French Toast Griddle Recipe

Make the batter

In a shallow wide bowl or rimmed baking sheet, whisk together 4 large eggs, 1 cup whole milk, 1/4 cup heavy cream, 1 tablespoon granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon and 1/2 teaspoon kosher salt until smooth and lightly foamy.

Arrange 8 slices of brioche or challah in a single layer. If slices are over 3/4 inch thick, split or slightly compress to fit. Allow bread to soak for 15–30 seconds per side, pressing gently so it soaks but does not fall apart. Transfer soaked slices to a wire rack while you cook proteins and preheat griddle.

Prepare proteins

Choose your protein style: regular, cajun-spiced, or blackened sausage patties; thick-cut bacon; or vegetarian patties. If making cajun or blackened sausage, sprinkle 1 teaspoon cajun seasoning or 1 teaspoon blackening seasoning evenly over 4 raw sausage patties (or choose pre-seasoned patties).

Heat a large skillet over medium-high heat with 1 tablespoon neutral oil. For sausage patties, cook 3–4 minutes per side until internal temperature reaches 160°F (71°C) for pork (or according to package for vegetarian). For bacon, cook 3–6 minutes per side until crisp to your preference. For vegetarian patties, cook according to package (usually 3–5 minutes per side). Transfer cooked proteins to a plate and keep warm.

Cook eggs for sandwiches (optional)

If assembling bacon/sausage + egg sandwiches: lightly grease the griddle or skillet with a little butter. Crack 4 eggs and cook to desired doneness — fried sunny-side up, over-easy, or make folded/over-medium to fit the sandwiches. Season eggs with a pinch of salt and 1/4 teaspoon freshly ground black pepper. When eggs are nearly set, top each egg with a slice of cheddar or American cheese and let melt, about 30–60 seconds. Remove to the plate with proteins.

Preheat a griddle or large nonstick skillet over medium heat (about 325–350°F). Add 2 tablespoons unsalted butter and let it foam but not brown.

Place soaked bread slices on the griddle in a single layer, leaving space between slices. Cook 3–4 minutes per side until deep golden brown and slightly crisp on edges. Flip once using a spatula. Adjust heat so the bread cooks through without burning; reduce to medium-low if browning too fast.

If assembling sandwiches, while the second side is finishing, place a cooked protein patty or two slices of bacon on one slice of French toast, top with the cooked egg with melted cheese, then cap with a second slice of French toast to form a sandwich. Press gently on the sandwich for 10–15 seconds to meld.

For open-face style, place protein and egg on top of one French toast slice and finish with an extra slice of cheese if desired; cover briefly with a lid to help cheese melt.

Transfer assembled sandwiches or plated French toast to serving plates. Dust with 2 teaspoons powdered sugar if desired and serve with maple syrup (about 1/2 cup divided) and optional hot sauce on the side for a sweet-spicy contrast.

Serve immediately while warm. Leftovers: cool completely, wrap, and refrigerate up to 3 days; reheat in oven at 350°F for 8–10 minutes or in a skillet over medium heat until warmed through.