This might be the best French toast I’ve ever made—and the Blackstone makes it simple to cook for a crowd. Once you try it this way, it’s hard to go back to the thin, soggy stuff most diners serve.
It takes a little more effort than your usual French toast, but the results are worth it. Crispy on the outside, soft and custardy in the middle.
Here are the 3 things that make a big difference:
1. Use Challah or Brioche Bread
Thick-cut breads like challah or brioche can soak up more batter without falling apart. That’s what gives you that rich center.
2. Dry Out Your Bread
Let your bread sit out for a few hours or overnight. Drying it out helps it absorb more batter and gives it that bread pudding-like texture inside.
3. Keep the Griddle Temp Low
Stay under 325°F. If the griddle is too hot, you’ll burn the outside before the inside is fully cooked.
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French Toast on a Blackstone
Equipment
- 2 Spatulas
Ingredients
- 1 loaf of Challah Bread
- 2 cup heavy cream
- 4 eggs
- 1 teaspoon Cinnamon
- ¼ teaspoon nutmeg
- ¼ cup white sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon orange zest
- Syrup & powdered sugar
- Salted whipped butter
Instructions
- Slice bread into 8 pieces usually about 1 inch thick. Let them dry out for an hour or over night.
- Whisk together eggs, heavy cream, cinnamon, nutmeg, sugar, orange zest and vanilla in a shallow pan or bowl.
- Mix it together thoroughly using a hand mixer
- Heat griddle to 325 degrees.
- Place down a pad of butter.
- Place Challah bread in egg mixture letting it soak for 2-3 minute per side.
- Put the griddle and cook for about 5 to 6 minutes per side.
- We’re keeping the temperature low because we need the inside to cook all the way without burning the outside.
- Don't forget the syrup and some powdered sugar!
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