Texas French Toast Bake

19 Dec

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.

Texas French Toast Bake, 2

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.

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 3

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.

Texas French Toast Bake 4

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 loaf Texas Toast
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, ending with a sprinkling of brown sugar/cinnamon mixture.

Cover tightly and chill overnight in fridge.

Bake at 350F for 40-45 minutes, covered for the first 30 minutes, and uncovered after that.  Sprinkle with powdered sugar.  If desired, serve with pure maple syrup.

Source:  Chew Out Loud, adapted from Rach’s Blog

13 Responses to “Texas French Toast Bake”

  1. heymacks December 20, 2012 at 2:16 pm #

    Oh gosh, yum!

  2. petit4chocolatier December 20, 2012 at 7:45 pm #

    This looks and sounds delicious. Perfect!

  3. brighteyedbaker December 20, 2012 at 9:40 pm #

    There must be a recipe out there for Texas Toast, right? Because I’m making it, and then I’m making this. It seriously looks so. incredibly. delicious. MMMmmm

  4. Karen Harris March 12, 2013 at 6:14 pm #

    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?

    • chewoutloud March 25, 2013 at 4:36 pm #

      I think the chilling step lets it soak completely and gives it time to set. You could try doing it sooner, maybe soaking less time?

  5. cscusack March 25, 2013 at 3:22 pm #

    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?

    • chewoutloud March 25, 2013 at 4:35 pm #

      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 🙂

      • cscusack March 26, 2013 at 5:15 pm #

        Thanks! I’m going to try it for a Girl’s Brunch in April. I’ll let you know how it works out 😀

  6. GrandmaJ April 10, 2013 at 12:53 pm #

    could not get ‘print’ version – did not work
    waste too many sheets printing the whole recipe

  7. Juliana July 3, 2013 at 10:46 pm #

    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.

    • chewoutloud July 3, 2013 at 10:54 pm #

      Awesome, Juliana! Thanks for checking in and letting me know. So fun to hear you guys liked it 🙂


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