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Blackstone Griddle French Toast

Classic French toast made on a Blackstone griddle with even heat distribution, allowing you to cook multiple slices at once for a crowd.
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Prep Time 5 minutes
Cook Time 25 minutes
Servings: 5 people
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the French Toast
  • 10 slices thick-cut bread challah, brioche, or Texas toast
  • 6 large eggs
  • 1 cup whole milk
  • 2 tbsp sugar
  • 1 tbsp vanilla extract
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg optional
  • 1 pinch of salt
  • 5 tbsp butter for the griddle
For Serving
  • maple syrup
  • powdered sugar
  • fresh berries
  • whipped cream
  • extra butter

Method
 

  1. Crack eggs into a large shallow dish (9x13 baking dish works well). Add the milk, sugar, vanilla, cinnamon, nutmeg if using, and a pinch of salt.
  2. Whisk everything together really well for about 30 seconds until completely combined with no streaks of egg white and sugar is dissolved.
  3. Turn Blackstone burners to low-medium and let the griddle preheat for about 10 minutes until surface temp reaches 300 to 325 degrees F.
  4. Add about 2 tablespoons of butter to the preheated griddle, spreading it around with a spatula to coat the cooking area. Butter should melt and foam but not brown immediately.
  5. Take a slice of bread and lay it in the egg mixture. Let it soak for about 5 seconds, then flip and soak the other side for another 5 seconds. Adjust timing based on bread thickness.
  6. Place soaked bread directly on the buttered griddle, leaving space between slices.
  7. Cook for 3 to 4 minutes on the first side until deep golden brown and edges look set.
  8. Flip and cook another 3 to 4 minutes on the second side until golden brown and center feels firm when pressed gently.
  9. Move finished slices to a cooler zone on the griddle to keep warm, or transfer to a baking sheet in a 200-degree oven.
  10. Add more butter to the griddle before each new batch and repeat until all slices are cooked.

Notes

  • Griddle temperature should be maintained at 300 to 325 degrees F - lower than typical griddle cooking to prevent burning the outside while the inside cooks through
  • Day-old bread works better than fresh bread as it absorbs the egg mixture more evenly
  • Don't oversoak the bread - quick dips of 5 seconds per side are sufficient for most thick breads
  • Use real butter instead of oil or cooking spray for better flavor and caramelization
  • Scrape any burnt bits off the griddle and add fresh butter between batches
  • A 36-inch Blackstone can fit 12 to 16 slices at once depending on bread size