Blackstone French Toast Recipe for Griddle Cooking

The Best Smell in the Morning

Let me tell you about Saturday mornings at my house. The smell of cinnamon and butter hits you first. It is the smell of love and comfort. Doesn’t that smell amazing?

I make this French toast on my big griddle. It cooks everything at once. No one has to wait for their breakfast. That matters. It means we all eat together, warm and happy.

A Little Story About Bread

My grandson once used plain sandwich bread. It fell apart in the custard! We had a sweet, soggy mess. I still laugh at that.

So use thick bread. Brioche or Texas toast is perfect. It soaks up the egg mix like a sponge. But it stays strong. This gives you a creamy inside and a crispy outside. What’s your favorite bread for French toast?

Why the Custard is Magic

Do not just mix eggs and milk. The secret is in the extras. A little sugar, vanilla, and cinnamon go in. The heavy cream makes it rich.

Whisk it all smooth. Let the bread take a good, long bath in it. This step matters. It turns simple eggs and bread into a special treat. It is the heart of the recipe.

Cooking on the Griddle

Heat your griddle to medium. Melt a little butter on it. Then lay your soaked bread down. You will hear a happy sizzle.

Cook for a few minutes each side. Wait for it to turn golden brown. *Fun fact: This method started with old Roman cooks. They called it “Pan Dulcis” or sweet bread!* Do you prefer your French toast soft or with a crispy edge?

Make It Your Own

Now for the fun part. Slide the toast onto a plate. Drizzle warm maple syrup over it. Dust it with snowy powdered sugar.

Add a handful of fresh berries. The red and blue look so pretty. The berries add a fresh, tart bite. It cuts the sweetness perfectly. What do you like to put on top? Share your favorite way to serve it!

Ingredients:

Ingredient	Amount	Notes
Bread	6 slices	Thick-cut, Brioche or Texas Toast
Eggs	3 large
Whole milk	3/4 cup
Heavy cream	1/4 cup
Granulated sugar	2 tablespoons
Vanilla extract	1 teaspoon
Cinnamon	1/2 teaspoon
Salt	1/4 teaspoon
Butter	2 tablespoons	For cooking
Maple syrup		For serving
Powdered sugar		For serving
Fresh berries		For serving

My Blackstone French Toast: A Sunny Morning Story

Good morning, my dear. Is there a better smell than French toast on the griddle? I don’t think so. It reminds me of my grandkids’ sleepy Saturday faces. They’d wander into the kitchen, drawn by the scent. I’d see their little noses twitch. That’s the magic of a simple recipe. Let’s make some golden, crispy happiness together. I’ll share my story as we go.

Step 1: First, let’s wake up your Blackstone. Turn it to a nice medium heat. We want it warm and ready, like a sunny windowsill. This makes everything cook so evenly. No cold spots for our toast! I once started cooking too soon. The butter just sat there, pouting. (My hard-learned tip: Let the griddle get properly hot first. Patience makes perfect toast!)

Step 2: Now, for the cozy custard bath. Grab a big bowl. Crack in three eggs. Pour in the milk and that rich cream. Add the sugar, vanilla, cinnamon, and a pinch of salt. Whisk it all until it’s smooth and friendly. Doesn’t that smell amazing already? It’s like sweet, spiced milk. This is the heart of the whole dish.

Step 3: Time for the bread to take a dip. Use nice thick slices. Brioche is my favorite for its softness. Let each slice soak in the bowl. Count to five for each side. You want it to drink up that goodness, but not get soggy. What’s your favorite bread for French toast? Share below! I still laugh at my first try. I used plain sandwich bread. It fell apart in the pan! What a mess.

Step 4: Add a couple tablespoons of butter to the hot griddle. Listen for that gentle sizzle. Place your soaked bread right on that buttery spot. You should hear a happy little sound. Ah, that’s the sound of success. Let them cook for about 4 minutes. Peek underneath. You’re looking for a lovely golden brown color.

