These Blackstone PB & J French Toast Bites (yes, they include BACON) were born during a “Chopped” style griddle challenge with my friend Rowena, aka Blackstone Boss B.
This playful peanut butter and jelly twist works as a sweet breakfast or a fun dessert — and it’s ideal for camping or any outdoor griddle cookout.
Watch our video to see the process in action!
How to make Blackstone PB & J French Toast Bites
Start by separating a 12-pack of King’s Hawaiian rolls and gently flatten each roll with a rolling pin so they’re ready to soak up the egg mixture.
In one bowl, crush Frosted Flakes cereal until you have about 2 cups. In another bowl, whisk 2 eggs with 3 tablespoons of a flavored coffee creamer — I used a peanut-butter flavored creamer to tie into the peanut butter theme.
Preheat your Blackstone or flat top griddle to medium-low. Cut a pound of bacon into bite-sized pieces and place them on one side of the griddle with kitchen scissors or a knife. Let the bacon cook, stirring occasionally, for about 5–6 minutes.
On the other side of the griddle, melt 2 tablespoons of butter. Dip each flattened roll first into the egg and creamer mixture, then press into the crushed Frosted Flakes so each piece is evenly coated.
Place the coated rolls in the melted butter and cook, flipping a few times until golden brown on all sides.
When the bacon is nearly done, add 1/4 cup of your favorite jelly or jam to the bacon and stir for a minute or two so the bacon becomes glazed and slightly candied.
Continue to flip the French toast bites as needed and mix the bacon for another 3–4 minutes, adjusting the griddle temperature if necessary so nothing burns and everything finishes evenly.
To make the finishing sauce, combine the remaining butter with 1/4 cup creamy peanut butter and 1/4 cup maple syrup in a small saucepan or basting pot on the griddle. Stir until everything is melted and smooth.
Assemble each bite by topping the golden French toast with a spoonful of the glazed jelly bacon, then drizzle the warm peanut butter–maple sauce over the top.
The combination of sweet jam, crunchy sweet cereal coating, salty candied bacon, and a peanut-butter syrup makes these bites an addictive treat — serve them for breakfast, brunch, or as a decadent dessert.
So — are you serving these Blackstone PB & J French Toast Bites as dessert or breakfast?
If you like Blackstone PB & J French Toast Bites, you might also enjoy these recipes
Blackstone French Onion Slotdogs
Blackstone Mediterranean Breakfast Sandwiches
Blackstone Mini Funfetti Cakes
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Blackstone PB & J French Toast Bites
Cheri Renee
Pin Recipe
Equipment
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Blackstone Griddle
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Flat Top Grill / Griddle
Ingredients
- 1 (12-pack) King’s Hawaiian Sweet Rolls
- 2 eggs
- 3 tablespoons flavored coffee creamer (I used Reese’s Peanut Butter Cup)
- 1 pound bacon cut into bite-size pieces
- 2 cups crushed Frosted Flakes cereal
- 4 tablespoons butter
- 1/4 cup creamy peanut butter
- 1/4 cup maple syrup
- 1/4 cup favorite jelly or jam
Instructions
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Flatten each roll with a rolling pin. Crack the eggs into a bowl, add the coffee creamer, and whisk until combined.
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Preheat the griddle to medium-low. Add the bacon to one side and cook 5–6 minutes, stirring occasionally.
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Melt 2 tablespoons of butter on the other side. Dip each flattened roll into the egg mixture, then coat in the crushed Frosted Flakes. Place on the griddle to cook.
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In a small saucepan or basting pot on the griddle, combine the remaining butter, peanut butter, and maple syrup. Stir until melted and smooth.
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Flip the French toast bites several times and continue mixing the bacon for about 3–4 more minutes. Lower heat if needed to avoid burning.
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Add the jelly or jam to the bacon and stir for a minute or two until the bacon is glazed. Remove the bacon when it’s cooked to your preference and the French toast bites are golden brown.
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Serve the French toast bites topped with the candied jelly bacon and drizzle the peanut butter syrup over the top.
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