Blackstone French Toast

cooking French toast on a Blackstone griddle

This is our favorite French toast recipe to make on the griddle. After testing 12 different methods - four bread types, multiple custard variations, dried vs. fresh bread, and different soak times - challah won every time. The secret finish is a cinnamon sugar sprinkle that caramelizes right on the griddle for a crispy, crackly crust you won't get any other way.

Prep Time10

Cook Time12

Total Time22

Course: Breakfast

Cuisine: American

Keyword: Blackstone French toast, french toast on the Blackstone, griddle french toast

Servings: people

Calories: 467kcal

Author: Neal Williams

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 9x9 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.

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