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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

4.30 from 105 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


    • Diane
    • 5 stars

    I have made this French toast a few times, exactly as recipe was written, always a winner. Thanks!

    • Amy

    Thank you so very much for this recipe! IT IS AMAZING! It made our day after Christmas breakfast. Even our pickiest eater ate 6 servings and said grandma you make the best yummy bread stuff. Thank you again!!

    • Bridgett Kelly Rode
    • 4 stars

    Found this recipe yesterday as I was looking for a great french toast recipe using the Texas toast I had just bought. So last night I put it together, but for the life of me I couldn’t fit that whole loaf of bread in that 13X9 baking pan. Please tell me how you do that? Anyway it tasted great, but the bottom was soggy, which my husband didn’t care for. So sadly I won’t be making this recipe again even though I enjoyed it, just not the sogginess.

      • Heather

      Bridgett, I just make mine the morning I bake it. It cuts down on the sogginess and turns out beautifully! It’s my preferred method not to have it sit overnight.

    • Patsy Wimmer

    I got your recipe from 19 Scrumptious Casserole Recipes for Breakfast and it did not mention the repeat layer. I did not notice until I had set in fridge and looked at the recipe a little closer to figure out why I said to only use half of brown sugar/cinnamon mixture. So I only used 6 slices of Texas Toast, single layer, and poured all that custard over, then did a second pan to use up the rest of the loaf. Both are in the fridge now. Will I have a super soggy French Toast? Should I combine them now before baking? How can I fix this?

      • chewoutloud

      Patsy, I haven’t tried halving the recipe into two pans before, but I’m guessing it should work ok. You can bake them longer if needed, uncovered. I’d recommend one pan at a time. Hope that helps, and hope it turns out nicely for you.

    • Kelly
    • 5 stars

    Well, in the mountains of Central Virginia, Texas toast comes one of two ways: Frozen, with cheese. Or frozen, with garlic (well, those are combined in rare instances). No such thing as fresh Texas toast! I sure am glad I can try your other baked French toast recipe 🙂

      • chewoutloud

      Yay, Kelly, glad you can try one of the many other French toast recipes here as well 🙂 Merry Christmas!

    • Vivian

    This turned out relatively well, but I thought I’d share something that I think should’ve been shared in the original blog post.

    So, there’s two layers of bread in this recipe. You pour custard on the first layer, and then place another layer of bread on top, and then pour the remaining the custard on the second layer. Well, I noticed that when I poured the remaining custard on the second (top) layer of bread, gravity played its part: the custard soaked through the top layer of bread and then seeped all the way through to the bottom layer of bread. This results in a top layer that is relatively drier, and a bottom layer that is relatively soggier. This wasn’t a huge problem, and, as evidenced by the praise I got from everyone who ate it, people still enjoyed it. However, if I were to make this again, I could make one big change: I could take all the bread pieces and individual soak each piece in the custard before placing onto the pan (instead of just pouring the custard on top of the bread after they’re placed). By soaking each piece in custard prior to placing, I think that would ensure that each piece is evenly soaked with custard.

    I’m surprised no one else has mentioned this, but I think that’s the one, kind of glaring, issue with the recipe, and I thought it should be raised so others can benefit. That said, thanks for the recipe!

    • Shannon

    I made this last night to have for our Easter morning breakfast today. Everyone loved it!! My mother in law and father in law especially thought it was fantastic. I did everything exactly the way you said and it was perfect. I will definitely make this again. Happy Easter!

      • chewoutloud

      Yay, Shannon! So happy to hear it and glad everyone loved it. Happy Easter and Happy Spring! 🙂

    • Abigail Kloberdanz
    • 5 stars

    This is the best french toast I’ve ever had…and I’ve had french toast all over the world 🙂 It is SWEET and filling just the way french toast should be. Anyone who messed this up must not have used the ingredients you listed or be able to read. It’s fool proof.

      • chewoutloud

      Awesome to hear it, Abigail! 🙂 Thanks for taking the time to come over today and let us know you loved it. Hope you continue finding recipes you enjoy here at COL 🙂

    • Margaret Miller

    Made this Christmas morning. Everybody loved it! I definitely will make this again.

      • chewoutloud

      Yippeee!!! Way to go, Margaret…so glad you guys loved it 🙂 Thanks for taking the time to come over and let us know. Hope you continue finding recipes you love here at COL 🙂

      • chewoutloud

      Yay! So happy to hear you guys loved it! Thanks for coming over to let us know…makes my day! 🙂

    • Kristy

    Made this and my grand kids love this and they are very very picky eaters. Plan on making this in morning cause my granddaughter asked for it again and want husband to try it.

      • chewoutloud

      Aw, that is so nice to hear, Kristy! So glad you all loved it 🙂 Thanks for coming over and letting us know. So happy you came over today! 🙂

    • Kat

    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?

      • chewoutloud

      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! 🙂

    • Dawn

    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!

      • chewoutloud

      Yay, Dawn!! So glad you all enjoyed 🙂

    • Jennifer in Spring, TX

    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 🙂

      • chewoutloud

      Super awesome, Jennifer!! Thanks for letting us know you guys enjoyed it 🙂

    • Hannah

    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!

      • chewoutloud

      That sounds like a lunch I could go for 🙂 Glad you came over, Hannah!

    • Juliet

    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!

      • chewoutloud

      Yay, Juliet!! So glad to hear you guys liked it 🙂 Thanks for coming over to let us know 🙂

    • Jamie
    • 5 stars

    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.

      • chewoutloud

      Yippee, Jamie! Love hearing it 🙂

    • Mari

    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.

      • chewoutloud

      This can definitely be modified to include less sugar to suit your taste, Mari 🙂 Thanks for coming over today, and so glad you guys liked 🙂

    • Brandi

    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.

    • Lori Pyan

    Made this for house guest day after Christmas…. It is delicious! A definite keeper to my recipe box.

      • chewoutloud

      Yay, Lori!! Super happy to hear it! Thanks for coming over to let us know you liked 🙂

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