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Texas French Toast Bake

French toast casserole isn’t really 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.

Note: Updated instructions and photos can be found here

Texas French Toast Casserole

Best French Toast Casserole

What makes this French Toast Bake superb is the use of a fresh loaf (not frozen) 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

Use the right kind of bread ↑↑

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

Be sure you’re using the fresh sliced bread; not the frozen Texas toast. The right bread makes all the difference here.

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, french toast casserole

Weekend and Holiday Favorite

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 Casserole is something that will easily go on your family’s list of favorites.

The thick, dense slices of white fluffy bread soak up the custard perfectly.  The brown sugar, pure vanilla extract, and aromatic 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, Y’all!

French Toast Bake

Recipe in Action for perfect results:

Texas French Toast Bake

4.24 from 97 ratings
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.)
Prep Time: 20 mins
Cook Time: 40 mins
Servings: 10


  • ½ cup melted butter, 1 stick
  • 1 cup packed light brown sugar
  • 1 entire loaf, 1 lb, 12 oz Texas Toast fresh sliced bread (Not frozen. Don’t use other breads.)
  • 4 large eggs
  • 1 ½ 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 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.
  • 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.
Course: Breakfast, brunch
Cuisine: American
Method: Bake

Did you make this?

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French Toast Bakes 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
  1. Apple French Toast Casserole . 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
  1. 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
  1. 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
  1. 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

Add a comment

Recipe Rating


    • Kim Towler

    Can this be done in a crockpot? I make this all the time…but need it to stay warm a couple hours after I leave the house. I really don’t want to try out a new recipe…but want this to stay warm for an after meeting brunch. Thanks!

      • Amy Dong

      Kim, I’d stick with the oven instructions for this recipe; I use something like this carrier for keeping my casseroles warm during my drive.

    • Carly

    Hi there! Planning to make this tomorrow! I was wondering- would it turn out okay if I used non dairy milk?

      • Amy Dong

      Yes, you can use non-dairy milk (if you can, choose a creamy option!)

    • Annette
    • 5 stars

    I made this today, and it was FABULOUS! I was kind of nervous, as I was having company for a Thanksgiving brunch, and I’ve never made anything like this. (I don’t cook much, to be honest.) Super easy! I followed the recipe exactly. My company and my husband loved it so much! I’m already looking forward to making it again for Christmas morning.

    One thing, I could not find Texas toast. There are two stores in my town where it is sold, and both were sold out. I kind of panicked, as I really wanted to make this, and the instructions are so specific about the Texas toast. I found a brioche bread by Sara Lee. The thickness of the slices is really close to Texas toast. The texture turned out to be similar. It turned out great. Thanks for a great, easy recipe.

      • Amy Dong

      You’re so welcome, Annette! Yay 🙂 🙂

        • Kristy Koch

        I forgot to make this the night before. What happens if I bake the same day?

          • Amy Dong

          You can totally do that, too, Kristy!

    • Kirstin

    Tips for doubling the recipe? Do you bake 2 pans or use one larger pan?

      • Amy Dong

      I would do 2 pans and bake them separately for best results. If baked together, rotate pan positions halfway – enjoy!

    • Kris

    Can you add fruit jam and flavored mascarpone cheese between the bread slices?

      • Amy Dong

      You can!

    • Darlene Means

    I made this for our ladies bible study this morning it was a hit. This was our last study. So I had a brunch for the ladies there was 17 all
    together. It was so good will make this again thank you forbthis delicious recipe.
    Darlene Means

      • Amy Dong

      That is awesome to hear!

    • Mary

    Can you add bacon to this

      • Amy Dong

      Mary, yes, you can – it would be a sweet/salty combo.

    • Cindi
    • 5 stars

    I used the milk I had on hand, 2% and I also left it in the fridge for 2 nights. Threw it in the oven this evening and WOW!! It is so good! My kids love it too. I think this will be a new holiday favorite!! Thank you for sharing!!

    • Susan
    • 5 stars

    Wow this was incredible! I made this when we had family visiting, and just pulled the recipe up again to make again for different family members that are coming into town. Even the leftovers the next day heated up well in the microwave and stood up without being soggy.

      • Amy Dong

      So happy your family loves this, Susan!

    • Susan

    Questions- Does it have to be whoke milk? If I don’t make it the night before, how many hours does it need to soak in the fridge?

    • Jeanean

    Have you ever made this and froze the leftovers?

      • chewoutloud

      Jeanean, we rarely have leftovers 😉 My guess is you can freeze it airtight and reheat just fine!

    • Lauren Herrmann

    Hi, would it be okay to be prepped on a Friday and stored in the fridge to cook on a Sunday?

      • chewoutloud

      That should still work, Lauren!

    • Brenda

    Ii made this and went strictly by recipe. It turned out soggy. Taste great. Any suggestions?

      • Genny

      Per some information I have read, to avoid soggy, use a pastry brush and apply/spread 1 cup of the egg mixture to the bottom layer , spread the cinnamon sugar mixture, top with the next layer of bread and use the pastry brush again to spread the egg mixture . With any egg mixture left you can sparingly pour between slices. Top with the remaining cinnamon sugar and bake covered then remove cover and continue baking

    • Katie
    • 5 stars

    I’ve been making this for a few years now. It’s my go to for Christmas breakfast because I can prep it the night before and throw it in the oven while the kids are opening gifts. I use the brioche bread from Trader Joe’s. It’s thick cut like Texas toast and the brioche is perfect for this recipe.

      • chewoutloud

      That’s perfect, Katie!

    • Nancy
    • 5 stars

    Can I make this omitting the brown sugar on bottom. My hubby is prediabetic. Just use butter and maybe some cinnamon?

      • chewoutloud

      Yes, Nancy, you can certainly do that 🙂

    • Heather
    • 5 stars

    Everyone always asks for this recipe when I make this! It’s a family favorite!

    • Roger
    • 5 stars

    I made this with evaporated milk. Splebda brown sugar. Flipped them upside down to serve so good stuff was on top. Oh so rich and way good.

    • Cindy Michonski

    I am planning on making this for Easter, this Sunday and have a couple questions:

    Can I use 1/2 & 1/2 vs whole milk and if so, how much?
    Can I modify just to use the egg, milk and vanilla only and still overnight it?

    Also, I will be doing a buffet. After cooking can I use on my buffet in a foil pan over a water bath?

    Thank you in advance. Any help would be greatly appreciated as this is the first time I am doing this in my brunch and using the water bath method

      • chewoutloud

      Just saw this, Cindy. Hope it worked out beautifully. Yes, half and half would be fine — equal substitution amounts. You can definitely keep it in a foil pan over water bath to keep it warm while serving buffet brunch. Hope you guys had an amazing Easter!

    • Eileen Kondraski
    • 5 stars

    I just made the Texas French toast bake.
    Omg it is amazing! I only left it in the fridge for 7
    hours and it is delicious! I will make this often!

      • chewoutloud

      Yay, Eileen!! So happy you liked it. Thanks for coming over to let us know 🙂

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