Bread Turned Into an Elegant Dish on the Grill
Is this dessert, breakfast or late night snack? Yes! Great with brioche, too. The bread gets a simple coating of melted butter and sugar, is glazed and caramelized on the grill, while the fruit grills, too. Serve immediately while warm. The dish will largely depend on the ripeness of the fruit, so buy fresh from the farmer’s market. They nectarines should just faintly yield to pressure and be quite fragrant.
Sugar Glazed Challah with Nectarines and Crème Fraiche
Author: Dédé Wilson
- 4 to 8, ½-inch thick slices of challah or brioche bread, (number depending on size)
- 6 tablespoons unsalted butter, melted
- 6 tablespoons sugar
- 2 nectarines, firm but ripe, pitted and halved
- ½ cup crème fraiche, stirred until soft
- Have your grill going at a medium heat. If you have a temperature gauge, aim for a range of 325°F to 375°F. Coat rack with nonstick spray and have rack set at its most indirect position.
- Brush each bread slice on both cut sides with melted butter and thoroughly coat with sugar. Do the same with the nectarines. Begin cooking nectarines first, cut side down, grill covered until fruit is sugar glazed and grill marks have formed. Flip over to rounded side and continue to cook, grill covered. The fruit might take up to 10 minutes. Meanwhile, begin to grill bread; you want to keep grill covered as much as possible, but you will need to also keep an eye on the bread, too. You are aiming for the sugar to melt and glaze the bread, without burning it, which will take anywhere from approximately 1 to 3 minutes per side.
- Plate warm bread with half a nectarine alongside. Dollop with crème fraiche and serve immediately.
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