French toast is a classic breakfast option. It covers so many bases—sweet, creamy, eggy, delicious. The Ninja® Foodi® XL Pro Grill & Griddle provides an excellent vehicle for an amazing weekend French toast without heating up the stove. Here we take sweet and fluffy French brioche, cut it thick, and stuff it with a sweet and fruity cream cheese mixture that rivals your favorite breakfast restaurant. The best part? It’s done in less than 10 minutes. —Melissa Celli
Substitution: Feel free to swap out the flavor of the cream cheese mixture. Use apple compote and cinnamon for a fall flavor, or simply change the flavor of jam to another fruit you enjoy.
This dish contains the following allergens: Eggs, Milk/Dairy, Wheat
Cooking mode
Step-by-step instruction without your screen going to sleep
120ml
whole milk
120ml
heavy (whipping) cream
4
large eggs, beaten
1 teaspoon
pure vanilla extract
120g
blackberry jam or preserves
1 (212g)
container plain whipped cream cheese, at room temperature
1 (396g)
loaf French brioche, cut into 2-inch-thick pieces (about 4 pieces)
1 tablespoon
salted or unsalted butter
1/2 cup
whole milk
1/2 cup
heavy (whipping) cream
4
large eggs, beaten
1 teaspoon
pure vanilla extract
1/4 cup
blackberry jam or preserves
1 (71/2-ounce)
container plain whipped cream cheese, at room temperature
1 (14-ounce)
loaf French brioche, cut into 2-inch-thick pieces (about 4 pieces)
1 tablespoon
salted or unsalted butter
Utensils
Grill Grate
BBQ Griddle
Medium Bowl
Silicone Tipped Spatula
Step 1
Insert the Grill Grate, place the BBQ Griddle on top so it sits flat, and close the hood. Select BBQ GRIDDLE, set the temperature to 400°F, and set the time to 7 minutes. Press the dial to begin preheating.
Step 2
In a medium bowl, whisk together the milk, cream, eggs, and vanilla. In a small bowl, fold the jam into the cream cheese until the jam is swirled throughout the cream cheese. Place this mixture into a piping bag or zip-top bag with the corner cut off.
Step 3
Cut a 2- to 3-inch-wide opening in the base of each slice of bread. Using your fingers, open the hole wide enough to fit the piping bag and gently squeeze the cream cheese mixture into the bread until just full. Pinch the bread together to close the seam. Repeat with the remaining pieces of bread.
Step 4
When the unit beeps to signify it has preheated, place the butter on the BBQ Griddle. Use a rubber-tipped
spatula to move the butter around the BBQ Griddle surface. Dip one piece of bread in the egg mixture, submerging to coat, then place it on the BBQ Griddle. Repeat with the remaining pieces of bread. Leave the hood open to begin cooking.
Step 5
After 3 minutes, use tongs or a spatula to flip the bread. Leave the hood open and cook for 1 minute, then
close the hood and continue cooking for the remaining 2 minutes.
Step 6
When cooking is complete, remove the French toast and serve it warm with your favorite syrup.
Insert the Grill Grate, place the BBQ Griddle on top so it sits flat, and close the hood. Select BBQ GRIDDLE, set the temperature to 400°F, and set the time to 7 minutes. Press the dial to begin preheating.
120ml
whole milk
120ml
heavy (whipping) cream
4
large eggs, beaten
1 teaspoon
pure vanilla extract
120g
blackberry jam or preserves
1 (212g)
container plain whipped cream cheese, at room temperature
1 (396g)
loaf French brioche, cut into 2-inch-thick pieces (about 4 pieces)
1 tablespoon
salted or unsalted butter
1/2 cup
whole milk
1/2 cup
heavy (whipping) cream
4
large eggs, beaten
1 teaspoon
pure vanilla extract
1/4 cup
blackberry jam or preserves
1 (71/2-ounce)
container plain whipped cream cheese, at room temperature
1 (14-ounce)
loaf French brioche, cut into 2-inch-thick pieces (about 4 pieces)
1 tablespoon
salted or unsalted butter
Step 2 of 6
In a medium bowl, whisk together the milk, cream, eggs, and vanilla. In a small bowl, fold the jam into the cream cheese until the jam is swirled throughout the cream cheese. Place this mixture into a piping bag or zip-top bag with the corner cut off.
