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French Toast Bake

This scrumptious French Toast Bake is golden delicious, with the best caramelized bottom layer. 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 at this Texas French Toast Casserole Recipe

Texas French Toast Casserole

Video: Watch Us Make This Recipe

French Toast Bake

  • 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, the results will not be the same.

Baked Texas French Toast

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.

Baked Texas French Toast

Key Recipe Ingredients

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

  • Butter and brown sugar meld together to create the best caramelized bottom layer.
  • 1 entire loaf of Texas Toast fresh sliced bread (Not frozen. Don’t use other breads.)
  • Eggs, milk, and vanilla extract make up the custard that soaks into the bread.
French Toast Casserole

Step-By-Step Recipe Instructions

  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.

Assemble This the Night Before

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 Bake

What to Serve With French Toast

Eggs, Bacon, and Sausage

Potatoes

Fruit

Jams, Butters, Yogurt

Oatmeal

Toppings

Did you make this?

Please give us a rating and comment below. We love hearing from you!

Baked Texas French Toast

Texas French Toast Bake

4.64 from 203 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 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 10
Author: Amy Dong

Ingredients  

  • 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

Instructions

  • 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.

Nutrition (per serving)

Calories: 340kcal | Carbohydrates: 40g | Protein: 6g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 103mg | Sodium: 289mg | Potassium: 120mg | Fiber: 1g | Sugar: 27g | Vitamin A: 451IU | Calcium: 79mg | Iron: 5mg
Course: Breakfast, brunch
Cuisine: American
Method: Bake
4.64 from 203 votes (176 ratings without comment)

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Recipe Rating




146 comments

    • Hortencia

    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.

      • chewoutloud

      Sounds great, Hortencia! Thanks for coming over 🙂

      • Kweshi

      Aaww, soaking it makes it SO MUCH BETTER. It’s like marinating meat. You want the flavor to soak into every cell of the meal….sigh…now I’m hungry and need to cook lol

    • Carla

    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!!!

      • chewoutloud

      Awesome, Carla! So happy to hear it 🙂

      • Donna

      I used skim milk as well. I’m curious to see if there was enough custard for the dish as I am preparing it for my nieces for their morning visit tomorrow.

        • chewoutloud

        Thanks for being here today, Donna! Have a wonderful visit with your nieces and Happy New Year! 🙂

    • Charity Dirkman

    Heavy whipping cream ok?????

      • chewoutloud

      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.

    • Staci Cappotto

    just wondering how many people roughly this would feed. Or i should say, I need to feed about 30 adults with some kids…..how many times should i double this???

      • chewoutloud

      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. 🙂

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