French toast skewers with blackberry sauce

Ingredients:

• 2 containers of blackberries (170g each) (about 2 cups)
• 1/4 cup + 2 tablespoons granulated sugar
• 1 tbsp unsalted butter
• 4 large eggs
• 2 cups low-fat cream (10%)
• 1 tbsp vanilla extract
• 1 teaspoon ground cinnamon
• 0.5 tsp freshly grated nutmeg
• 1 challah (360g), cut into 4cm cubes
• Powdered sugar, for dusting
• Natural maple syrup, for serving

Preparation:

1. Preheat the grill to medium-high heat. Stack two 12-inch pieces of heavy-duty foil. Toss the blackberries with 2 tablespoons of sugar and butter on the foil. Bring the short sides of the foil together and fold them to seal, then fold the opposite sides over and seal. Grill until the fruit is bubbling and the juices are syrupy, 12 to 15 minutes. Transfer the berries to a bowl.
2. Meanwhile, in a bowl, whisk together the eggs, heavy cream, remaining 1/4 cup granulated sugar, vanilla extract, cinnamon, nutmeg, and a pinch of salt. Place the challah in a 9 x 13-inch baking dish. Pour the egg mixture over the bread and let it soak in, turning the challah pieces to coat all sides, for 1-2 minutes. Thread the challah cubes onto 6 skewers (if using wooden skewers, soak them in water for about 20 minutes first).
3. Grill, turning, until grill marks appear, 6-8 minutes. Transfer to a serving platter and sprinkle with powdered sugar. Drizzle with maple syrup and serve with blackberry sauce.