Monday, March 23, 2009

French Toast Bake

Last weekend I made a French Toast Bake for a bridal shower brunch. I love this recipe because it is so easy (Fia could do this by herself), economical (most expensive ingredient was the Texas Toast at $2), & oh-so-delicious! The best part is that it is made the day before so there is no fuss on the day you consume it....perfect for a Sunday afternoon or brunch. This food post will be step-by-step as I take you through the entire recipe with me...as I like to make my own tweeks & people get mad at me for not telling them EXACTLY what I did. *My additions to the recipe will be in red*

Before I begin....I must note that I was making a double batch (two 9 x 13 pans) so the pictures have double the ingredients. The recipe listed below is for 1 pan (9 x 13). Happy eating!!


** For those who are not familiar with Texas Toast, it is thickly sliced bread.  The slices are about double the thickness of standard sliced bread.  For a better description, click here **



Ingredient Checklist
1/2 cup melted butter (1 stick)
1 cup brown sugar
1 loaf Texas toast
4 eggs
1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling

Directions
1. Melt butter in microwave & add brown sugar....stir till mixed.
2. Pour butter/sugar mix into bottom of 9 x 13 pan....spread around
3. Beat eggs, milk, & vanilla
4. Lay single layer of Texas Toast in pan
5. Spoon 1/2 of egg mixture on bread layer
6. Add 2nd layer of Texas Toast
7. Spoon on remaining egg mixture
8. Cover & chill in fridge overnight
9. Bake at 350 for 45 minutes (covered for the first 30 minutes)
10. Sprinkle with powdered sugar
11. Serve with warm maple syrup (I don't do the syrup part)

- Crack eggs & get them started (on low)
- Melt butter in microwave
- Add brown sugar & stir together


- Pour mixture into 9 x 13 pan
- Spread evenly to cover bottom of pan


- Add milk & vanilla to egg mixture
- *Add 1 Tablespoon powdered sugar to egg mixture*
- Spread even layer of Texas Toast on butter/sugar layer
- *I cut off the crusts...this is NOT necessary....I just think it looks nicer...it was for a bridal shower*-


- After you have 1 even layer, ladle on 1/2 of egg mixture


- *Sprinkle brown sugar & cinnamon before next layer*
- Spread second layer of Texas Toast
Add Image- Ladle second half of egg mixture
- *Spread thin layer of butter*


- *Sprinkle lightly with white sugar & cinnamon*
(I think the butter & sugar help give the final product a crusty top....I could easily be wrong....but it sure doesn't hurt the flavor....and since this recipe is far from figure friendly...then why not?)
- Refrigerate overnight


- Bake at 350 for 45 minutes
- Sprinkle with powdered sugar
- Top should be crusty, middle should be soft & moist, & bottom is just glorious!


- The recipe calls for eating it with warm maple syrup. I did not do this....it would be way too sweet....instead, I added the Tablespoon of powdered sugar in the egg mixture.
- I personally feel that eating it upside down is the way to go.....that way you don't waste any of the sticky bits of heaven on the plate



355 comments:

«Oldest   ‹Older   201 – 355 of 355
Anonymous said...

I have made this a few times. Both times was in the morning, I did not set it overnight and I was still very good. One time was with regular bread, not Texas toast, and turned out well still. Last time I made it I had a guest who couldn't have milk so I did 8 eggs ( to make up for no milk) and 2tsp. vanilla. Ther then that I did everything else the same and delicious it was!

Anonymous said...

Prepped three 9x13 dishes of this casserole for 60 hungry swimmers for after their morning breakfast today. We also had an extra large crock egg/ham/tater casserole. The two married well and fed them all perfectly! Loved that the syrup was unnecessary as the kids eat in the pool classroom. Thanks for the recipe and suggestion to serve sans syrup!

Anonymous said...

I made this last night as a trial b/c I am considering doing it for my extended family on Christmas morning. The flavor was great but when cooking according to directions it left the middle very soggy and eggy. Cooking it longer made the top hard, especially the edges. I think covering it for part of the cooking time would've made a big difference so I'm going to try it again but covered. Maybe it'd be good to put that up top in the directions? Either way the flavor was good enough to try again!

Anonymous said...

