We tested 12 different ways to make French toast on the Blackstone – 4 bread types, different soaking times, dried vs. fresh, and more. Here’s what actually won.
I’ve been griddle cooking on YouTube for over six years, and somehow I never put up a classic French toast recipe. Not once. I don’t know how that happened, but we’re fixing it today, and we’re not doing it halfway.
This Blackstone French toast recipe is the result of testing 12 different methods on the griddle – four bread types, multiple custard variations, dried bread versus fresh, different soak times, and a cinnamon sugar trick that changes the texture completely. We tested it all so you don’t have to.
Most people throw some eggs, milk, and cinnamon together and call it a custard. That works. But if you want crispy edges, deep flavor, and French toast that actually holds up on a flat top griddle, a few key decisions make all the difference. Here’s exactly what we found.
*And be sure to check out our favorite Blackstone pancakes recipe, too!
We Tested 12 Different Ways to Make French Toast – Here’s What We Learned
When it comes to making French Toast on the Blackstone, most people grab a loaf of regular white sandwich bread, crack a couple of eggs, pour in some milk and cinnamon, and throw it on the griddle. And honestly? That’s fine. But what if we could do better? That’s exactly the question I took to the griddle community.
After getting hundreds of responses in our griddle cooking Facebook group, here are the variables we actually tested:
- Bread type: We tested standard white sandwich bread, challah, sourdough, and cinnamon swirl brioche. Each one was tested both fresh and dried out.
- Drying out the bread: The idea here is that stale bread absorbs more custard, just like drying out bread for stuffing. We let the different slices air dry for two full days on sheet trays to really put this to the test.
- Custard made ahead of time: One of the most overlooked problems with French toast custard is that cinnamon floats to the top – so the first few slices get all the cinnamon and the last ones get almost none. We tested making the custard two days in advance to see if the cinnamon would absorb and distribute better. It didn’t matter.
- Soaking time: How long you let your bread sit in the custard makes a big difference depending on your bread type and whether it’s been dried out.
- Griddle temperature: There was a huge range of opinions in the comments on this one. We settled on medium-low (about 375°F) to allow for a longer, slower cook – which is key to getting crispy edges without burning.
- The cinnamon sugar crust secret: This was a game changer. More on that below.
The verdict on drying out the bread:
Drying out the bread ahead of time does make for a better French toast, in my opinion. But it’s not a make-or-break situation. If you have the time, go for it. If you don’t, you’re not going to ruin your French toast. The bigger variable was the bread itself.
The Best Bread for French Toast
This was the big one. After tasting four different types of bread – both fresh and dried – there was one clear winner.
Challah Bread is the best choice for French Toast. It wasn’t even close. Challah is rich, slightly eggy, and holds up beautifully in the custard without getting soggy. It absorbs just the right amount of the mixture and crisps up perfectly on the griddle. Unanimous winner between my wife and I, and both of our teenage daughters agreed.
If you’re making Blackstone French toast and you want the best possible result, challah is your bread.
*TIP – Buy your bread unsliced whenever possible. Thicker slices give you more control – and a longer cook time means crispier edges, which is exactly what we’re going for.
Our Secret to the Best Blackstone French Toast: A Cinnamon Sugar Crust
This is the part that changes everything, and it’s stupidly simple. First, mix together white sugar, brown sugar, and a pinch of cinnamon.
Then, while your French toast is cooking on the first side and getting that nice golden color, sprinkle a pinch of this mixture directly onto the top surface of each piece. When you flip it, that sugar hits the buttered griddle surface and caramelizes into a thin, crackly, slightly crunchy crust — like a crème brûlée situation but on your Blackstone. It adds a texture element that regular French toast just doesn’t have.
How to Make Blackstone French Toast – Step by Step
Step 1: Prep your bread: Slice your challah thick – this is key. If you have the time, let it sit uncovered on a wire rack set on top of a sheet tray overnight. If you don’t, no big deal. Just know fresh bread will soak faster, so keep an eye on your dip time.
Step 2: Make your custard: Whisk together the half and half, eggs, cinnamon, white sugar, brown sugar, vanilla, and orange zest if using. Give it time to rest while you heat up your griddle so the sugars can dissolve.
Step 3: Preheat the griddle: Set your Blackstone to medium-low. Every griddle runs a little differently, so adjust your burners as needed. If you’re not sure, check our Griddle Temp Chart — we cook French toast lower and slower than most to build those crispy edges. A little butter goes down first, and you want to see it melt slowly and evenly, not sizzle aggressively.
Step 4: Soak your bread: Dip each slice into the custard for about 90 seconds, depending on bread thickness and moisture content. Here’s a tip: instead of draining the excess custard off, let it stay on the bread. That extra liquid will soak through as it cooks and add more flavor throughout.
Step 5: Cook the first side: Place your soaked bread onto the buttered griddle. Let it cook low and slow – don’t rush it. You want a deep golden brown color, not a quick sear. This is how you get those crispy edges.
