introduction
A golden, buttery weekend breakfast made right on your griddle — this Blackstone French Toast hits crisp edges, tender centers, and a cozy cinnamon-vanilla flavor that’s perfect for family mornings. If you love cooking on a flat top, you’ll enjoy how fast the griddle sears and browns every slice while keeping the inside custardy. For more griddle inspiration, try this Blackstone Alice Springs Chicken recipe for a savory weekend menu idea.
Why You’ll Love This Blackstone French Toast
- Crispy, caramelized outside with a soft, custardy center.
- Fast to make on the griddle — ready in about 10 minutes.
- Family-friendly and easy to scale for brunch guests.
- Uses simple pantry ingredients for no-fuss mornings.
- Perfect for meal prep: make extra, reheat on the griddle for day-two breakfasts.
Ingredients Needed
Protein
- 2 large eggs
Dairy & Base
- 1/2 cup milk
Breads & Fillers
- 4 slices day-old bread (thick-cut works best)
Flavors & Spices
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Cooking Fat & Serving
- Butter for cooking
- Maple syrup for serving
For a savory counterpoint, serve alongside a stack of Blackstone Goetta Bacon Sliders for a crowd-pleasing combo.
Step-by-Step Instructions
- Preheat your Blackstone griddle.
- In a bowl, whisk together eggs, milk, vanilla, and cinnamon.
- Dip each slice of bread into the egg mixture, allowing it to soak briefly.
- Add butter to the griddle and place the soaked bread slices on it.
- Cook until golden brown on both sides, about 2-3 minutes per side.
- Serve warm with maple syrup.
Serving Suggestions Blackstone French Toast
Serve warm slices with a drizzle of maple syrup and a pat of butter. Fresh berries and a dusting of powdered sugar brighten the plate. For a hearty brunch spread, add scrambled eggs or a side of fresh fruit and toast. For holiday brunches, pair with a savory side like Blackstone griddle sausage cranberry stuffing to balance sweet and savory flavors.
Tips for Success Blackstone French Toast
- Use slightly stale or day-old bread so it soaks without falling apart.
- Don’t over-soak — a quick dip keeps the interior tender and prevents sogginess.
- Keep the griddle at medium heat to get golden color without burning.
- Use a mix of butter and a touch of oil if you need higher smoke resistance.
- Flip once: let a deep golden crust form before turning for best texture.
variation (if any)
- Stuffed French Toast: spread cream cheese or jam between two slices before dipping.
- Cinnamon roll twist: add a pinch of nutmeg and a drizzle of cream cheese glaze after cooking.
- Savory version: omit vanilla and cinnamon, add a pinch of salt and grated cheese for a brunch-forward flip.
FAQs
Q: Can I use almond milk or oat milk instead of regular milk?
A: Yes — plant milks work fine and will change the flavor slightly. Use the same 1/2 cup measurement.
Q: What bread is best for French toast on a griddle?
A: Thick-cut brioche, challah, or Texas toast hold up best and caramelize beautifully on a hot griddle.
Q: How do I keep French toast warm for a crowd?
A: Hold finished slices on a baking sheet in a 200°F oven in a single layer so they stay warm without steaming.
Q: Can I prepare the egg mixture the night before?
A: You can whisk the custard overnight and refrigerate; bring it back to cool temperature before dipping bread.
Ingredients
Protein
- 2 large large eggs
Dairy & Base
- 1/2 cup milk Can use almond milk or oat milk as alternatives.
Breads & Fillers
- 4 slices day-old bread Thick-cut works best.
Flavors & Spices
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Cooking Fat & Serving
- Butter For cooking.
- Maple syrup For serving.
Instructions
Preparation
- Preheat your Blackstone griddle.
- In a bowl, whisk together eggs, milk, vanilla, and cinnamon.
- Dip each slice of bread into the egg mixture, allowing it to soak briefly.
Cooking
- Add butter to the griddle and place the soaked bread slices on it.
- Cook until golden brown on both sides, about 2-3 minutes per side.
- Serve warm with maple syrup.
