(Recipe adapted from Jamie Purviance’s Time to Grill)

  • 12 slices challah, each about ¾ inch thick
  • 6 ounces mascarpone, softened
  • 6 heaping tablespoons fig jam
  • 8 large eggs
  • 1 cup whole milk
  • 1 cup half-and-half
  • 2 tablespoons granulated sugar
  • 1 tablespoon pure vanilla extract
  • Finely grated zest of 1 orange
  • ¼ teaspoon kosher salt
  • Canola oil cooking spray


  • Arrange six slices of the challah in a baking pan large enough to fit them all comfortably in one layer. Spread each slice with 1 ounce of mascarpone, leaving a one-half-inch border at the edges. Spread each of the other six slices with a heaping tablespoon of jam, and then invert them onto the halves with the mascarpone, making sandwiches.
  • In a large bowl whisk the eggs, milk, half-and-half, sugar, vanilla, orange zest, and salt. Pour the mixture over the sandwiches, and let stand at room temperature for 20 minutes, turning the sandwiches once.
  • Prepare the grill for direct and indirect cooking over medium-low heat (about 350°F).
  • Brush the cooking grates clean. Tip one sandwich on its side so that any extra liquid runs off. Spray both sides with oil and then place on the grill. Repeat with the remaining sandwiches. Grill over direct medium-low heat, with the lid closed as much as possible until browned on both sides, 6 to 8 minutes, turning once. Move the sandwiches onto a piece of foil placed over indirect medium-low heat, close the lid, and continue cooking until the sandwiches are firm in the center, about 5 minutes.


Prep time: 20 minutes
Grilling time: about 40 minutes
Serves: 6 to 8

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