120ml
whole milk
120ml
heavy (whipping) cream
4
large eggs, beaten
1 teaspoon
pure vanilla extract
120g
blackberry jam or preserves
1 (212g)
container plain whipped cream cheese, at room temperature
1 (396g)
loaf French brioche, cut into 2-inch-thick pieces (about 4 pieces)
1 tablespoon
salted or unsalted butter
1/2 cup
whole milk
1/2 cup
heavy (whipping) cream
4
large eggs, beaten
1 teaspoon
pure vanilla extract
1/4 cup
blackberry jam or preserves
1 (71/2-ounce)
container plain whipped cream cheese, at room temperature
1 (14-ounce)
loaf French brioche, cut into 2-inch-thick pieces (about 4 pieces)
1 tablespoon
salted or unsalted butter
Step 3 of 6
Cut a 2- to 3-inch-wide opening in the base of each slice of bread. Using your fingers, open the hole wide enough to fit the piping bag and gently squeeze the cream cheese mixture into the bread until just full. Pinch the bread together to close the seam. Repeat with the remaining pieces of bread.
120ml
whole milk
120ml
heavy (whipping) cream
4
large eggs, beaten
1 teaspoon
pure vanilla extract
120g
blackberry jam or preserves
1 (212g)
container plain whipped cream cheese, at room temperature
1 (396g)
loaf French brioche, cut into 2-inch-thick pieces (about 4 pieces)
1 tablespoon
salted or unsalted butter
1/2 cup
whole milk
1/2 cup
heavy (whipping) cream
4
large eggs, beaten
1 teaspoon
pure vanilla extract
1/4 cup
blackberry jam or preserves
1 (71/2-ounce)
container plain whipped cream cheese, at room temperature
1 (14-ounce)
loaf French brioche, cut into 2-inch-thick pieces (about 4 pieces)
1 tablespoon
salted or unsalted butter
Step 4 of 6
When the unit beeps to signify it has preheated, place the butter on the BBQ Griddle. Use a rubber-tipped
spatula to move the butter around the BBQ Griddle surface. Dip one piece of bread in the egg mixture, submerging to coat, then place it on the BBQ Griddle. Repeat with the remaining pieces of bread. Leave the hood open to begin cooking.
120ml
whole milk
120ml
heavy (whipping) cream
4
large eggs, beaten
1 teaspoon
pure vanilla extract
120g
blackberry jam or preserves
1 (212g)
container plain whipped cream cheese, at room temperature
1 (396g)
loaf French brioche, cut into 2-inch-thick pieces (about 4 pieces)
1 tablespoon
salted or unsalted butter
1/2 cup
whole milk
1/2 cup
heavy (whipping) cream
4
large eggs, beaten
1 teaspoon
pure vanilla extract
1/4 cup
blackberry jam or preserves
1 (71/2-ounce)
container plain whipped cream cheese, at room temperature
1 (14-ounce)
loaf French brioche, cut into 2-inch-thick pieces (about 4 pieces)
1 tablespoon
salted or unsalted butter
Step 5 of 6
After 3 minutes, use tongs or a spatula to flip the bread. Leave the hood open and cook for 1 minute, then
close the hood and continue cooking for the remaining 2 minutes.
120ml
whole milk
120ml
heavy (whipping) cream
4
large eggs, beaten
1 teaspoon
pure vanilla extract
120g
blackberry jam or preserves
1 (212g)
container plain whipped cream cheese, at room temperature
1 (396g)
loaf French brioche, cut into 2-inch-thick pieces (about 4 pieces)
1 tablespoon
salted or unsalted butter
1/2 cup
whole milk
1/2 cup
heavy (whipping) cream
4
large eggs, beaten
1 teaspoon
pure vanilla extract
1/4 cup
blackberry jam or preserves
1 (71/2-ounce)
container plain whipped cream cheese, at room temperature
1 (14-ounce)
loaf French brioche, cut into 2-inch-thick pieces (about 4 pieces)
1 tablespoon
salted or unsalted butter
Step 6 of 6
When cooking is complete, remove the French toast and serve it warm with your favorite syrup.
120ml
whole milk
120ml
heavy (whipping) cream
4
large eggs, beaten
1 teaspoon
pure vanilla extract
120g
blackberry jam or preserves
1 (212g)
container plain whipped cream cheese, at room temperature
1 (396g)
loaf French brioche, cut into 2-inch-thick pieces (about 4 pieces)
1 tablespoon
salted or unsalted butter
1/2 cup
whole milk
1/2 cup
heavy (whipping) cream
4
large eggs, beaten
1 teaspoon
pure vanilla extract
1/4 cup
blackberry jam or preserves
1 (71/2-ounce)
container plain whipped cream cheese, at room temperature
1 (14-ounce)
loaf French brioche, cut into 2-inch-thick pieces (about 4 pieces)
