Recipe by Stephanie Arsenault
8 thick slices of challah (brioche, or another rich, slightly sweet bread can be substituted)
3 tsp (15 ml) sugar, divided
4 cups (1 L) mixed berries (raspberries, blackberries, blueberries)
1 tsp (5 ml) cornstarch
½ tsp (2.5 ml) pure vanilla extract
- Preheat grill and reduce to medium heat. Generously butter both sides of the sliced bread, and sprinkle with 1 tsp of sugar; set aside.
- In a cast-iron pan, or deep aluminum grilling dish, combine the mixed berries with remaining 2 tsp, cornstarch, and vanilla extract. Place on the preheated grill, cover, and cook until berries begin to break down and the mixture beings to thicken, about 10 minutes; remove from grill.
- Place prepared slices of bread on the preheated grill and cook for 1-2 minutes on each side, or until dark brown grill marks appear and the bread is nicely toasted. Transfer two slices of bread to each serving dish, and spoon the stewed berries over top; serve immediately.