Blackstone Brioche French Toast
Blackstone Brioche French Toast
Ingredients
For the French Toast
- 6 slices brioche bread
- 6 egg
- 600 grams milk
- 1 1/2 teaspoons cinnamon, or to taste
- 3/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract
For Cooking and Garnish
- 4 tablespoons butter, for griddle, plus more for serving
- 1/4 cup powdered sugar, for dusting
- 1/2 cup maple syrup, for drizzling
Instructions
- 1
Place the brioche bread slices onto a large metal tray. Using a knife, cut each slice in half, creating 12 smaller pieces of bread per 6 slices.
⏱️ 2 min
- 2
In a large glass bowl, combine the eggs, milk, cinnamon, salt, and vanilla extract. Whisk the ingredients together until well combined and smooth.
⏱️ 3 min
- 3
Pour the prepared French toast batter evenly over the cut brioche pieces on the metal tray. Use tongs to gently flip and press each piece of bread, ensuring they are fully saturated with the batter. Allow them to soak for a few minutes.
⏱️ 5 min
- 4
Preheat your Blackstone griddle to medium heat. Once hot, add 2 tablespoons of butter to the griddle surface, allowing it to melt and sizzle.
⏱️ 3 min
- 5
Using tongs, carefully place the soaked brioche pieces onto the hot, buttered griddle. Arrange them in rows, ensuring not to overcrowd the griddle. You may need to cook in batches.
⏱️ 2 min
- 6
Cook for 3-5 minutes per side, or until the French toast pieces are golden brown and crispy on the underside. Use a metal spatula to flip them and cook until both sides are evenly browned.
⏱️ 8 min
- 7
Once cooked, use the spatula to transfer the finished French toast pieces from the griddle onto a metal cooling rack placed on a tray. Repeat with remaining butter and French toast pieces.
⏱️ 2 min
- 8
To serve, place 2-3 pieces of cooked French toast onto each serving plate. Using a small sifter, dust generously with powdered sugar. Add a small pat of butter on top of the powdered sugar, and finish with a generous drizzle of maple syrup.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
For the French Toast
- 6 slices brioche bread
- 6 egg
- 600 grams milk
- 1 1/2 teaspoons cinnamon, or to taste
- 3/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract
For Cooking and Garnish
- 4 tablespoons butter, for griddle, plus more for serving
- 1/4 cup powdered sugar, for dusting
- 1/2 cup maple syrup, for drizzling
Instructions
- 1
Place the brioche bread slices onto a large metal tray. Using a knife, cut each slice in half, creating 12 smaller pieces of bread per 6 slices.
⏱️ 2 min - 2
In a large glass bowl, combine the eggs, milk, cinnamon, salt, and vanilla extract. Whisk the ingredients together until well combined and smooth.
⏱️ 3 min - 3
Pour the prepared French toast batter evenly over the cut brioche pieces on the metal tray. Use tongs to gently flip and press each piece of bread, ensuring they are fully saturated with the batter. Allow them to soak for a few minutes.
⏱️ 5 min - 4
Preheat your Blackstone griddle to medium heat. Once hot, add 2 tablespoons of butter to the griddle surface, allowing it to melt and sizzle.
⏱️ 3 min - 5
Using tongs, carefully place the soaked brioche pieces onto the hot, buttered griddle. Arrange them in rows, ensuring not to overcrowd the griddle. You may need to cook in batches.
⏱️ 2 min - 6
Cook for 3-5 minutes per side, or until the French toast pieces are golden brown and crispy on the underside. Use a metal spatula to flip them and cook until both sides are evenly browned.
⏱️ 8 min - 7
Once cooked, use the spatula to transfer the finished French toast pieces from the griddle onto a metal cooling rack placed on a tray. Repeat with remaining butter and French toast pieces.
⏱️ 2 min - 8
To serve, place 2-3 pieces of cooked French toast onto each serving plate. Using a small sifter, dust generously with powdered sugar. Add a small pat of butter on top of the powdered sugar, and finish with a generous drizzle of maple syrup.
⏱️ 5 min