Mother's Day is this weekend and Grillocracy is firing up the grill for a breakfast-in-bed dish any mom would love -- grilled lemon pound cake French toast with smoked maple syrup!
GRILLED LEMON POUND CAKE FRENCH TOAST WITH SMOKED MAPLE SYRUP
1/4 cup maple syrup
1/4 cup milk
1 tbsp. sugar
1/2 tsp cinnamon
1/2 tbsp vanilla extract
1 lemon pound cake, cut into 3/4 inch slices
Fresh fruit and whipped cream (optional)
Light one charcoal chimney full of Kingsford briquets. When the briquets have ashed over along the edges, pour on one side of the charcoal grate for 2-zone cooking with one hot side and one cool side. Add 2-3 chunks of your favorite smoking wood to the charcoal, set the cooking grate on the grill, and adjust the bottom vents to bring the grill temperature to approximately 300 degrees.
To make the smoked maple syrup, pour maple syrup into a small heat resistant bowl and place on the cool side of the grill. Cover the grill and allow the maple syrup to smoke for 15-20 minutes until it has taken on a light smoky flavor. Remove from the grill and set aside until ready to use.
Combine eggs, milk, sugar, cinnamon, and vanilla extract in a shallow bowl and beat well. Dip poundcake slices in the egg mixture to coat both sides. Place the poundcake slices on the hot side of the grill and cook for approximately 2 minutes per side until the egg is cooked through and the poundcake is lightly browned.
Serve grilled lemon poundcake French toast with smoked maple syrup, fresh fruit (optional), and whipped cream (optional).