French toast is one of my favorite foods but because it’s so rich and decadent, I usually save it for special occasions like Easter brunch.

I spread mascarpone cheese and fig jam on challah bread to make French toast sandwiches. Feel free to get creative with this recipe. Can’t find challah? Use brioche or ciabbata. No mascarpone? Substitute cream cheese instead. Not a fan of figs? Use whatever kind of jam you like.

I usually grill the sandwiches directly on the grates of my grill but if you have one of Weber’s griddles or skillets you can use that too. Just be sure to put a light coating of oil on the grates or griddle to make sure the French toast doesn’t stick.

Top the French toast with some powdered sugar and real maple syrup and you’re good to go. Happy Easter and happy grilling!

Stuffed Brioche French Toast

Recipe adapted from Jamie Purviance's Time to Grill

Ingredients:

12    slices challah, each about ¾ inch thick

6    ounces mascarpone, softened

6    heaping tablespoons fig jam

8    large eggs

1    cup whole milk

1    cup half-and-half

2    tablespoons granulated sugar

1    tablespoon pure vanilla extract

      Finely grated zest of 1 orange

¼    teaspoon kosher salt

      Canola oil cooking spray

Directions:

1. Arrange six slices of the challah in a baking pan large enough to fit them all comfortably in one layer. Spread each slice with 1 ounce of mascarpone, leaving a one-half-inch border at the edges. Spread each of the other six slices with a heaping tablespoon of jam, and then invert them onto the halves with the mascarpone, making sandwiches.
2. In a large bowl whisk the eggs, milk, half-and-half, sugar, vanilla, orange zest, and salt. Pour the mixture over the sandwiches, and let stand at room temperature for 20 minutes, turning the sandwiches once.
3. Prepare the grill for direct and indirect cooking over medium-low heat (about 350°F).
4. Brush the cooking grates clean. Tip one sandwich on its side so that any extra liquid runs off. Spray both sides with oil and then place on the grill. Repeat with the remaining sandwiches. Grill over direct medium-low heat, with the lid closed as much as possible until browned on both sides, 6 to 8 minutes, turning once. Move the sandwiches onto a piece of foil placed over indirect medium-low heat, close the lid, and continue cooking until the sandwiches are firm in the center, about 5 minutes.