French Toast Skewers: Mother's Day Madness

There are normal brunch foods. Then there are pork belly French toast skewers.

This is what happens when BBQ crashes brunch with a tray of cherry-glazed pork belly and refuses to leave. You get smoky pork belly burnt ends, golden brioche French toast, fresh strawberries, powdered sugar, and a hot honey drizzle all stacked onto one skewer. It’s sweet, smoky, rich, sticky, crispy, custardy, and just messy enough to feel like brunch made the right kind of bad decision.

This is not an everyday breakfast. This is a Saturday or Sunday brunch move, the kind of thing you make when people are coming over, the coffee is strong, and nobody has anywhere urgent to be afterward. It’s basically French toast and bacon after a backyard BBQ glow-up. This is also one of those beautiful combinations that let's you use your kamado and your Blackstone - so fire up your grills and take your next Mother's Day brunch to the next level.

Ingredients

For the pork belly burnt ends:

• 2 to 3 pounds pork belly, skin removed and cut into 1 to 1.5 inch cubes

• 1 tablespoon kosher salt

• 1 tablespoon coarse black pepper

• 1 1/2 tablespoons brown sugar

• 1 teaspoon smoked paprika

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/4 teaspoon cinnamon

• 1/4 teaspoon chili flakes or Aleppo pepper

• For smoking: use a fruitwood. I'd go with cherry.

For the cherry glaze:

• 1 cup cherry preserves

• 2 to 3 tablespoons maple syrup

• 2 tablespoons butter

• 1 tablespoon apple cider vinegar

• Pinch of salt

• Splash of bourbon, optional

• Pinch of chili flakes or Aleppo pepper, optional

For the French toast:

• 1 loaf brioche or challah

• 4 eggs

• 1 cup milk

• 1 teaspoon vanilla

• 1 teaspoon cinnamon

• Zest of 1 orange

For the skewers:

• Strawberries, whole or halved

• Pineapple chunks, optional

• Banana, optional

For finishing:

• Powdered sugar

• Hot honey

For dipping sauces:

• Maple syrup

• Berry jam

• Greek yogurt

• Honey

• Vanilla

• Orange zest

Before You Start

This recipe has a few moving parts, but none of them are difficult. The pork belly takes the longest, so start there. You’re making a brunch-friendly version of pork belly burnt ends: smoky, tender, sticky, and glazed with cherry instead of a standard BBQ sauce.

The French toast should be cooked after the pork belly is done, because you want it warm, golden, and slightly crisp when the skewers come together. The berries bring freshness, and you absolutely want that. This dish is rich, and the fruit keeps it from becoming a full brunch bulldozer. Use brioche or challah if you can. Regular sandwich bread will technically work, but this recipe deserves better than bread that looks like it came from a school lunch flashback.

Bus Stop BBQ Method

1. Season the Pork Belly

Start with the pork belly. This is where brunch begins acting suspiciously like BBQ.

• Cut the pork belly into 1 to 1.5 inch cubes.

• Place the cubes in a large bowl.

• Add kosher salt, coarse black pepper, brown sugar, smoked paprika, garlic powder, onion powder, cinnamon, and chili flakes or Aleppo pepper.

• Toss until every piece is evenly coated.

• Let the pork belly sit while the smoker comes up to temperature.

The rub leans BBQ first, brunch second. The smoked paprika, garlic, onion, and pepper give the pork belly a savory backbone, while the little bit of cinnamon quietly bridges the gap between burnt ends and French toast without turning the whole thing into dessert meat. Nobody wants dessert meat. We want brunch pork with ambition.

2. Smoke the Pork Belly

Now give the pork belly time to render, soften, and pick up smoke.

• Set your smoker or kamado to 250°F.

• Use cherry, apple, or pecan wood.

• Place the pork belly cubes directly on the grate.

• Leave a little space between each piece.

• Smoke for about 2 to 2.5 hours.

• Look for deep color, rendered edges, and pork belly that is starting to soften.

You’re not trying to finish the pork belly completely in this phase. You’re building smoke, color, and that outside texture that makes burnt ends worth the wait. Cherry wood is great here because it reinforces the glaze. Apple works beautifully too. Pecan adds a little nuttier richness.

3. Make the Cherry Glaze

While the pork belly smokes, make the glaze.

• Add cherry preserves to a small saucepan.

• Add maple syrup, butter, apple cider vinegar, and a pinch of salt.

• Add bourbon or extra chili flakes if using.

• Warm over medium-low heat.

• Stir until smooth and glossy.

• Simmer gently for 5 to 7 minutes.

