Cinnamon Toast Crunch French Toast | Blackstone Griddles

Throwing it back to 1994 with a breakfast that blurs the line between morning meal and full-on dessert. Thick-cut brioche French toast gets the royal treatment—Nutella, peanut butter, Cinnamon Toast Crunch, and a nostalgic nod to childhood favorites. It’s indulgent, it’s chaotic, and it’s exactly how CJ likes it.

Cinnamon Toast Crunch French Toast: https://blackstoneproducts.com/blogs/recipes/cinnamon-toast-crunch-french-toast

Ingredients
8 slices thick-cut brioche bread
4 eggs
1/2 cup flavored creamer (vanilla or cinnamon recommended)
1 tsp cinnamon (optional, for extra warmth)
1 cup Cinnamon Toast Crunch, roughly crushed
1/4 cup Nutella
1/4 cup peanut butter
Additional crushed Cinnamon Toast Crunch (from above)
Syrup, for drizzling
8 slices bacon
4 breakfast sausage links or patties

Directions
1. In a shallow bowl, whisk together the eggs, creamer, and cinnamon (if using) until smooth.
2. Roughly crush the Cinnamon Toast Crunch using your hands or by placing it in a zip-top bag and pressing with a rolling pin or cup. Transfer to a separate dish and set aside.
3. Preheat your Blackstone griddle to medium heat and lightly oil or butter the surface. Add the bacon and sausage to one side of the griddle. Cook the bacon until crispy and the sausage until browned and fully cooked, flipping as needed. Move to a warm area or plate once done.
4. While the meat is cooking, dip each slice of brioche into the egg mixture, coating both sides well. Avoid soaking too long. Place on the griddle and cook for 2–3 minutes per side, until golden brown and slightly crispy.
5. Remove the French toast from the griddle. While still warm, spread Nutella on half of the slices and peanut butter on the other half. Sprinkle the crushed Cinnamon Toast Crunch over the top.
6. Stack the toast or serve open-faced. Drizzle with syrup just before serving. Add bacon and sausage on the side.

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