Grilled French Toast with Cointreau, Strawberries and Whipped Cream

Before preheating your grill to medium heat, spray non-stick spray on the grates. This will cut down on the bread sticking.

1) Beat 6 eggs and add the milk, 1 teaspoon of vanilla, cinammon and optional triple sec to the mixture.

2) Cut your slices of bread pretty thick because they are going to be going onto the grill. Think of the thickness of a NY strip or slightly thicker (see picture).

3) Dip bread slices in egg mixture and make sure they get good and saturated

4) Once the grill is good and hot at medium, place your slices on the grill and cook until there are grill marks on one side. Be careful not to burn. When one side is done, then switch sides. (**At the same time you are doing this you can cook sausage links or pattys on the grill).

Strawberry Compote mixture for filling:
(I recommend that you make this beforehand so it can thicken). Mix the cut up strawberries with balsamic vinegar, 3 Tablespoons of sugar and the remaining 1 teaspoon of vanilla in a bowl. Let the mixture sit in the fridge for at least 30 minutes.

Serve two French toast slices with strawberry mixture and whipped creme sandwiched on the inside.
Copious amounts of powdered sugar, mimosas and Bloody Marys are encouraged too!