Categories: Grilling
Ingredients
- 2 6-oz. containers blackberries
- 1/4 cup plus 2 tbsp granulated sugar
- 1 tbsp unsalted butter
- 4 large eggs
- 2 cups half-and-half
- 1 tbsp pure vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- Kosher salt
- 13 oz. loaf challah bread, cut into 1 1/2-inch cubes
- Confectioners' sugar, for dusting
- Pure maple syrup, for serving
Directions
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Preheat a grill to medium high. Stack two 12-inch-long pieces of foil. Toss the blackberries, 2 tbsp sugar and the butter on the foil. Bring the short ends of the foil together and fold to seal, then fold in the sides and seal. Grill until the fruit is bubbling and the juices are syrupy, 12 to 15 minutes. Transfer the berries to a bowl.
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Meanwhile, whisk the eggs, half-and-half, the remaining 1/4 cup granulated sugar, the vanilla, cinnamon, nutmeg, and a pinch of salt in a bowl until well combined. Put the challah in a 9×13-inch baking dish. Pour the egg mixture on top and let soak, turning to coat, 1 to 2 minutes. Thread onto 6 skewers. Grill, turning, until well marked, 6 to 8 minutes. Transfer to a platter and dust with confectioners’ sugar. Drizzle with maple syrup and serve with the blackberry sauce.