Blackstone French Toast: Easy Griddle Breakfast Recipe Guide

If you’ve ever wished your weekend breakfast felt a little more like a cozy diner experience—golden edges, rich custard flavor, and that irresistible buttery aroma—this Blackstone French toast is your ticket. Cooking French toast on a griddle gives you the kind of even heat and generous space that turns a simple breakfast into a true event. Expect slices that are deeply caramelized on the outside, tender in the center, and ready to carry whatever toppings make you happiest. With a few smart tricks, you’ll get consistent results every time—whether you’re feeding a crowd on the patio or treating yourself to a quiet morning plate.

What Makes This Blackstone French Toast So Good

This recipe is all about balance—lightly sweet custard, a hint of warm spice, and a crisp, buttery exterior that yields to a soft, custardy middle. The Blackstone griddle delivers steady heat and a large cooking surface, so your slices finish at the same time (no juggling pans). The batter is straightforward, the technique is forgiving, and the result is restaurant-quality French toast you can make at home. It’s adaptable, crowd-friendly, and endlessly customizable with toppings.

What You’ll Need: Ingredients with Purpose

• Thick-cut bread (8 slices) — Brioche, challah, or Texas toast; sturdy slices soak up custard without falling apart.
• Large eggs (4) — The backbone of the custard; they set into a tender, custardy interior.
• Whole milk (3/4 cup) — Adds moisture and body; whole milk provides a balanced richness.
• Heavy cream (1/4 cup) — For extra silkiness; optional but makes the texture luxurious.
• Granulated sugar (2 tablespoons) — A touch of sweetness that caramelizes on the griddle.
• Vanilla extract (1 1/2 teaspoons) — Lifts the flavor and gives that classic French toast aroma.
• Ground cinnamon (1 teaspoon) — Warm spice that pairs beautifully with butter and syrup.
• Kosher salt (1/4 teaspoon) — Balances sweetness and enhances all the flavors.
• Unsalted butter (2–3 tablespoons) — For the griddle; creates those fragrant, caramelized edges.
• Neutral oil (1 tablespoon) — Helps butter resist burning and keeps the surface slick.
• Optional add-ins — Orange zest, a pinch of nutmeg, or a splash of rum or bourbon for a grown-up twist.
• Toppings — Maple syrup, powdered sugar, fresh berries, whipped cream, peanut butter, or warm sautéed apples.

Step-by-Step: From Custard to Golden Slices

1. Preheat the Blackstone griddle to medium heat. Aim for about 350°F (175°C). If your griddle has multiple zones, set one side to medium-low to create a warm holding area.
2. Mix the custard. In a wide, shallow dish (like a pie plate), whisk the eggs until well combined. Add milk, cream, sugar, vanilla, cinnamon, and salt. Whisk until smooth and homogenous—no streaks of egg.
3. Prep the bread. If your bread is very fresh, let the slices sit out for 15–30 minutes to dry slightly. Drier bread absorbs better and prevents a soggy center.
4. Grease the griddle. Add a small drizzle of neutral oil and a pat of butter. The oil prevents scorching; the butter adds flavor. Spread it around with a spatula to coat the surface.
5. Dip the bread. Place a slice into the custard and let it sit for 10–15 seconds per side for standard bread, 20–30 seconds per side for very thick or stale slices. Lift and let excess drip off so you don’t puddle custard on the griddle.
6. Griddle the first batch. Lay soaked slices on the hot surface. You should hear a gentle sizzle. Cook for 3–4 minutes until the bottom is deep golden brown with crisp edges.
7. Flip with confidence. Turn the slices and cook for another 3–4 minutes. If they’re browning too quickly, slide them to the cooler zone to finish gently.
8. Keep warm as you go. Move finished slices to the low-heat area of the griddle or a 200°F (95°C) oven on a wire rack. This keeps the exterior crisp while the interior settles.
9. Refresh the surface. For each new batch, add another small pat of butter. A lightly buttered griddle encourages even browning and that signature flavor.
10. Plate and garnish. Stack slices, dust with powdered sugar, and finish with maple syrup. Add berries or a dollop of whipped cream for contrast.
11. Serve immediately. French toast is best hot off the griddle, when the outside is still crisp and the center is custardy.
12. Optional finishing touch. Add a final thin pat of butter to each slice the moment it leaves the griddle so it melts into the crevices.

