Crispy Golden French Toast on a Blackstone Griddle

French toast cooked on a Blackstone griddle is one of my favorite breakfast options. It’s fast, feeds a crowd, and works great for meal prep — especially when you want a warm, restaurant-style breakfast at home or on a camping trip.

If you’re thinking about getting a Blackstone griddle, I recommend it. I use a 17-inch model when I camp or work on job sites, and a 36-inch on my back deck for family meals. Griddles heat evenly, make quick work of large batches, and cleanup is simple with a quick scrape and re-season.

Breakfast foods and fried rice are regulars on my Blackstone. The flat surface browns evenly so the French toast gets a crisp exterior while staying soft inside. Below is a straightforward method to make excellent French toast on a griddle, plus ingredient options, serving ideas, and storage tips.

Blackstone French Toast Ingredients:

• Texas toast or thick-sliced bread
• Eggs
• Cinnamon
• Milk (or cream)
• Vanilla extract

French Toast Alternate Ingredients:

• Amaretto syrup or other flavored syrups
• Brown sugar for a richer batter
• French vanilla creamer or heavy cream in place of milk
• Orange zest or a splash of orange juice for brightness
• Nutmeg, agave, or other sweeteners to taste

How To Make French Toast On A Griddle

Care for your Blackstone by keeping it clean and lightly oiled when stored. A well-seasoned griddle performs better and prevents sticking.

1. Warm the griddle: Preheat the griddle to a low-medium heat. You want gentle, even heat so the toast browns without burning.

2. Make the egg mixture: In a large bowl, whisk together eggs, a splash of milk or cream, and a teaspoon or two of vanilla. Add cinnamon and a pinch of salt. Whisk until combined.

3. Oil the surface: Use a paper towel or brush to spread a thin layer of vegetable oil across the warmed griddle to prevent sticking and promote an even crust.

4. Dip the bread: Submerge each slice in the egg mixture, coating both sides. Allow excess to drip off before placing on the griddle.

5. Cook in batches: Place slices on the griddle in a single layer. On a 36-inch griddle you can fit many slices at once; a 17-inch is perfect for smaller batches. After a few minutes, when the underside is golden, flip and cook the other side until golden and cooked through.

Use a long spatula or turner to flip slices easily. If you’re cooking multiple batches, scrape the griddle clean of any bits and reapply a light coat of oil before the next batch.

6. Serve: Remove cooked slices and serve immediately with your favorite toppings. When finished, turn off the griddle, clean the surface, and apply a thin layer of oil before covering and storing.

Additional French Toast Toppings:

• Fresh fruit (bananas, berries, peaches)
• Whipped cream or mascarpone
• Nutella, peanut butter, or PB & J
• Flavored syrups: huckleberry, boysenberry, strawberry, maple, or chocolate
• A dusting of cinnamon sugar or powdered sugar

What To Serve With French Toast On The Blackstone:

• Sausage links or patties
• Bacon cooked right on the griddle
• Blackstone pancakes or breakfast hash
• Hashbrowns or home-fried potatoes

Types Of Bread To Use:

• Challah — rich and eggy, absorbs the custard well
• Brioche — buttery and soft for a decadent result
• Thick white bread or Texas toast — easy and budget-friendly
• Cinnamon swirl — adds extra flavor without much effort

How To Store Griddle French Toast

Allow French toast to cool, then store in an airtight container or a sealed plastic bag in the refrigerator for up to five days. For longer storage, freeze in a freezer-safe bag or container for up to three months. If possible, vacuum sealing helps preserve texture and flavor. Reheat slices in a toaster, oven, or on a warmed griddle for best results.

Blackstone Griddle Recipes and Tips

A Blackstone griddle is versatile — from breakfast to dinner you can cook fajitas, fried rice, grilled sandwiches, and more. Keep your griddle well-seasoned, use long spatulas for flipping, and keep a scraper handy for quick cleanups between batches.