Put this together last night and baked it this morning..WOW!!! Based on the comments, I decided to combine some of the variations. I used the white texas toast for the bottom layer, then spread cream cheese on top before the egg mixture, and used a thick sliced cinnamon raisin bread for the second layer. I was also obsessed with the butter/brown sugar combo so I made a small batch to drizzle on top too. Once the baking time was up, I turned the oven to broil for a couple minutes to crisp up the top. Came out BEAUTIFUL and my house smelled divine! Discovered this recipe on pinterest and couldn't be happier with the result! Thank you!!!

Anonymous said...

I make regular French toast using Texas toast and if I use it fresh, it turns out soggy. Stale bread will be drier. Also my family likes French toast made with egg nog, so I am going to try using that in place of the milk. I can't wait to try this.

Gina Mershon said...

Me too. I followed the recipe exactly and got a soggy mess. Very disappointing

Chrisseaz said...

This is my new favorite breakfast potluck dish! It is always a big hit, super delicious! Only thing I changed is that I put peacan pieces in between layers just because I love everything peacan.

Anonymous said...

Gosh, if people just learn to read, you'd see it says cover for part of the time, then uncover for the rest! It's not that hard!

I just made this tonight, and can't wait to try it out!

Maddy May said...

Texas Toast - Its in the bread section and is an actual loaf of bread. It is called Texas Toast because its twice the thickness of regular sliced bread in a loaf.

Anonymous said...

This looks amazing! I can't wait to make it for Christmas morning. I m a huge eggnog fan, anyway to incorporate that in this recipe??

ReenaMonster84 said...

how much does one tray serve? i'm planning to make this for my friends (a group of 20-25) for brunch one day.

Anonymous said...

Tried out this French Toast recipe today and I must say that it was delicious! The only thing that I did not do is let it sit over night. My family loved it! We did not use syrup either. Thanks again for sharing :)

Anonymous said...

Do you need to grease the pan?

Anonymous said...

I made this last year and it was a big hit! I lost the recipe and was freaked that I couldn't make it again this year, I'm soooo glad I found this again! ... My family will be ecstatic too! Thank you so much for sharing! ... Oh, I used a loaf of Hawaiian bread instead of Texas toast and it was great!

Anonymous said...

Wonder if you could use eggnog for some/part of the egg/milk mixture?

Want to make this for Christmas Morning.

Sounds yummy!

Trish Gehl said...

I have made this before and loved it, so for Christmas Eve I am making this so we can have it for Christmas morning, my parents have never had it before

japeye said...

Found this on pinterest and whipped it up this morning. I was making it for a late breakfast for my husband, 12 and 6 year old daughters, and 10 and 7 year old sons. Absolutely one for the recipe book! Only had one piece left which I snagged for myself as an afternoon snack, I swear it was even better 5 hours later. Because I didn't soak it over night, I took the advise of one of the other commenters and just dipped the bread in the egg mix and places it eggy side up, rather than ladeling it on. It did leave about half the mix. Thanks for the post!

Anonymous said...

Instead of milk, I used egg nog. Very good!

em said...

Sounds AMAZING! Making this for my fam Christmas morning. One silly question tho... what do you cover it with for the 1st 30 mins?? Aluminum foil or maybe saran wrap?? Does this make a difference? Thanks!

Anonymous said...

Love this, but found the bottom layer a little soggy. The second time I made it, I used 5 eggs and only 1 cup milk. This worked better for me. My kids love this and it is sure to become a family favorite.

C A Grace said...

Merry Merry Christmas Rach, this is a super duper winner. Just had to break away for a moment from the hub bub of wrapping paper and thrills of delight to say THANK YOU! A zillion Thanks, made this delicious recipe using brioche and it is the best French Toast ever, just like my labor intensive version and just as delicious just amazingly quick and easy and every body loves it. Thank you thank you thank you, now back to our regularly scheduled programming.

irishmish said...

This was this morning's Christmas breakfast and it was yummy! Since there were only two us, I used an 8x6 pyrex baking dish and halved the liquid and sugar ingredients. Also, used oatmeal nutty grain bread, piling the 6 slices 3 high in 2 stacks. No Texas toast needed! The grains and nuts added a delicious flavor.

Megs said...

