Blackstone French Toast
There’s a unique satisfaction that comes with cooking outdoors. The sound of a griddle firing up on a crisp morning, the scent of melting butter filling the air – it turns a simple meal into an event. That’s precisely the feeling I get every time we make Blackstone French Toast. This isn’t just about dipping bread in egg; it’s about creating perfectly caramelised, golden-brown slices with irresistibly crispy edges and a soft, custardy centre that melts in your mouth. The large, even surface of the griddle means you can cook up a big batch all at once, turning breakfast into a shared, sociable moment rather than a production line of one pan at a time.
This is my go-to recipe when I need something quick but impressive. The magic lies in the custard – a rich blend of full-fat milk, double cream, and a hint of vanilla and cinnamon that soaks beautifully into thick slices of brioche. When that soaked bread hits the hot, buttered surface of the Blackstone, it sizzles and transforms, creating a texture that’s simply unmatched by a standard frying pan. The even heat distribution ensures every single piece is cooked to perfection.
This griddle breakfast is a brilliant choice for a lazy weekend at home in the garden, but it truly shines as a memorable camping breakfast. It’s straightforward enough for a field kitchen but delivers a taste that feels wonderfully indulgent. It’s one of those recipes that everyone seems to love, from toddlers to grandparents, making it a fantastic dish to have in your outdoor cooking repertoire.
Recipe Overview
This Blackstone French Toast recipe focuses on creating the ultimate texture: a crisp, buttery crust with a tender, vanilla-scented custard interior. The key is a rich soaking liquid and the consistent, high heat of the griddle. After testing various timings, I found that a brief 30-second soak per side for brioche is the sweet spot; it allows the bread to absorb flavour without becoming fragile and falling apart on the griddle.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Total Time: 22 minutes
- Servings: 4 people (8 slices)
- Difficulty: Easy
Why You’ll Love This Blackstone French Toast
- Unbeatable Texture: The large, flat surface of the Blackstone griddle makes direct contact with the entire slice of bread, creating an even, golden-brown crust that’s delightfully crispy. The inside remains soft and custardy, a contrast you can’t easily achieve in a crowded pan.
- Ready in Under 25 Minutes: From whisking the custard to serving the hot, delicious slices, this entire breakfast comes together swiftly. It’s ideal for hungry mornings when you want something special without a long wait.
- A Truly Flexible Recipe: While I adore brioche, this recipe works beautifully with thick-cut challah or even day-old sourdough for a tangier flavour. You can easily adjust the spices, adding a pinch of cardamom or a grating of orange zest to the custard.
- Ideal for Outdoor Gatherings: Whether it’s a family camping trip or a weekend brunch in the garden, cooking this on the griddle keeps everyone together outdoors. You can cook all eight slices at once, so everyone eats a hot breakfast at the same time.
- Family Tested and Approved: I make this at least once a week – it’s become a family favourite. My kids particularly enjoy the ‘decorating’ stage, piling their slices high with fresh berries and maple syrup. It always gets compliments when we have guests over.
Ingredients You’ll Need
For the best results, use good quality ingredients, especially the bread. A sturdy, enriched bread like brioche or challah that’s a day or two old is fantastic because it’s slightly drier and can absorb more of the delicious custard. I always use Clarence Court Burford Brown eggs for their incredibly rich, golden yolks.
- 8 thick slices (about 2-2.5cm each) of brioche loaf, preferably a day old
- 4 large free-range eggs
- 180ml full-fat milk
- 60ml double cream
- 2 tbsp caster sugar
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp freshly grated nutmeg
- A pinch of salt
- 60g unsalted butter, for the griddle
Marcus’s Tip: Don’t be tempted to use skimmed milk. The combination of full-fat milk and double cream is essential for creating a rich, creamy custard that gives the French toast its luxurious texture. It makes all the difference.
How to Make Blackstone French Toast
The process is straightforward. We’ll start by creating a flavourful custard, giving the bread a quick soak, and then cooking it on a well-buttered griddle until perfectly golden and cooked through. The history of what the Americans call French toast, or ‘pain perdu’ (‘lost bread’), is all about reviving stale bread, and that principle still gives the best results today.
- Prepare the Custard: In a wide, shallow dish (a brownie tin or lasagne dish works well), whisk together the eggs, milk, double cream, caster sugar, vanilla extract, cinnamon, nutmeg, and salt. Whisk until the mixture is completely smooth and slightly frothy.
- Preheat the Griddle: Fire up your Blackstone griddle and set it to a medium-low heat. You’re aiming for a surface temperature of around 175°C (350°F). A griddle that’s too hot will scorch the outside before the centre is cooked.
- Soak the Bread: Working one slice at a time, place the brioche into the custard mixture. Let it soak for about 30-45 seconds on each side. I find this is the sweet spot. You want the bread to be saturated but not so delicate that it falls apart when you lift it. Place the soaked slices on a wire rack or baking tray as you go.
- Butter the Griddle: Once the griddle is up to temperature, add about half of the butter. Spread it across the surface with your spatula until it’s melted and sizzling gently.
- Cook the First Side: Carefully place the soaked brioche slices onto the hot, buttered griddle, leaving a little space between each one. Let them cook for 3-4 minutes, or until the underside is a deep golden brown and has formed a beautiful crust. Don’t be tempted to press down on them.
- Flip and Finish: Add the remaining butter to the griddle in any open spaces. Using a wide spatula, carefully flip each slice of French toast. Cook for another 3-4 minutes on the second side until it’s equally golden and the centre feels slightly firm to the touch.
