French toast on skewers

Ingredients:

• Take half a 30cm diameter brioche loaf, cut off the top, and cut the bread into 2.5cm cubes (about 48 pieces).
• 8 thick slices of bacon
• 1.5 cups of sour milk (shake well)
• 4 large eggs
• 4 tbsp unsalted butter, melted
• 2 tablespoons of sugar
• 0.5 tsp cinnamon
• Cooking spray
• Maple syrup, warm
• Special equipment: 8 skewers, 30 cm long.

Preparation:

1. Thread 6 bread cubes onto each skewer, spacing them at least 0.5 cm apart. Leave the skewers with the bread on the counter overnight to allow the bread to dry.
2. The next day, preheat an outdoor grill to medium heat. Grill the bacon, turning as needed for even browning, until most of the fat has rendered and the bacon is crispy, about 10 minutes. Transfer to a paper towel-lined plate to drain.
   
   Note
   
   If you have a charcoal grill, cook the bacon in a grill pan or the grease may ignite.
3. In a medium bowl, whisk together the buttermilk, eggs, butter, sugar, cinnamon, and 1/2 teaspoon salt until smooth; pour onto a rimmed baking sheet. Place the bread skewers in the buttermilk mixture to soak, turning as needed, until the bread has absorbed some of the liquid but is still fluffy, about 5 minutes.
4. Spray a large piece of foil with cooking spray and place it on half of the grill. Place the skewers on the foil in a single layer, at least 1/2 inch apart. Grill, covered, turning the skewers a few times as needed, until the bread cubes are golden brown and no longer soggy, 5 to 8 minutes.
5. Remove the skewers and foil from the grill and return the bacon to the grill to heat through for 1-2 minutes. Serve the grilled French toast and bacon with warm maple syrup.