Timing & Prep: What to Expect

• Prep time: 10 minutes (whisking custard, preheating, and slicing bread if needed).
• Cook time: 8–12 minutes total, depending on thickness and griddle temperature.
• Total time: Around 20–25 minutes, including a short resting period.
• Resting: 1–2 minutes on a rack helps moisture redistribute and keeps the exterior from steaming soft.
• Servings: About 4 (2 slices per person), scalable for a crowd.

Ready to enjoy when: The slices are deeply golden on both sides, the center feels lightly springy, and a thin knife inserted into the middle comes out mostly clean with just a hint of custard.

Pro Secrets and Smart Swaps

• Choose sturdy bread. Brioche and challah offer richness; Texas toast is stable and budget-friendly. Day-old bread soaks best.
• Dial in the heat. Medium heat is your friend. If the bread browns too quickly, the center won’t set. If it’s too low, you’ll lose crispness.
• Create zones. Use one side of the Blackstone as a hot sear zone and the other as a finishing/warm zone. This gives you control over doneness.
• Test the sizzle. A drop of custard should sizzle gently—lively but not spitting. That’s your sweet spot for caramelization.
• Mix dairy wisely. Whole milk plus a splash of cream yields the best texture. If needed, substitute half-and-half for both.
• Prevent sticking. A blend of oil and butter resists burning and keeps the surface slick. Reapply lightly between batches.
• Use a wire rack. Rest cooked slices on a rack (not a plate) so steam doesn’t make the crust soggy.
• Add flavor accents. Orange zest, almond extract, or a pinch of nutmeg can make the custard extra special. Go light—these are accents, not the main event.
• Batch-friendly. Keep finished slices in a low oven while you cook more. French toast loves a gentle hold and stays crisp this way.
• Cold or windy day? Blackstone temps can drop. Preheat a bit longer and consider a lid or wind guard to maintain consistent heat.
• Cleanup tip. After cooking, scrape the griddle while warm and wipe with a damp towel. Sugars caramelize—clean promptly to avoid sticky residue.

Your Nutrition at a Glance

These numbers are estimates for one serving (2 slices) made with Texas toast, whole milk, a splash of cream, and cooked with butter:

Values will vary with bread type, toppings, and how much butter you use on the griddle. For lighter French toast, opt for 2% milk, reduce added sugar slightly, and use a nonstick-friendly spray with just a dab of butter for flavor.

Frequently Asked Questions

Can I make this dairy-free?

Yes. Use a rich non-dairy milk such as full-fat oat or almond milk, and add 1–2 tablespoons of coconut cream for body. Cook with oil instead of butter, or use a dairy-free butter substitute.

Why is my French toast soggy in the middle?

Either the bread soaked too long or the heat was too high, browning the outside before the center set. Choose thicker, slightly stale bread, dip briefly with a controlled soak, and cook over medium heat, finishing on a cooler zone if needed.

Can I make French toast ahead for a crowd?

Yes. Cook as directed, then hold on a wire rack in a 200°F (95°C) oven for up to 30–40 minutes. You can also cool, refrigerate, and reheat on the griddle or in a toaster oven to restore crisp edges.

A Friendly Send-Off

There’s something joyful about standing at the griddle, hearing a gentle sizzle, and watching each slice turn golden. Blackstone French toast brings that moment to life—simple ingredients transformed into a comforting breakfast, perfect for slow Saturdays or lively brunches. Whether you keep it classic with maple syrup or crown it with berries and cream, the real magic is sharing it with people you love. Enjoy every warm, buttery bite, and don’t be surprised if this becomes your new signature weekend dish.