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.
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.
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.
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.
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.
Oh, this is important – be sure to scrape out all the gooey yummy goodness you’ll find on the bottom of pan. Enjoy!
RECIPE (one 9×13 pan)
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
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