Name: Flat-Top Griddle French Toast
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 8 slices Thick-cut Brioche or Challah bread (1-inch thick); 6 large Eggs; 3/4 cup Heavy cream; 1/4 cup Whole milk; 2 tbsp Dark brown sugar; 1 tbsp Pure vanilla extract; 1 tsp Ground cinnamon; 1/4 tsp Ground nutmeg; 1/4 tsp Kosher salt; 4 tbsp Unsalted butter (or clarified butter/ghee); To taste Warm pure maple syrup; To taste Powdered sugar and fresh berries

Take your weekend breakfast outdoors with the ultimate Flat-Top Griddle French Toast. Cooking French toast on an outdoor flat-top steel griddle gives you edge-to-edge consistent heat, plenty of room to cook an entire batch at once, and a beautifully crisp, caramelized exterior with a pillow-soft custard center.

The secret to perfect outdoor griddle French toast lies in using thick-cut, day-old bread like brioche or challah, combined with precise surface temperature control. By keeping your griddle dialed into 350°F, the sugar and butter caramelize into a golden crust while the egg custard cooks completely through to a safe, fluffy 160°F internal temp without scorching.

Essential Tools

Outdoor Flat-Top Griddle Wide Flat Griddle Spatula Instant-Read Digital Thermometer Wide Shallow Baking Dish

Ingredients

Bread

8 slices Thick-cut Brioche or Challah bread (1-inch thick)

Rich Custard Bath

6 large Eggs 3/4 cup Heavy cream 1/4 cup Whole milk 2 tbsp Dark brown sugar 1 tbsp Pure vanilla extract 1 tsp Ground cinnamon 1/4 tsp Ground nutmeg 1/4 tsp Kosher salt

Griddle & Serving

4 tbsp Unsalted butter (or clarified butter/ghee) To taste Warm pure maple syrup To taste Powdered sugar and fresh berries

Directions

Prepare Custard & Preheat Griddle

In a wide shallow dish, whisk together eggs, heavy cream, whole milk, brown sugar, vanilla, cinnamon, nutmeg, and salt until completely cohesive.

⏱ 5 mins 🔥 N/A 🌡 N/A

Preheat outdoor flat-top griddle burners to medium-low, aiming for a surface temperature of 350°F across the cooking zone.

⏱ 10 mins 🔥 350°F 🌡 N/A

Soak & Griddle Cook

Dip each slice of thick brioche into the custard mixture for 10-15 seconds per side, allowing the bread to absorb the liquid without becoming structurally weak.

⏱ 2 mins 🔥 350°F 🌡 N/A

Melt 2 tablespoons of butter over the hot griddle surface. Lay dipped bread slices directly onto the griddle plate and sear undisturbed until deep golden brown.

⏱ 3-4 mins 🔥 350°F 🌡 N/A

Flip slices over using a wide spatula, adding remaining butter to the surface. Cook second side until golden. Insert probe into center of slice to confirm cooked custard.

⏱ 3-4 mins 🔥 350°F 🌡 160°F

Rest & Serve

Remove French toast from griddle to a warm platter. Allow to rest for 2 minutes before dusting with powdered sugar, fresh berries, and warm maple syrup.

⏱ 2 mins 🔥 N/A 🌡 N/A

Pit Notes

Bread Selection & Staling

Thick-cut day-old brioche or challah is critical. Slightly stale, dense bread acts like a sponge for the custard without breaking apart or turning soggy during the flip.

Surface Heat Control

Keep griddle surface steady at 350°F. Excessive heat burns the butter and exterior sugars before the interior egg custard sets properly to 160°F.

Fat Selection for Flat-Tops

While regular butter yields excellent flavor, mixing in clarified butter or ghee prevents milk solids from scorching on high-capacity flat-top griddle plates.

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