Texas French Toast Bake

I suppose “French” toast isn’t Texan.  But this scrumptious French Toast Bake is big and hearty, just like Texas. Everyone asks for this recipe, so here it is. Easy, make-ahead, and a crowd pleaser every time.

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, Y’all!

Texas French Toast Bake
This Texas French Toast Bake will knock your morning socks off! Everyone who's tasted this has wanted the recipe, so we put it here and hope you enjoy it as much as our friends/family all do! Be sure to use a nice, thick, fresh loaf of thickly sliced Texas French Toast bread. (In fresh bread aisles, not frozen.)
Recipe type: breakfast, brunch
Serves: 8-10
  • ½ 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
  • 1½ 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
  1. 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.
  2. Beat eggs, milk, and vanilla until incorporated. Set aside.
  3. Lay a single layer of Texas Toast in pan, cutting pieces to fit if needed. Spoon 1 cup of egg mixture evenly 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. Try to get the custard evenly soaked into the bread slices.
  4. Cover tightly and chill overnight in fridge.
  5. 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

Here are a few other fail-proof French Toast-y Bakes we think you’ll swoon over :)

1. French Toast Casserole with Streusel. We’ve made this countless times, always to rave reviews. Easy and prepped the night before for an easy breezy morning.

French toast casserole streusel

2. Apple Texas French Toast Bake. This one takes after the star recipe here, but infuses apples and cinnamon into the layers. Nothing but awesome. Perfect for fall, but we adore it any weekend of the year.

apple texas french toast bake 3


3. Pumpkin French Toast Casserole. Simply amazing, especially during fall. But I keep a stash of pure pumpkin in my pantry for whenever the craving strikes!

Pumpkin French Toast Casserole 4

4. Hawaiian Apple Bread Pudding. I suppose this is technically dessert, but I’m all about dessert for breakfast. There are apples here, it’s semi-healthy-ish maybe. But 100% delish!

Hawaiian Apple Bread Pudding 4_edited-1

5. Nutella Croissant Bread Pudding. Again, technically dessert. Clearly a pattern, but I figure…if one can legit eat a fried doughnut at 9am, why not bread pudding? And Nutella?!  Oh yeah.

Nutella Bread Pudding 3

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  1. 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?

  2. says

    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?

    • says

      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 :)

        • says

          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 :)

  3. 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.

  4. Sue says

    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.

    • says

      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 :)

  5. Linda says

    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.

  6. Nicole says

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

  7. Janel says

    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??

    • says

      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! :)

  8. 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!

  9. 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!

    • Diana says

      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.

  10. Kyla says

    my butter/brown sugar mixture was hard after baking. Did I bake it too long or the oven to hot? Otherwise, was very good. Will make again if I can figure out why the butter/brown sugar was hard.

    • says

      Staci, somehow I missed your Q earlier, sorry! I would just make a double batch (2 pans worth) if you have other food in your breakfast menu. But if it’s the only item on the table, maybe 3 pans would be good. :)

    • says

      That should work, but it will be a thicker liquid than milk. If possible, I’d try to mix some milk with the heavy cream. Lowfat or skim milk should be fine if you are combining it with heavy cream.

  11. Carla says

    A 9×13 pan of pure deliciousness! I followed directions to a “T” with the exception of two things. 1, I used skim milk instead of whole milk because that’s all I buy and 2, I used almond extract because that’s what I had in the pantry.

    Went over well this morning and I will be making this again. Thanks!!!

  12. Hortencia says

    Just made this, cheated and didn’t soak the bread over night. Instead I dipped each bread into the bowl of egg mixture until it became soggy. End result was the same just didn’t have to wait to make it the next day and made it for today’s breakfast.

  13. Brandi says

    I make this for family brunches all the time! It is a huge hit. I have made this about a dozen or so times and I make a few changes so that the bread does not get soggy.

    I use Texas toast, but I leave it unwrapped for several (6+hours) so that it starts to get stale. This bread is so moist it will get very soggy if you don’t. Also I never let it sit in the fridge for more than 8 hours. For a large crowd of 30 I triple the bread, brown sugar and butter, but only double the egg, milk, and vanilla. I put 1 cup of egg mixture on every layer. It never gets soggy. It comes out perfectly. I have done it before just like the recipe and the bread was soggy almost like undercooked bread pudding.

  14. Mari says

    Can you try to duplicate this to be less sweet and healthier in a sense? I think my MIL made this exact recipe but I think it would be just as delicious without so much sweetness added to it.

  15. Jamie says

    I made this this morning and it was so good. Prepped last night around 8:30 and put in oven at 7:00 for about 45 minutes. It was amazing. Put it back in to warm it back up a little later and just as good second time around. Thank you.

  16. Juliet says

    Thank you so much for posting this recipe.
    We don’t have Texas loaf, so I sliced my own 1 day old bread (1 inch thick).
    Soaked with half & half overnight.
    Absolutely delicious with extra caramel sauce (with burnt sugar) to serve.
    Will be making it again for the next party!
    Thanks again!

  17. Hannah says

    Can hardly wait for morning but…. I could not fit all the bread in a 13×9!? I wedged it in….. Maybe my pan….pampered chef….is a little small? But I am optimistic it will be okay! Plus now I can have some Texas toast for lunch!

  18. Jennifer in Spring, TX says

    I made this for Easter and everyone loved it!
    I did add one extra step to the process. After the dish finished baking, I flipped over each stack of toast and placed it under the broiler for a few minutes. The result was a nice, crispy finish on the outside of the toast, while still retaining all of the sticky, syrupy goodness that makes this recipe such a hit. I will definately make this again! I’m thinking of trying it with a layer of bananas between the toast and maybe a little rum mixed into the egg mixture for a kind of “bananas foster” type flavor :)

  19. Dawn says

    Thank you for sharing this recipe. Made this with a small tweak for my daughters graduation party brunch. Used the traditional method of dipping the bread in the egg mixture, then placing in pan. Pouring any remaining egg mixture over the dish. This helped with any soggy issues. Huge hit!

  20. Kat says

    Hi. Wanting to make this for brunch the day after my wedding. Obviously I will be kind of busy after the reception to be mixing this stuff up. Any tips on preparing this a couple days before and freezing?

    • says

      I’m not sure whether freezing would change the texture and outcome, so I’d try not to freeze it. But you can certainly prepare the custard and chill it a couple days ahead of time (and also pre-slice the bread and seal it back in the bag ahead of time.) Then, just layer it into your greased casserole dish the night before. If need be, you could try to completely assemble it up to 48 hours, covered and chilled… but you might want to try it on your own first, to ensure that would not result in it being too soggy :) Congratulations on your upcoming wedding, Kat! :)


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