Blackstone French Toast

Around the Campfire

French toast is a camp breakfast that feels special without being complicated. The smell of cinnamon, butter, and warm bread does a lot of work before anyone even sits down.

This recipe teaches gentle griddle heat. The outside needs to brown while the egg custard sets inside the bread.

Why This Recipe Works

The Blackstone gives every slice room to cook evenly, and it lets you keep finished pieces warm while the next batch cooks.

Quick Facts

• Serves: 4
• Heat zone: Medium-low
• Best for: Slow mornings, family breakfasts, topping bars
• Teaches: Gentle heat and batch timing

Shopping List

• Texas toast or thick bread
• Eggs
• Milk
• Cinnamon
• Vanilla
• Butter
• Syrup
• Optional berries or powdered sugar

Home Prep

Measure cinnamon and vanilla before leaving home. You can whisk the custard at camp for best texture, or pre-mix it only if you can keep it cold and sealed.

Cooler Packing

Keep eggs and milk cold. Pack bread separately so it does not absorb cooler moisture or get crushed.

Equipment

• Blackstone griddle
• Spatula
• Shallow pan for dipping
• Foil pan for holding finished slices

Heat Zones

Use medium-low heat and keep a cooler holding zone. If the griddle is too hot, the bread browns before the custard cooks through.

Ingredients

• 8 slices thick-cut bread (such as Texas toast, about ¾–1 inch thick)
• 6 large eggs
• 1 cup whole milk
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 4 tablespoons unsalted butter, divided (for griddle)

Instructions

1. Preheat the griddle to medium-low (300-350°F).
2. In a shallow pan, whisk together eggs, milk, cinnamon, and vanilla until well combined.
3. Dip each slice of bread into the custard mixture, coating both sides but do not soak—just a few seconds per side.
4. Add 1–2 tablespoons of butter to the griddle and spread to coat.
5. Place bread slices onto the griddle. Cook for 3–4 minutes on the first side, until golden brown.
6. Flip each slice and cook another 2–3 minutes, until the second side is golden and the custard is cooked through.
7. Move finished slices to a cooler side or into a foil pan to keep warm. Add more butter to the griddle as needed for remaining batches.
8. Serve warm with syrup and your favorite toppings.

Doneness

The coating should be set and the bread should be hot through the center.

Common Mistakes

• Soaking bread until it falls apart.
• Cooking too hot.
• Flipping repeatedly instead of letting each side brown.

Serving Suggestions

Serve with fresh berries, powdered sugar, bacon, sausage, or hot coffee.

Variations

• Add ¼ teaspoon ground nutmeg to the custard for deeper flavor.
• Use cinnamon raisin bread for extra sweetness.
• Make a berry topping on the side of the griddle.

Dietary Adaptations

• Gluten-free: Use gluten-free bread.
• Dairy-free: Use a dairy-free milk and oil instead of butter.
• Vegetarian: As written.

Scaling

Cook in batches and hold finished slices on the cooler side.

Weather Notes

Cold mornings may require a longer preheat. Wind can slow browning between batches.

Leftovers

Leftover French toast can become snack strips or breakfast sandwiches.

Kid Helper Tasks

Kids can choose toppings, stir cinnamon into the custard, or dust finished slices with powdered sugar.

Dragonfly Tip

Dip quickly. Camp French toast works best when the bread is coated, not soaked.

Dragonfly Challenge

Serve half with syrup and half with berries. Pick the official camp topping.