Step 5: Carefully flip each slice. You’ll see that beautiful crispy crust. Cook the other side until it matches. Then, lift them onto a plate. Serve them right away, while they’re warm and perfect. Top them with whatever makes you smile. I’ll share my favorite ideas in a bit. Now, you have a stack of pure joy.

Cook Time: 10–15 minutes
Total Time: 20 minutes
Yield: 3–4 servings
Category: Breakfast, Brunch

Three Fun Twists to Try

Once you master the classic, play a little! Here are three ways I like to change things up. They’re all delightful.

The Citrus Sunshine: Add a teaspoon of orange zest to the custard. It’s like a bright, sunny morning on a plate.

The Nutty Crunch: After dipping the bread, press one side into finely chopped pecans. Then cook it nut-side down first. So crunchy!

The Cozy Cookie: Swap the cinnamon for a pinch of ginger and nutmeg. It tastes just like a soft gingerbread cookie. So warm and cozy.

Which one would you try first? Comment below! I can’t wait to hear.

Serving Your Masterpiece

Now for the best part: eating! I love a big, generous drizzle of real maple syrup. A snowy dusting of powdered sugar is a must. Fresh berries add a sweet, juicy pop. For a side, crispy bacon cooked right on the other side of the griddle is perfect. Or some simple, sweet melon slices.

What to drink? A cold glass of creamy orange juice feels so special. For the grown-ups, a mimosa made with that same juice and a little bubbly is a treat. It turns breakfast into a celebration.

Which would you choose tonight? The classic stack or a fun new twist? Either way, you’ve made something wonderful. Enjoy every bite.

Keeping Your French Toast Fresh

Let’s talk about keeping your French toast tasty. You can store it in the fridge for two days. Just let it cool first. Then wrap the slices tightly. This keeps them from drying out.

For the freezer, lay slices on a baking sheet. Freeze them solid for one hour. Then pop them into a freezer bag. They will keep for one month. This is perfect for busy mornings.

Reheating is simple. Use your toaster or a warm oven. I once microwaved it and got soggy toast. The toaster gives you that nice crisp edge back. Batch cooking matters. It turns a weekend treat into a quick weekday joy.

Have you ever tried storing it this way? Share below!

French Toast Fixes for a Perfect Breakfast

Sometimes French toast can be tricky. Here are easy fixes. First, soggy bread. Do not soak the bread too long. Just a quick dip on each side is enough. I remember when my first batch was like pudding inside!

Second, not enough flavor. Make sure your custard is well mixed. Taste it before you dip. If it seems bland, add a pinch more cinnamon. This small step makes a big difference in taste.

Third, sticking to the griddle. Your griddle must be hot before adding butter. Then add your bread. A proper preheat gives you that beautiful golden crust. Fixing these issues builds your cooking confidence. It also makes your food taste so much better.

Which of these problems have you run into before?

Your French Toast Questions, Answered

Q: Can I make this gluten-free?

A: Yes! Use your favorite thick-cut gluten-free bread. Let it get a little stale first.

Q: Can I make the custard ahead?

A: You can mix it the night before. Keep it covered in the fridge. *Fun fact: letting it sit can make the flavors even richer!*

Q: What if I don’t have heavy cream?

A: Use all whole milk instead. It will still be delicious and creamy.

Q: Can I double the recipe?

A: Absolutely. Just use a bigger bowl for mixing. Cook in batches on the griddle.

Q: Any extra tips?

A: Let cooked slices rest on a rack. This keeps the bottom crispy. Which tip will you try first?

From My Kitchen to Yours

I hope you love this recipe. It brings back happy memories for me. I can still see my grandkids at the table. They always asked for extra berries.

I would love to see your breakfast creations. Share a photo of your family enjoying this meal. It makes my day to see your kitchen stories.

Have you tried this recipe? Tag us on Pinterest! I am always looking for new ideas there too. Thank you for cooking with me today.

Happy cooking!
—Chloe Hartwell.