There’s no rule stating that grilling is just for the main meal of the day. Rise and shine and start the fire.

Breakfast outdoors spells adventure, no matter where you’re cooking and eating it. This hearty French toast (yes, cook it right on the grill!) is a cinch to prepare. Serve with butter, maple syrup and fresh berries and it’s a sure bet that everybody will be talking about breakfast for the rest of the day. From “The Outdoor Cook: How to Cook Anything Outside,” by America’s Test Kitchen (2023, $30). The book is a great resource for beginner outdoor cooks or those who want to learn more about cooking al fresco. It covers gas and charcoal grills, flat-tops, fire pits and more, in the typical no-detail-is-too-small fashion that’s an ATK hallmark.

2 large eggs

1 1⁄2 c. whole milk

5 tbsp. unsalted butter, melted

1 tsp. almond extract or 2 ­tsp. vanilla extract

1/2 tsp. ground cinnamon

1/2 tsp. table salt

8 (3/4-in.-thick) slices challah

4 tsp. sugar

Lightly beat eggs in shallow dish. Whisk in milk, melted butter, almond extract, cinnamon, and salt (butter will clump slightly).

For a charcoal grill: Open bottom vent completely. Light large ­chimney starter half filled with charcoal briquettes (3 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

For a gas grill: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Turn all burners to medium.

For a flat-top grill: Turn all burners to medium-high and heat griddle until hot, about 10 minutes. Turn all burners to medium.

Open fire: Prepare medium-hot single-­level fire in open-fire grill. Set cooking grate at least 6 inches from coals and flames and heat grill until hot, about 5 minutes.

Clean and oil cooking grate (or griddle). Place bread on grill and toast until light golden brown, about 1 minute per side.

Working with 1 bread slice at a time, soak in egg mixture until saturated but not falling apart, 10 seconds per side. Using firm slotted spatula, pick up bread slice, allowing excess egg mixture to drip off, and transfer to rimmed baking sheet.

Using spatula, transfer soaked bread to grill and cook (covered if using gas) until bread is deep golden brown on first side and releases ­easily from cooking grate, about 2 minutes. Sprinkle top of each toast with ½ teaspoon sugar, then flip and cook until deep golden brown on ­second side and sugar begins to caramelize, 1 to 2 minutes. Serve.

Serves 4

Tribune News Service