# Grilled Peach-Bourbon French Toast Skillet — Labor Day Brunch on the Grill > A cast-iron, grill-baked French toast made with day-old brioche, charred late-summer peaches and a warm bourbon-maple glaze. Direct-sear the fruit, then finish the casserole over indirect heat for a smoky, caramelized Labor Day brunch centerpiece. Canonical URL: https://www.topshelf.recipes/recipes/grilled-peach-bourbon-french-toast-skillet-labor-day-brunch-on-the-grill ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: July 29, 2026 Last Updated: September 3, 2026 ## About This Recipe 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. ## Recipe Information - Prep Time: 25 minutes - Cook Time: 30 minutes - Total Time: 55 minutes - Servings: 6 - Difficulty: Medium - Category: Grilling ## Ingredients ### Cube the brioche and assemble the cast-iron skillet - 1 loaf Day-old brioche loaf, cut into 1-inch cubes - 4 tablespoons Unsalted butter (for skillet and dotting) ### Direct-sear the peaches for caramelized char - 4 large Late-summer peaches, halved and pitted (or 8–10 small), left halved or quartered if large ### Make the bourbon-maple custard and prep the grill - 6 count Large eggs - 2 cups Heavy cream - 1/4 cup Bourbon - 1/2 cup Pure maple syrup (total: custard + brushing) - 1 teaspoon Pure vanilla extract - 1/2 teaspoon Ground cinnamon ## Instructions ### 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. ### 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. ### 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. ### 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. 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. 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. ## Nutrition Estimated nutrition per serving (about 1½ cups (350g)): - Calories: 625 kcal - Protein: 27.7 g - Carbohydrates: 52.5 g - Fat: 34.8 g - Saturated Fat: 20.2 g - Trans Fat: 1 g - Fiber: 1.9 g - Sugar: 29.4 g - Added Sugars: 18.9 g - Cholesterol: 127 mg - Sodium: 1333 mg - Potassium: 650 mg - Calcium: 133 mg - Iron: 1.6 mg - Vitamin D: 2 mcg ## Tips ### Day‑old brioche matters Use bread that's at least a day old so it absorbs custard without collapsing; if fresh, dry cubes on a sheet pan for 15–20 minutes before assembling. ### Two‑zone grilling Set a clear direct and indirect zone and monitor the lid thermometer—aim for 350–375°F indirect to bake through without scorching the top. ### Maple brush for searing Brush peaches with maple before searing to encourage caramelization and avoid sticking; flip once to get a deep, even char. ### Don’t over‑soak Soak brioche 10–15 minutes until saturated but still holding shape; over-soaked bread will turn mushy in the center during the bake. ### Rotate to avoid hot spots Turn the skillet halfway through the bake if your grill runs hot in one area so the custard sets evenly. ## Variations and Substitutions ### Bourbon‑free option Replace the bourbon with 2 tablespoons dark rum or 1/4 cup apple cider plus 1 teaspoon vanilla extract for the same warmth without the whiskey flavor. ### Gluten‑free swap Use a sturdy gluten‑free brioche or day‑old gluten‑free challah; reduce soak time slightly as some GF breads absorb faster. ### Stone‑fruit mix Swap half the peaches for halved nectarines or plums for a sweet‑tart contrast that stands up to the maple and bourbon. ### Brown‑butter glaze Finish the skillet with a brown‑butter maple glaze instead of straight maple for nuttier complexity—brown the butter first, then whisk in syrup and a splash of bourbon. ## Notes This skillet French toast is ideal for lazy holiday mornings and feeds a small crowd without fuss. Home cooks will love the contrast of charred peaches and the boozy-maple custard that comes together mostly on the grill. ### Storage and Make-Ahead Cool the skillet to room temperature, then cover tightly and refrigerate for up to 3 days. Reheat in a 350°F oven or on the grill over indirect heat for 10–15 minutes until warmed through; individual portions can be microwaved but will lose the crisp top. If you assemble ahead, refrigerate the unbaked skillet for up to 24 hours and bake straight from cold, adding a few extra minutes if needed. ### Serving Suggestions Serve wedges directly from the skillet with an extra drizzle of the warm bourbon-maple glaze and a dollop of lightly sweetened whipped cream or mascarpone. Pair with crisply fried or grilled bacon for smoke contrast and a bright, citrusy coffee or a sparkling Prosecco to cut the richness. Garnish with flaky salt and a few torn mint leaves for fresh balance. ## Frequently Asked Questions ### Can I make this entirely indoors? Yes—preheat your oven to 350–375°F and use a stovetop skillet to sear peaches under high heat (or broil briefly), then bake the skillet in the oven for the same 25–35 minutes until set. ### What if my peaches aren’t sweet enough? Add 1–2 tablespoons of brown sugar or maple to the cut sides before searing, or toss the halves in a touch of honey; you can also choose slightly riper fruit or a sweeter stone fruit like ambrosia peaches. ### How do I prevent a soggy bottom? Use day‑old brioche and avoid over-soaking; also make sure the skillet is well buttered so the bottom bakes and crisps rather than steaming. ### Can I use a different bread? Yes—challah, pain de mie, or even sturdy challah‑style sandwich bread work well; sourdough will change the flavor profile but can be used if you prefer a tangier base. ### How boozy will it taste? Most of the bourbon's edge mellows during the bake, leaving warmth and depth rather than a harsh alcohol bite; reduce to 2 tablespoons if you want even subtler notes. ## Related Recipes and Guides - [Grilled Shrimp & Charred Corn Warm Salad](https://www.topshelf.recipes/recipes/grilled-shrimp-charred-corn-warm) - [Smoky Grilled Meringue Skewers](https://www.topshelf.recipes/recipes/smoky-grilled-meringue-skewers) - [Charred Caramel Apple Pretzel Bites](https://www.topshelf.recipes/recipes/charred-caramel-apple-pretzel-bites) - [Coffee‑Chile Rubbed Flank Steak Tacos with Charred Pineapple Salsa](https://www.topshelf.recipes/recipes/coffee-chile-rubbed-flank-steak-tacos-charred-pineapple-salsa) - [Grilled Ras el Hanout Chicken Thighs with Charred Apricot-Chickpea Tagine](https://www.topshelf.recipes/recipes/grilled-ras-el-hanout-chicken-thighs-charred-apricot-chickpea-tagine) - [Cedar-Plank Grilled Swordfish Steaks with Warm Olive-Tomato Tapenade and Charred Fennel-Orange Salad](https://www.topshelf.recipes/recipes/cedar-plank-grilled-swordfish-with-olive-tapenade-and-charred-fennel-orange-salad) - [Peaches: Choosing, Prepping, Preserving](https://www.topshelf.recipes/articles/peaches-choosing-prepping-preserving) - [Trending Charred Fruit Finishes](https://www.topshelf.recipes/articles/trending-charred-fruit-finishes) - [Labor Day Grill Care](https://www.topshelf.recipes/articles/labour-day-grill-care)