Best Blackstone Griddle French Toast

I never thought I’d be that person who gets excited about cooking breakfast on a griddle, but here we are. My husband bought our Blackstone griddle thinking he’d become the neighborhood grill master, and honestly, I rolled my eyes. Another kitchen gadget taking up space in the garage.

But then I tried making French toast on it, and I finally understood what all the fuss was about. The big flat surface means I can cook enough slices to feed my whole family at once—no more standing at the stove flipping two pieces at a time while everyone else eats. Plus, the even heat distribution gives you that perfect golden color every single time.

What Kind of Bread Should I Use?

Texas Toast is the perfect choice for griddle French toast because it’s thick enough to soak up all that custard mixture without falling apart. You can find Texas Toast in the bread aisle at most grocery stores – it’s usually about twice as thick as regular sandwich bread. If you can’t find Texas Toast, thick-cut brioche or challah bread work great too since they’re rich and sturdy. Day-old bread actually works better than fresh because it absorbs the egg mixture more evenly without getting too soggy. Just avoid thin sandwich bread since it’ll get mushy and might break apart on the griddle.

Options for Substitutions

This griddle French toast is pretty forgiving when it comes to swaps:

• Texas Toast: If you don’t have Texas Toast, thick-cut brioche, challah, or even day-old regular bread works great. Just make sure it’s at least ¾-inch thick so it can soak up the custard without falling apart.
• Milk: You can use heavy cream for richer French toast, or try almond milk, oat milk, or coconut milk for dairy-free options. Heavy cream will make it extra creamy, while plant-based milks might need a pinch of sugar to balance the flavor.
• Vanilla Extract: No vanilla? Try almond extract (use half the amount), or add a pinch of cinnamon and nutmeg to the egg mixture for warm spice flavors instead.
• Butter: Coconut oil or vegetable oil work fine for cooking, though butter gives the best flavor. If using coconut oil, make sure your griddle isn’t too hot or it might burn.
• Eggs: For each egg, you can substitute ¼ cup of applesauce or mashed banana, though the texture will be slightly different. Flax eggs (1 Tbsp ground flaxseed + 3 Tbsp water per egg) work too for vegan options.

Watch Out for These Mistakes While Cooking

The biggest mistake when making French toast on a Blackstone griddle is cooking over too high heat, which will burn the outside while leaving the inside soggy – aim for medium to medium-low heat and let your griddle preheat properly for even cooking.

Another common error is not letting the bread soak long enough in the custard mixture, so give each slice at least 30 seconds per side to absorb the egg mixture for that perfect custardy center.

Don’t forget to add a little butter to the griddle between batches to prevent sticking and give your French toast that golden, crispy exterior, and always check that the center springs back when lightly pressed before flipping.

For the best texture, let your cooked slices rest on a warm plate for a minute or two before serving, which helps the custard finish setting without overcooking.

What to Serve With Blackstone Griddle French Toast?

This thick, fluffy French toast is perfect with classic breakfast sides like crispy bacon or breakfast sausage links to balance out all that sweetness. Fresh berries like strawberries, blueberries, or sliced bananas make great toppings, especially when you drizzle everything with maple syrup or dust it with powdered sugar. I love serving it alongside scrambled eggs or hash browns for a complete breakfast spread that’ll keep everyone happy. For something a little different, try adding a dollop of whipped cream or even a scoop of vanilla ice cream if you’re feeling fancy!

Storage Instructions

Refrigerate: Leftover French toast keeps well in the fridge for up to 3 days when stored in an airtight container or wrapped tightly in plastic wrap. I like to layer parchment paper between the slices so they don’t stick together. It’s great for quick breakfasts during the week!

Freeze: French toast freezes really well for up to 2 months. Let the slices cool completely, then place them on a baking sheet in a single layer and freeze for about an hour. Once frozen solid, transfer them to a freezer bag with parchment paper between each slice.

Warm Up: To enjoy your stored French toast, just pop it in the toaster or toaster oven until it’s heated through and crispy on the outside. You can also warm it in a 350°F oven for about 5-10 minutes. From frozen, it might take a minute or two longer, but it tastes just as good as fresh!

Preparation Time	5-10 minutes
Cooking Time	10-15 minutes
Total Time	15-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1350-1500
• Protein: 30-35 g
• Fat: 40-48 g
• Carbohydrates: 200-220 g

Ingredients

For the batter:

• 1 cup milk (whole milk works best for richness)
• 2 large eggs (room temperature for smoother batter)
• 2 tsp vanilla extract (pure vanilla preferred)

For the French toast:

• 1 tbsp butter (melted for griddle coating)
• 8 slices thick-cut bread (brioche or challah recommended)

Step 1: Prepare the Egg Custard Batter

• 2 large eggs
• 1 cup milk
• 2 tsp vanilla extract

In a shallow bowl, whisk together the room temperature eggs, milk, and vanilla extract until fully combined and smooth.

The shallow bowl makes it easier to dip the bread slices evenly without excess dripping.

Set aside while you prepare the griddle.

Step 2: Heat and Season the Griddle

• 1 tbsp butter

Preheat your Blackstone griddle to 400°F, which gives you enough heat to create a golden crust while cooking the bread through without burning it.

Once it reaches temperature, spread the melted butter evenly across the cooking surface.

I like to use a paper towel to distribute the butter in a thin, even layer—this prevents hot spots and ensures consistent browning across all your slices.

Step 3: Dip, Cook, and Flip the French Toast

• 8 slices thick-cut bread
• egg custard batter from Step 1

Working quickly, dip each bread slice into the egg custard batter from Step 1, making sure both sides are well coated but not oversaturated—about 1-2 seconds per side.

Place the dipped slices directly onto the hot buttered griddle from Step 2, being careful not to overcrowd the cooking surface.

Let them cook for 2-3 minutes until the bottom is golden brown and crispy, then flip and cook the other side for another 2-3 minutes until evenly golden.

I find that resisting the urge to flip too early is key—the crust needs those full 2-3 minutes to develop properly before you turn them.

Step 4: Plate and Serve

Transfer the French toast slices to a serving plate immediately while they’re still hot and crispy.

The exterior should be caramelized and golden while the interior remains custardy and soft.

Serve right away with your choice of toppings.