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1
Special equipment: nonstick foil
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Prepare a grill for medium-high heat.
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3
Tear eight 14-inch pieces of nonstick foil and lay them out nonstick-side up.
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4
Brush the centers of each piece with the melted butter.
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5
Whisk together the evaporated milk, eggs, maple syrup, vanilla and cinnamon in a small baking dish or large resealable bag.
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6
Dip each side of each piece of bread in the milk mixture until fully submerged.
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7
Arrange 2 pieces of bread next to each other, without overlapping, on 1 piece of buttered foil.
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8
Repeat with the remaining bread and 3 pieces of foil.
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9
Make the foil packs: Put the remaining 4 pieces of foil, buttered-side down, directly on top of the bread so the foil touches the bread and the edges line up.
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10
Fold and crimp the edges tightly to make 4 oblong packets.
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11
Put the packs on the grill, close the lid and cook for 5 minutes.
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12
Turn the packets over, close the lid and grill 5 minutes more.
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13
Remove and let rest for a few minutes.
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14
Carefully open the packets (hot steam will escape).
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15
Both sides of the French toast should be browned and the center should be custardy.
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16
Keep in the packets or transfer to plates.
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17
Top each serving with 1/4 cup of the berries and more maple syrup, if desired.