• Taste and adjust.

The glaze should be sweet, tangy, buttery, and just a little sticky. If it tastes too sweet, add another small splash of apple cider vinegar. If it tastes flat, add a pinch of salt. If you add bourbon, keep it subtle. This is brunch, not a pirate negotiation.

4. Glaze and Finish the Pork Belly

Now turn smoked pork cubes into sticky little brunch jewels.

• Transfer the smoked pork belly cubes into a foil pan or cast iron skillet.

• Pour the warm cherry glaze over the pork belly.

• Toss gently to coat.

• Cover the pan with foil.

• Return to the smoker at 250°F.

• Cook for another 45 minutes to 1 hour, until tender.

• Remove the foil.

• Cook uncovered for another 15 to 30 minutes to let the glaze tighten.

You want the pork belly tender, glossy, and sticky. If the glaze still looks thin, keep it uncovered a little longer. If the pork belly looks like candy with a smoke ring, you are emotionally and spiritually on track.

5. Make the French Toast Custard

While the pork belly finishes, make the French toast mixture.

• Cut the brioche or challah into thick cubes, about 1 to 1.5 inches.

• In a mixing bowl, whisk the eggs.

• Add milk, vanilla, cinnamon, and orange zest.

• Whisk until fully combined.

The orange zest is important. It brightens the whole dish and keeps the French toast from getting buried under pork belly richness. Brunch needs balance. And occasionally pork fat. Both can be true.

6. Make the Citrus Yogurt Dip

This is optional, but it’s worth it. The yogurt dip gives you a cool, tangy sauce to balance the pork belly and hot honey.

• Add Greek yogurt to a bowl.

• Stir in honey.

• Add a splash of vanilla.

• Add orange zest.

• Mix until smooth.

• Taste and adjust with more honey or zest.

This sauce is the responsible adult at the brunch table. Naturally, it is surrounded by pork belly and French toast making questionable choices.

7. Build the Skewers

Now assemble the whole thing before the French toast is fully cooked.

• Use wooden or metal skewers. If using wooden skewers, soak them first.

• Dip the bread cubes into the custard.

• Let excess custard drip off.

• Add one custard-soaked French toast cube.

• Add one piece of cherry-glazed pork belly.

• Add one banana slice.

• Add one strawberry.

• Repeat until the skewer is full.

A good pattern is French toast, pork belly, banana, strawberry, then repeat. Don’t overpack the skewers. You want the bread and fruit to touch the griddle, not hover above it like brunch cargo.

8. Grill the Skewers on the Blackstone

This is where the whole thing comes together.

• Heat the Blackstone, griddle, or skillet over medium heat.

• Add butter or a little neutral oil.

• Place the assembled skewers on the hot surface.

• Cook until the French toast is golden and slightly crisp.

• Rotate carefully so multiple sides of the bread get browned.

• Let the bananas caramelize lightly.

• Let the strawberries warm and blister slightly.

• Move gently so the bread doesn’t tear off the skewer.

• Work in batches if needed.

You want custardy centers, golden edges, lightly caramelized bananas, and strawberries that are warmed through but not cooked into jam. This is not the time to wander off and “just check one thing.” That is how brunch becomes archaeology.

9. Finish the Skewers

Give the skewers one final flourish.

• Place the grilled skewers on a platter.

• Dust lightly with powdered sugar.

• Drizzle with hot honey.

• Serve with maple syrup, berry jam, and citrus yogurt dip.

Go easy on the hot honey at first. You want a light drizzle, not a sticky brunch monsoon. The pork belly already brings sweetness from the cherry glaze. The hot honey is the sparkle at the end, not the whole fireworks show.

Why This Works

This recipe works because it balances extremes. The pork belly brings smoke, richness, crispy edges, and tender centers. The rub keeps it grounded with salt, pepper, smoked paprika, garlic, onion, and a little chile heat, while the cherry glaze adds sweetness and acidity.

Final Take

Pork belly French toast skewers are what happens when BBQ and brunch stop pretending they live in separate worlds. You get smoky pork belly, sticky cherry glaze, golden French toast, fresh berries, powdered sugar, and hot honey all in one bite.

It’s handheld, a little messy, and absolutely not trying to be sensible. That’s the point.

Make these for a weekend brunch and watch people experience the exact moment where breakfast turns into BBQ. That’s Bus Stop BBQ territory.

Affiliate Disclosure: Some of the links above may be affiliate links. If you purchase through these links, Bus Stop BBQ may earn a small commission at no extra cost to you. We only recommend products we genuinely use and believe in.