Set your Blackstone Griddle to medium-high heat, aiming for about 400 degrees Fahrenheit. Allow it to preheat fully before proceeding, so your bread toasts evenly when you cook it.

In a shallow bowl, whisk together the eggs, milk, and vanilla extract until thoroughly combined. This mixture will coat your bread before cooking. I like to whisk until there are no streaks of egg white left, for the smoothest custard.

Spread the butter evenly over the heated surface of the griddle, using a spatula to ensure complete coverage. The butter creates a delicious golden crust on the toast.

One at a time, dip both sides of each slice of Texas toast into the milk-egg-vanilla mixture from Step 2. As you coat each slice, place it directly onto the buttered griddle from Step 3. Repeat until all bread slices are arranged on the griddle.

Cook the bread slices for 2-3 minutes per side, or until they turn golden brown. Gently flip with a spatula and cook the other side for another 2-3 minutes. Remove the toasted bread from the griddle and transfer to a plate. For the best results, don’t overcrowd the griddle – work in batches if necessary.

Serve the hot French toast immediately. Top with syrup, fresh fruit, or your favorite toppings, and enjoy! I like to add a little powdered sugar and a sprinkle of cinnamon for extra flavor.