Step 6: Add the cinnamon sugar and flip: When the first side is golden brown and you’re ready to flip, sprinkle the cinnamon sugar mixture over the top of each piece. Then flip – the sugar hits the griddle and begins to caramelize. Let the second side cook until it’s equally golden and that sugar has formed a caramelized crust.
Step 7: Rest on a rack: Place finished French toast on a cooling rack set inside a sheet tray. This keeps airflow under the pieces so the bottom doesn’t steam and go soggy. You can also place the whole setup in a warm oven (around 200°F) to hold a big batch while you finish cooking the rest.
Step 8: Serve it up Drizzle with your favorite maple syrup, pile on fresh berries, hit it with a little powdered sugar or Cool Whip, and dig in.
Frequently Asked Questions
The knob settings on different Blackstone griddles vary slightly, so it’s difficult to tell you exactly what position for the temperature knobs, but medium-low to medium, or about 375°F, is perfect. You’re looking for slow, even heat – not a ripping hot surface. Higher temps cook the outside too fast and you end up with a burnt exterior and a soggy middle. Lower and slower gives you crispy edges and a cooked-through center.
It helps, but it’s not make-or-break. If you have time, let your bread sit uncovered for several hours or overnight – it allows the bread to absorb more custard. If you forget or you’re in a rush, you’ll still end up with great French toast.
We prefer challah, but you can definitely use white sandwich bread – it’s the classic choice for a reason. Just know it absorbs custard faster than challah or brioche, so don’t soak it nearly as long, just a quick dunk. And if you can grab an unsliced loaf, cut it thicker than you think you need to. Thickness is your friend.
Tried this recipe? Drop a comment below and let us know what bread you went with – and if you did the cinnamon sugar crust, we need to hear about it. Don’t forget to check out the full video on YouTube for a side-by-side look at all four breads in action!
Blackstone French Toast
Ingredients
- 4-6 slices challah bread sliced 1 to 1.5 inches thick, see notes
- 2 tablespoons butter for the griddle
- ½ cup half and half
- 2 large eggs beaten
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- 1 tablespoon white sugar
- 1 tablespoon brown sugar
- 1 teaspoon orange zest optional
For the Cinnamon Sugar Topping:
- 1 tablespoon white sugar
- 1 tablespoon brown sugar
- 1 teaspoon cinnamon
Instructions
- Dry the bread (optional but recommended): Slice 8 slices of challah bread, sliced about 1 to 1.5 inches thick. For best results, place slices on a wire cooling rack on top of a sheet tray and let them sit uncovered at room temperature overnight. *If you're short on time, fresh bread still works – just watch your soak time in Step 5.
- Make the custard: In a shallow bowl or baking dish (like a 9×9 Pyrex), whisk together half and half, beaten eggs, vanilla extract, ½ teaspoon cinnamon, 1 tablespoon white sugar, 1 tablespoon brown sugar, and optional orange zest. Let the custard rest for a few minutes so the sugars begin to dissolve. *Stir before each dip – cinnamon floats to the top and needs to be redistributed.
- Mix the cinnamon sugar topping: In a small bowl, combine 1 tablespoon white sugar, 1 tablespoon brown sugar, and 1 teaspoon cinnamon. Stir to combine and set aside. This gets sprinkled onto the French toast right before the flip.
- Preheat the griddle: Preheat your griddle to medium-low. You want slow, even heat – not a ripping hot surface. Aim for a griddle temp of about 350-375℉. When you add 2 tablespoons butter to the griddle, it should melt slowly and evenly, not sizzle aggressively.
- Soak the bread: Dip each slice of challah into the custard for about 90 seconds, flipping halfway through.
- Cook the first side: Place soaked slices onto the buttered griddle. Cook on the first side for about 4-6 minutes until you get a deep golden brown.
- Add cinnamon sugar and flip: When the first side is deep golden brown, sprinkle a generous pinch of the cinnamon sugar topping over the top of each slice. Flip immediately. The sugar hits the buttered griddle surface and begins to caramelize, giving you a crispy crust. Cook on the second side another 4-6 minutes, or until golden and the sugar has set.
- Rest and hold: Transfer finished slices to a cooling rack set inside a sheet tray. The rack keeps airflow underneath so the bottom doesn't steam and go soggy. *To hold a large batch, place the whole setup in a 200°F oven while you finish cooking the rest.
- Serve: Serve with maple syrup, fresh berries, powdered sugar, or your favorite French toast toppings.
Notes
- Bread substitutions: Cinnamon swirl brioche is a strong runner-up if you can’t find challah. Standard white sandwich bread works too – just be sure to dry it out overnight and reduce soak time since it absorbs faster. Skip sourdough; the tang works against the sweetness.
- Scaling up: This recipe doubles easily. Cook in batches and hold in a 200°F oven on a rack until ready to serve.
Pinterest User? Do us a favor and PIN this to your board for Blackstone recipes. This is a GREAT way to support us!
Get More Griddle Recipes!
Follow The Flat Top King on YouTube for more recipes and tips for mastering your griddle!