Texas French Toast Bake

Technically, I suppose “French” toast isn’t Texan.  But this scrumptious French Toast Bake is big and hearty, and the saying goes that everything is bigger in Texas.

Texas French Toast Casserole

What makes this French Toast Bake superb is the use of Texas Toast, in place of regular sliced bread.  If you aren’t familiar with Texas Toast, it is typically found in the sliced bread aisle of grocery stores, and the thing about it is… well, it’s Texas-sized.

It looks like white bread, sliced extra thick and made extra dense.  If you use a less dense bread, your results will be skewed.

Texas French Toast Bake

I usually buy whole-grain bread, so it’s something special for me to reach for the enriched stuff.  Though whole-grain sandwich bread has come a long way in texture and flavor, the white slices brought me back to my childhood.

Back when wheat bread tasted like cardboard and my mom kindly bought us white loaves.   It’s a special occasion to bite into these Texas soft slices.

It’s hard not to cheat and eat the bread straight out of the bag.  Just remember that you’ll need to use almost the entire loaf for the French Toast Bake, so try.

Just try.

Texas French Toast Bake

This is one of the most ideal, no-fuss offerings for brunch on Christmas, New Years, or any weekend morning.  It’s simple to assemble the night before.

Wake up late the next morning, pop it in the oven, and give your family a carefree smile.  My family loves anything French Toast-ish, and they flipped for this one.

Devoured the whole pan the same day.  I’m talking no leftovers, not even a few crumbs.

French Toast Casserole

This Texas French Toast Bake is something that will easily go on your family’s list of favorites.

The thick, dense slices of Texas Toast soak up the custard perfectly.  The brown sugar, vanilla, and cinnamon meld together like magic.

It’s just the right amount of sweetness.  You can serve with pure maple syrup, but you might not need it.

French Toast Bake

Oh, this is important – be sure to scrape out all the gooey yummy goodness you’ll find on the bottom of pan.  Enjoy!

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RECIPE (one 9×13 pan)

INGREDIENTS

1/2 cup melted butter (1 stick)
1 cup packed light brown sugar
1 entire loaf (1 lb, 12 oz) Texas Toast (Not frozen. Don’t use other breads.)
4 large eggs
1 1/2 cup whole milk
1 TB vanilla extract
2 TB light brown sugar, mixed with 2 tsp cinnamon
Powdered sugar for sprinkling
Real maple syrup for serving, if desired

DIRECTIONS

Put butter in a microwave safe bowl and microwave in 20 second increments, stirring in between, until melted.  Add 1 cup brown sugar and stir until well incorporated  Pour into bottom of a greased 9×13 pan, spreading mixture evenly.

Beat eggs, milk, and vanilla until incorporated.  Set aside.

Lay a single layer of Texas Toast in pan, cutting pieces to fit if needed.  Spoon 1 cup of egg mixture over bread.  Sprinkle with half of the brown sugar/cinnamon mixture.  Repeat with second layer, using up the rest of egg mixture over that layer, and ending with a sprinkling of brown sugar/cinnamon mixture.

Cover tightly and chill overnight in fridge.

Bake at 350F for 40-45 minutes on lower middle rack — covered for the first 30 minutes, and uncovered after that.  Sprinkle with powdered sugar.  Be sure to scrape up all the bottom sticky goodness.  If desired, serve with pure maple syrup.

Source:  Chew Out Loud, adapted from Rach’s Blog

Comments

  1. Oh gosh, yum!

  2. This looks and sounds delicious. Perfect!

  3. There must be a recipe out there for Texas Toast, right? Because I’m making it, and then I’m making this. It seriously looks so. incredibly. delicious. MMMmmm

  4. Karen Harris says:

    I can see the convenience of making it the night before, but is the chilling step necessary? Would it be good if I just made it and stuck it straight in the oven?

  5. There is no Texas Toast here in NYC (not by me anyway) unless you’re talking about the frozen cheesy Italian bread ;D

    Can I use Challah? Maybe reduce some of the liquid so it doesn’t get soggy? What do you think?

    • You could sure give it a whirl! If I didn’t have Texas Toast around, I would probably try another thick bread, too. Challah is thick, so it might be able to soak up the liquid nicely. I’d try it and try to keep the ratios the same (about 28 oz of bread with original liquid amounts) – sometimes, if there is too little liquid, it could taste dry. Good luck :)

      • Thanks! I’m going to try it for a Girl’s Brunch in April. I’ll let you know how it works out :D

        • If you use a less dense bread than Texas Toast, I’d recommend not soaking overnight perhaps. This recipe is really meant for Texas Toast slices, since they are so thick and dense, and soak up the custard beautifully :)

  6. could not get ‘print’ version – did not work
    waste too many sheets printing the whole recipe

  7. Juliana says:

    I made this recipe for mother’s day and it was such a big hit! My stepdad begged me to make it again for father’s day. I couldn’t find texas toast so I used challah and it was absolutely delicious. I didn’t exactly weigh out how much bread I used but I just cut the pieces to cover the whole pan.

  8. This was so easy to make and absolutely delicious!!! I made it Christmas morning breakfast and everyone was asking for the recipe. A total keeper.

  9. Lisa Livingston says:

    Mine was mushy even after baking for 45 min. Not impressed.

    • Sorry to hear it, Lisa. Did you use the super-thick Texas Toast loaf? It makes a huge difference whether you use that specific bread vs. any other bread. It’s always turned out perfect when I make it with the Texas Toast. Hope you’ll try again sometime :)

  10. Not so hot. Very slimy and uncooked on the bottom. Trying to save it by increasing temp to 375 and putting back in oven for 15 min. Gross and very dissatisfied. Have hungry people sitting here waiting on this marvelous sounding dish. Almost embarrassed.

  11. Has anyone tried using heavy cream instead of whole milk for the custard. Were the measurements the same?

  12. Can I make this as early as the morning before the morning I need it? So it is in the fridge for basically 24 hours??

    • Janel, I would think 24 hours is probably okay, but not longer than that. Just make sure you’re using the extra thick, dense Texas toast (not regular sliced breads). I’ve chilled it for over 12 hours overnight wonderfully. You could always prepare the custard, slice the bread, etc. and get everything ready up to the point of soaking. And then pour it on to soak the night before, if you’re worried about it soaking too long. Would love to know how you like it! :)

  13. The Peacemaker says:

    You put your foot in this recipe ny dear! I just made it and my inner BOFA is dancing like a dog doing tricks for a scooby snack. Thank yah!

  14. Mary S. says:

    I just made this for dinner tonight (along with hash browns and sausage patties) and it was delicious! I used the Texas Toast called for and it turned out perfectly. Yum!

  15. Robin O'Halleran says:

    has anyone made this using less sugar? Sounds awfully sweet to me…

    • I make it as is, but eat it without syrup. I think if you add syrup, it would definitely be too sweet. My son says this is his favorite breakfast, & he’s a picky eater.

Trackbacks

  1. [...] how prominent a role The Casserole enjoys around here.  I now have many favorites, ranging from breakfast bakes and brunch bakes to [...]

  2. [...] how prominent a role The Casserole enjoys around here.  I now have many favorites, ranging from breakfast bakes and brunch bakes to [...]

  3. [...] it.  Can we say this Texas French Toast Bake is YUMMY and quite EASY, and it comes from blog Chew Out Loud.  Due to little K having a cinnamon allergy I substituted brown sugar which makes it extra sweet. [...]

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