- Serve Immediately: Remove the French toast from the griddle and serve straight away with your favourite toppings.
Tips From My Kitchen
- Temperature Control is Key: The most common mistake is having the griddle too hot. Medium-low is the way to go. This allows the heat to penetrate the bread and cook the egg custard all the way through without burning the exterior. It’s a slow and steady process that develops the best flavour through the Maillard reaction.
- The Secret to a Rich Custard: I learned that adding that small amount of double cream to the custard is a non-negotiable step. It prevents the custard from becoming too eggy and adds a silky richness that makes the finished dish feel incredibly luxurious.
- Make-Ahead Step: To save time in the morning, you can prepare the entire custard mixture the night before. Just give it a quick whisk before using it to re-combine everything. Store it in a sealed container in the fridge for up to 24 hours.
- Storing and Reheating: Leftovers are unlikely, but if you have any, store them in an airtight container in the fridge for up to 2 days. The best way to reheat them is back on the Blackstone for a minute or two per side, or simply pop them in a toaster until warm and crisp.
Equipment You’ll Need
You don’t need much for this recipe, but having the right tools for outdoor cooking makes it a breeze.
- Blackstone Griddle or similar flat-top grill
- Wide, shallow dish (for soaking the bread)
- Large whisk
- Two long metal spatulas (great for easy flipping)
- Wire rack (for holding soaked bread)
Common Mistakes to Avoid
- Over-soaking the Bread: Soaking the bread for too long, especially a soft bread like brioche, will cause it to become completely saturated and fall apart. Stick to 30-45 seconds per side for a perfect balance of absorption and structure.
- The Wrong Temperature: If your griddle is screaming hot, you’ll have a burnt exterior and a raw, liquidy interior. If it’s too cool, the bread will absorb too much butter and become greasy. A steady medium-low heat is crucial.
- Using Thin Bread: Standard sliced bread from a plastic bag is too thin for this recipe. It will become soggy and won’t give you that delightful contrast between a crisp crust and a soft centre. Always go for thick-cut, sturdy bread.
Delicious Variations to Try
This French toast recipe is a fantastic canvas for other flavours. Here are a few variations we love.
- Orange and Cardamom: Swap the cinnamon for half a teaspoon of ground cardamom and add the finely grated zest of one orange to the custard. It adds a wonderfully fragrant and slightly exotic note.
- Stuffed French Toast: Create a sandwich using two slices of bread with a filling of cream cheese and raspberry jam. Pinch the edges together firmly, then dip the whole sandwich in the custard and cook as directed.
- Savoury Herb and Cheese: Omit the sugar, vanilla, and cinnamon. Instead, add a handful of grated Gruyère or sharp cheddar cheese, some finely chopped chives, and a pinch of cayenne pepper to the custard. It’s brilliant served with crispy bacon. Why not try it alongside our Smashed Burgers Recipe for an ultimate brunch?
What to Serve With Blackstone French Toast
While delicious on its own, a few simple accompaniments can elevate this griddle breakfast to the next level.
- Classic Maple and Butter: You can’t beat the classic combination of pure maple syrup and a melting knob of salted butter.
- Fresh Berries and Cream: A generous handful of fresh strawberries, blueberries, and raspberries adds a lovely tartness and freshness that cuts through the richness. A dollop of Greek yoghurt or clotted cream is also wonderful.
- Bacon or Sausages: For a heartier meal, serve alongside crispy streaky bacon or sizzling sausages cooked right on the other side of the Blackstone griddle. If you enjoy a sweet and savoury breakfast, you might also like our Maple Pecan Sticky Buns.
- Coffee: A strong, freshly brewed coffee is the perfect beverage partner for this indulgent breakfast.
Frequently Asked Questions
Blackstone French Toast
Ingredients
Method
- Prepare the Custard: In a wide, shallow dish (a brownie tin or lasagne dish works well), whisk together the eggs, milk, double cream, caster sugar, vanilla extract, cinnamon, nutmeg, and salt. Whisk until the mixture is completely smooth and slightly frothy.
- Preheat the Griddle: Fire up your Blackstone griddle and set it to a medium-low heat. You're aiming for a surface temperature of around 175°C (350°F). A griddle that's too hot will scorch the outside before the centre is cooked.
- Soak the Bread: Working one slice at a time, place the brioche into the custard mixture. Let it soak for about 30-45 seconds on each side. I find this is the sweet spot. You want the bread to be saturated but not so delicate that it falls apart when you lift it. Place the soaked slices on a wire rack or baking tray as you go.
- Butter the Griddle: Once the griddle is up to temperature, add about half of the butter. Spread it across the surface with your spatula until it's melted and sizzling gently.
- Cook the First Side: Carefully place the soaked brioche slices onto the hot, buttered griddle, leaving a little space between each one. Let them cook for 3-4 minutes, or until the underside is a deep golden brown and has formed a beautiful crust. Don't be tempted to press down on them.
- Flip and Finish: Add the remaining butter to the griddle in any open spaces. Using a wide spatula, carefully flip each slice of French toast. Cook for another 3-4 minutes on the second side until it’s equally golden and the centre feels slightly firm to the touch.
- Serve Immediately: Remove the French toast from the griddle and serve straight away with your favourite toppings.
Notes
Cooking this Blackstone French Toast is more than just making breakfast; it’s about creating a simple but special moment. The sizzle of the griddle and the incredible aroma are part of the joy. I really hope you give this recipe a go on your next camping trip or for your next family brunch. Let me know how it turns out in the comments below – I’d love to hear about your griddle adventures! Happy cooking, Marcus.
