Blackstone French Toast
Thick Texas toast soaked in cinnamon vanilla custard and griddled golden in butter. Makes a dozen slices at once for a crowd.
- Blackstone
- Griddle
- Eggs
- Breakfast
- 25 min total
- Serves 6
Ingredients
Ingredients for servings
Enter a number of at least ½, in steps of ½.
Original recipe serves 6. Ingredient amounts adjust automatically. Cooking times and pan size may need adjusting separately.
- 12 slices Texas toast bread, or thick brioche, a day old is best
- 6 eggs
- 1 1/2 cups whole milk
- 1/4 cup heavy cream
- 2 tbsp brown sugar
- 2 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 4 tbsp butter, for the griddle
To serve
- maple syrup and powdered sugar, for serving
Gear
- Blackstone griddle
- Wide shallow dish
- Whisk
- Wide spatula
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Steps
Step 1: Whisk the eggs, milk, cream, brown sugar, vanilla, cinnamon, nutmeg and salt in a wide, shallow dish until no streaks of egg remain.
Step 2: Heat the Blackstone to medium-low (about 325 to 350°F). Too hot and the outside burns before the custard inside sets.
Step 3: Melt some butter on the griddle. Dip each slice in the custard for about 5 seconds per side. It should be soaked but not falling apart.
Step 4: Lay the slices on the buttered griddle and cook 3 to 4 minutes until deep golden. Add a little more butter under them and flip. Cook 3 more minutes.
Step 5: Press the center gently. If it feels wet and squishy, give it another minute.
Step 6: Serve with maple syrup and a dusting of powdered sugar.
Swaps
- Bread: Brioche, challah or a loaf of French bread sliced 1 inch thick.
- Dairy: All milk works. Half-and-half instead of milk and cream is great.
- Flavor: Add a splash of orange juice or a tablespoon of bourbon (cooks off) to the custard.
Tips
- Leave the bread out overnight to dry. It soaks up custard without falling apart.
- Keep finished slices warm on a sheet pan in a 200°F oven.
The story
HAM Cooking. Let’s fire it up.
French toast was invented to use up stale bread, and it still works best that way. So if you’ve got bread on the counter that’s a little too firm for sandwiches, congratulations, you didn’t waste it. You planned ahead. That’s what we’ll say.
Dry bread soaks up the egg custard like a sponge without falling apart. Then it needs moderate heat so the custard inside has time to set before the outside burns. Think of it like a baked custard with bread around it, not a piece of toast. The cream and brown sugar help it caramelize into that golden crust.
A dozen slices at once on the Blackstone. The kids won’t believe you didn’t go to a restaurant.
HAM out.
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