Cornbread Pain Perdu

[egghead]

Had a little leftover cornbread so I thought I would make some cronbread pain perdu (french toast).

Milk, eggs, vanilla, sugar, and Dizzy Pig Pineapple Head


Soaked the cornbread about 30 minutes while waiting for the small BGE to heat up - turned a few times to really soak


Grilled on CI Skillet - lots of shadows


Grilled the edges


And of course a breakfast without beacon is like a day without sunshine


Pretty good stuff.

[BluDawg]

Thats some good stuff EH my PAW PAW used to make that for me. Thanks for re-kindling a fond boyhood memory of cowboys and roundups and cool mountain mornings. I guarantee that will be on the menu around here this week.

[egghead]

BluDawg - I sliced the cornbread in half making each half a little over a half inch - next time I'll make the slices closer to 3/8" to get more of the good flavors into the cornbread.

[BluDawg]

nothing wrong with that, sort of makes it lower in calories so I can eat twice as much and not feel guilty.

[OSD]

Good lookin' breakfast.

[JamesB]

Another cool idea! I might have to steal that one...

[ChileFarmer]

EH, that looks so good, we used to do that with any left over cornbread. Used real cane syrup on it too.CF

[Surfinsapo]

★★★★★ is how I feel!!!