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I love cooking outside on my griddle. The fresh air. The process. And of course, the results. One of my favorite meals to make is breakfast. I’ll eat breakfast any time of the day. I think it’s extra-special to have it for dinner. It’s like you’re cheating, being bad. And I don’t mess around either. Like my French toast using an outdoor griddle. Easy. But oh, so deliciously good.

I don’t think that French toast is an opportunity to try and ‘go healthy’. I use whole milk. Brioche bread. Butter. Real sugar. You have to commit here. You can have broccoli tomorrow. Today, it’s time for an indulgent breakfast!

Crusty Softness

For my French toast using an outdoor griddle to be perfect it has to have two things: a slightly crunchy crust around the edges and a soft, sweet middle. I don’t rush flipping the bread until that crust is forming and the bread is wonderfully golden brown.

When you remove your French toast serve it immediately for the best results. But, if you need more time and it has to ‘sit around’ a bit, I recommend putting it on a wire rack instead of a platter. The platter and the hot bread make for steam and steam makes for soggy French bread. And that makes for sadness.

Weber Griddle Essential 5 Piece Tool Set

Also try a garlic naan pizza made on your outdoor griddle!

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5 from 1 vote

French Toast using an Outdoor Griddle

Deliciously sweet, flavorful French toast made on an outdoor griddle.

Course Breakfast

Cuisine American

Keyword French toast, griddle

Prep Time 15

Cook Time 15

Servings

Calories 110kcal

Author Inspired by a recipe from Gimme Some Grilling

Equipment

Ingredients

8 slices Brioche bread you can substitute Texas toast
4 eggs
¾ cup whole milk
1 tablespoon sugar
2 teaspoons vanilla extract
1 ½ teaspoons ground cinnamon
2 pats butter the real stuff
Your favorite toppings whipped cream, fresh berries, toasted pecans, etc

Instructions

Preheat your griddle to medium heat, about 350 F.
In a small bowl, whisk together the eggs, milk, sugar, vanilla extract and cinnamon. I prefer to put the ingredients into a large Mason jar, put the lid on, and shake it.
Pour the egg mixture into a shallow dish such as a pie plate or 9" x 9" baking dish.
In a large shallow dish (I like to use a pie plate) whisk all the eggs, whole milk, sugar, vanilla extract and cinnamon until combined.
Place the butter onto the hot griddle and spread out a bit.
Dip the bread slices into the egg mixture. Get them well-coated on both sides but don't let them sit there and get soggy. Transfer to the griddle.
Cook until the bottoms are golden brown, 2-4 minutes. Flip and cook another 2-4 minutes until the other sides are golden brown.
Remove and add desired toppings and serve.

Notes

I like to make my egg mixture ahead of time. I’ve found it’s easier to do that in a Mason jar. Just add all ingredients, screw on the lid, and shake. I keep it in the fridge until I’m ready to cook. Just before I pour it into a dish to dredge the bread I give the jar another good shake or two to make sure everything is well-combined.

Nutrition

Nutritional values are approximate.