Description
This Blackstone French Toast recipe brings a delightful twist to classic French toast by cooking thick-cut brioche or Texas toast slices on a hot Blackstone griddle. Rich with eggs, cream, vanilla, and cinnamon, this recipe yields golden, crispy, and custardy slices perfect for a comforting breakfast served with maple syrup, powdered sugar, and fresh berries.
Ingredients
Scale
Main Ingredients
- 6 slices thick-cut bread (Brioche or Texas Toast)
- 3 large eggs
- 3/4 cup whole milk
- 1/4 cup heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 tablespoons butter (for cooking)
For Serving
- Maple syrup
- Powdered sugar
- Fresh berries
Instructions
- Preheat Griddle: Preheat your Blackstone griddle to medium heat to ensure an even cooking surface for the French toast.
- Prepare Egg Mixture: In a mixing bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt until smooth and fully combined.
- Coat Bread: Dip each slice of thick-cut bread into the egg mixture, flipping to coat both sides completely for optimal flavor and texture.
- Melt Butter: Place butter on the preheated griddle and allow it to melt evenly across the cooking surface.
- Cook French Toast: Place the coated bread slices onto the hot griddle and cook for 3 to 4 minutes on each side, until they develop a golden brown, crispy crust while remaining soft inside.
- Serve: Remove the French toast from the griddle and serve immediately topped with maple syrup, a dusting of powdered sugar, and fresh berries.
Notes
- Use thick-cut brioche or Texas toast for the best texture and flavor absorption.
- Make sure the griddle is properly preheated to avoid sticking and to get even browning.
- Adjust the cooking time slightly depending on your griddle’s heat and bread thickness.
- For a dairy-free version, substitute milk and cream with your preferred non-dairy alternatives.
- Fresh berries add a bright, natural sweetness and vibrant color to the dish.
