If you haven't made pain perdu (French Toast) on the barbecue before, you're in for a real treat with Curtis' recipe.
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Heat a barbecue grill on medium. On a large plate, combine the sugar and cinnamon.
In a large baking dish, whisk the eggs, cream and milk. Place the bread slices in the egg mixture. Set aside, turning once, for 5 mins or until most of the mixture has been absorbed. Brush barbecue flatplate with half the butter. (Alternatively, carefully place BBQ Teppanyaki Plate over barbecue, flat-side up, and brush with butter.) Cook 2 bread slices on the flatplate for 2 mins each side or until golden and warmed through. Repeat with the remaining butter and bread slices. Transfer the bread slices to the plate with the sugar mixture and turn to coat.
Meanwhile, to make maple-glazed strawberries, place a small saucepan on the barbecue grill. (Alternatively, place over medium heat on the stovetop.) Add maple syrup and bring to a simmer. Cook for 2 mins or until slightly reduced. Transfer to a medium heatproof bowl and set aside to cool slightly. Add strawberries and toss to combine.
Divide bread slices among serving plates. Top with ice cream, maple-glazed strawberries and any syrup from the pan. Sprinkle with orange rind to serve.
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