer briefly to concentrate into a glossy glaze, about 3–4 minutes; cool slightly. Drizzle the warm glaze over the skillet, slice into 6 wedges, and serve immediately with extra maple or whipped cream if desired.
   
6. 6

   Step 6: Make-ahead, scaling and timing tips for a crowd

   You can assemble the skillet up to 24 hours ahead: cover tightly and refrigerate so the brioche soaks overnight; bring to room temperature 30 minutes before grilling and bake as directed. To feed a larger crowd (10–12), make two skillets and stagger them on the grill—start the first skillet 10 minutes before the second so they finish close together, or use a large sheet pan as an alternate and add 5–10 extra minutes of bake time. Plan on about 30–35 minutes of active grill time (including peach sear) and another 10–15 minutes for soaking/holding when cooking for guests.
   

1. Set up your gas or charcoal grill for two-zone cooking: one hot direct zone and one cooler indirect zone (aim for ~375–400°F indirect). In a large bowl whisk together the eggs, heavy cream, bourbon, 1/3 cup maple syrup (reserve remaining maple for brushing), vanilla and ground cinnamon until smooth. Season lightly with a pinch of salt. Let the mixture sit while you prep the peaches and brioche so flavors marry for about 10 minutes.
2. Brush peach halves lightly with the reserved maple syrup and place them cut-side down over the hot direct zone of the grill. Sear until deeply charred, about 2–3 minutes per side depending on grill heat; rotate as needed to get even caramelization. Move peaches to the cooler zone to hold while you assemble the skillet. This direct-sear step builds smoky, caramel flavor that stands up to the bourbon-maple custard.
3. Toss brioche cubes in a large bowl and pour the custard evenly over them, pressing gently so the bread soaks up the liquid; allow to rest 10–15 minutes so pieces are saturated but still hold shape. Butter a 10- to 12-inch cast-iron skillet with half the butter and pack the soaked brioche into the pan, smoothing the top; tuck the charred peaches into the surface, cut side up, and dot the remaining butter around the top. For a richer finish, spoon any juices from the peaches over the bread before baking.
4. Move the skillet to the indirect zone of the grill and close the lid, maintaining an indirect temperature of about 350–375°F. Bake until the center is set and a knife inserted near the middle comes out mostly clean, about 25–30 minutes; larger skillets or cooler grills may need up to 35 minutes. Rotate the skillet once halfway through if your grill has hot spots. The indirect bake gives you an oven-like custard set with a lightly crisped top and smoky undertone.
5. While the skillet rests 5 minutes off heat, place any reserved peach juices and the remaining 2 tablespoons of maple syrup plus a splash (1–2 tablespoons) of bourbon in a small saucepan and simmer briefly to concentrate into a glossy glaze, about 3–4 minutes; cool slightly. Drizzle the warm glaze over the skillet, slice into 6 wedges, and serve immediately with extra maple or whipped cream if desired.
6. You can assemble the skillet up to 24 hours ahead: cover tightly and refrigerate so the brioche soaks overnight; bring to room temperature 30 minutes before grilling and bake as directed. To feed a larger crowd (10–12), make two skillets and stagger them on the grill—start the first skillet 10 minutes before the second so they finish close together, or use a large sheet pan as an alternate and add 5–10 extra minutes of bake time. Plan on about 30–35 minutes of active grill time (including peach sear) and another 10–15 minutes for soaking/holding when cooking for guests.