Thank you for being here! You’re going to love this one—it’s cozy, crispy, and made for mornings that call for something extra special. Blackstone French Toast is golden, custardy perfection cooked right on your outdoor griddle. Whether it’s a family brunch or a lazy weekend breakfast for two, this recipe brings diner-style flavor straight to your backyard.
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What Is Blackstone French Toast?
Blackstone French Toast takes the classic breakfast favorite and cooks it outdoors on a flat-top griddle like a Blackstone. The result? Evenly browned, crispy-edged slices with a soft, custardy center. It’s easy to make, feeds a crowd, and brings those nostalgic Sunday breakfast vibes to your patio or campsite.
Why You’ll Love This Recipe
- Extra crispy edges from that hot griddle
- Soft and pillowy inside—never dry
- Makes a big batch quickly (hello, hungry guests!)
- Just sweet enough with a hint of vanilla & cinnamon
- Totally customizable with toppings and add-ins
What It Tastes Like
Think warm cinnamon toast meets fluffy bread pudding, kissed with butter and maple syrup. Each slice has a golden crust from the griddle, and when you cut into it? Soft, rich, and full of that sweet vanilla custard flavor. Anything but boring!!
Ingredients You’ll Need
- 6 thick slices of brioche, challah, or Texas toast
- 4 large eggs
- 1 cup whole milk or half & half
- 1 tbsp sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- Pinch of salt
- Butter for greasing the griddle
Optional Toppings:
- Maple syrup
- Powdered sugar
- Sliced bananas or berries
- Whipped cream
- Nut butter or chocolate drizzle
Tools You’ll Need
- Blackstone griddle (or any flat-top grill)
- Large mixing bowl
- Whisk
- Shallow pan for dipping
- Spatula
- Serving plates
Ingredient Substitutions & Ideas
- No dairy? Use almond, soy, or oat milk
- Lower sugar? Skip the added sugar and top with fruit
- Gluten-free? Use your favorite GF bread
- Extra decadent? Swap in cinnamon swirl bread or croissants
Also—don’t miss these baked bread recipes to pair or prep ahead:
- Garlic Flatbreads – Fluffy, savory, and perfect for soaking up maple syrup or egg yolks
- Cottage Cheese Bread – Soft, protein-packed, and slices beautifully for French toast
- Cinnamon Swirl Donut Bread – Basically dessert for breakfast… and perfect with a drizzle of syrup
How to Make Blackstone French Toast
- Preheat your griddle to medium heat (around 350°F).
- Whisk together eggs, milk, sugar, vanilla, cinnamon, and salt in a bowl until smooth.
- Pour the custard into a shallow dish and dip each slice of bread for about 10–15 seconds per side.
- Grease the griddle with butter, then add your dipped bread.
- Cook for 3–4 minutes per side or until golden and crisp.
- Serve hot with your favorite toppings and enjoy immediately!
What to Serve with Blackstone French Toast
This French toast is a star on its own, but here are a few delicious pairings:
- Scrambled eggs or cheesy omelets
- Crispy bacon or sausage links
- Fresh fruit salad or yogurt parfait
- A hot mug of coffee or a homemade Cinnamon Swirl Donut Bread on the side
Tips for Success
- Use slightly stale bread—it holds custard better and gives crispier edges
- Preheat your griddle fully before adding slices
- Butter lightly and often for that golden, buttery crust
- Don’t oversoak—you want soft, not soggy!
- Keep finished slices warm in a 200°F oven while you work in batches
How to Store & Reheat
Got leftovers? Lucky you. Store extra slices in an airtight container in the fridge for up to 3 days.
Reheating Tips:
- Griddle/skillet: Reheat with a little butter until warm and crisp
- Toaster: Works perfectly for getting that texture back
- Microwave: For soft reheats (great for kids!)
Want to freeze it? Lay slices flat on a baking sheet, freeze for 30 minutes, then stack with parchment and store in a freezer bag.
Frequently Asked Questions
Can I make this without a Blackstone?
Yes! A stovetop griddle or large nonstick pan works too—just cook in batches.
What kind of bread is best?
Brioche, challah, or Texas toast. Thicker and slightly stale bread holds up best!
Can I make this recipe dairy-free?
Definitely—just use non-dairy milk and plant-based butter.
Final Thoughts
There’s something about Blackstone French Toast that makes mornings feel a little more special. It’s cozy, golden, and full of that made-with-love flavor. Whether you’re flipping slices at the campground, on the patio, or right at home, this recipe brings all the weekend breakfast joy—no fuss, just flavor.
📸 If you try this, don’t forget to share it! Tag me on Pinterest at TheKitchenJoyy and show off your beautiful breakfast board!
Nutrition (Per Serving – Approximate)
- Calories: 280
- Carbohydrates: 28g
- Sugar: 8g
- Fat: 14g
- Saturated Fat: 6g
- Protein: 10g
- Sodium: 220mg
- Cholesterol: 145mg
Blackstone French Toast
Crispy on the outside, soft and custardy in the center—this Blackstone French Toast is cooked to golden perfection on your outdoor griddle. Made with thick slices of bread and a rich, cinnamon-vanilla custard, it’s the ultimate weekend breakfast for feeding a crowd or simply treating yourself to something extra special.
- 6 slices thick-cut bread (brioche, challah, or Texas toast)
- 4 large eggs
- 1 cup whole milk or half & half
- 1 tbsp sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- Pinch of salt
- Butter (for greasing the griddle)
Optional Toppings:
- Maple syrup
- Powdered sugar
- Fresh berries
- Banana slices
- Whipped cream
- Preheat your Blackstone griddle to medium heat (about 350°F).
- In a bowl, whisk together eggs, milk, sugar, vanilla, cinnamon, and salt.
- Pour the custard mixture into a shallow dish.
- Dip each slice of bread into the custard for 10–15 seconds per side.
- Lightly butter the hot griddle and place the dipped bread slices on top.
- Cook for 3–4 minutes per side until golden brown and slightly crisp.
- Serve warm with your favorite toppings and enjoy immediately!
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Day-old or slightly stale bread works best—it soaks up the custard without getting soggy.
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Don’t skip buttering the griddle for those delicious crispy edges.
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Want it dairy-free? Use almond, oat, or soy milk and plant-based butter.
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Freeze extras between parchment paper for a quick breakfast later.
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Great for camping or patio brunches!