For those wanting a gluten-free option, I made this with Goodbye Gluten's whole grain bread (14 slices) (stuck with original recipe) and it was so good the first morning, and even better the next. Thanks for this :)

Anonymous said...

The first time I made this is was very soggy...I tried it again only using 3 eggs and 1 cup of the milk and covered it for the first 30 minutes...much better and not soggy at all! It was a hit!

Anonymous said...

My family loves this. I make it just as the directions say with the exception of adding fruit on the bottom in the butter / brown sugar ..... I add peaches or thinly sliced apples. It's wonderful!

Anonymous said...

I prepared this last night an baked it this morning and followed all the directions to a T and used Texas Toast. Family was so excited but how disappointing :( it was SOOOO SOGGY. Don't know how everyone else is getting it to turn out if they are following all the directions because it doesn't work.

Anonymous said...

I have used this recipe in the past. I use real butter, and btter each slice before putting it in the pan, which keeps the bread from becoming soggy. I served it for 22 people on Christmas morning and it was the hit of the brunch!! Delicious. I can't imagine adding anything to it, it is so decadent as it is!

Anonymous said...

Wow...probably the best french toast I have ever had, or maybe the best thing I've ever had for breakfast. My only problem was that it really stuck to the bottom, maybe I let it sit to long to cool?? will definetly make more often when we have company!

gomezbunch619 said...

I made it monte cristo style....everything the same just added ham & munster chesse.

Brea said...

Yep... you're a genius. Because of you, my family thinks I'm the best cook ever ha!

Anonymous said...

If I use Italian bread is that ok? And what about sogginess? I'd like to make it for tomorrow!

7e7fe9ba-6b77-11e2-a082-000bcdcb8a73 said...

Did you cover it for the first 30 minutes. That instruction is missing from the step by step but is in the top recipe. That will help cook it more evenly and not crisp the top before it is done. Also, if you substitute anything for the eggs (like beaters) or the butter (like margarine) then you will have soggier results.

Leona Crafts said...

I am sure my family will love it.. I came across this recipe on pinterest. I can't wait to make it.

Anonymous said...

I am baking this right now, covered as suggested by all in the comments, and crossing my fingers that it works well since I am taking it in to my kid's school but I am excited and hopeful. Thank you to rach for the original recipe and all others for the great suggestions and tips from your experience. :)

Miss Maria said...

Thank you so much for sharing this wonderful recipe! My family enjoyed it very much and you will now be part of a tradition in our home! God's blessings to you and yours!

Anonymous said...

Made this last night and baked it this morning, the bottom was soggy,just wondering if I used a different pan if it would have turned out better.i used an aluminum throw away pan.

Anonymous said...

I was wondering if anyone has ever tried this without the brown sugar/butter on the bottom? I don't like my french toast sweet, but I love the idea of making it in a casserole form. Please give me feedback, I am worried it will stick/burn on the bottom but I just don't think I would like it with the extra sugar.

Anonymous said...

I have made French with angel food cake.It might be really good for this recipe.I think I will give it a whirl. The angel food cake isn't really sweeter but is very light.

Karen Welch said...

Oh. My. Word! This was so fabulous!!! My daughters had a sleepover & I made it for breakfast- it was a BIG hit! No leftovers! I used Texas toast, cooked it in corningware, and didn't have any soggy issues- it was just the right level of doughy. (I looked it over before cooking it, too, just to see if all the egg/milk had soaked in- it had). This is definitely the new fave! Thank you!!!! :)

Dha said...

Hi Rachel,
My son sent this to me. Thanks, for the recipe. Going to make this for Brunch on Monday. Have some friends coming over. Thanks again! :)
Lida

tiffany said...

WOW, delicious! I prepared this last night, as directed (minus powdered sugar and extra butter layer) and let it sit on thr counter for about 30min this morning before baking (because I was using a glass dish). It came out perfect! My mom-in-law even asked for the recipe! It was sweet enough that I didn't use syrup at all.

Thinking about preparing it, freezing and thawing overnigt or all day before baking. Seems like it could be s perfect new mom meal!

Jeremy and Janine Searching for our Miracle said...

Ive made this using French bread and it is divine! So delicious!!

Tari-Lynne said...

Just wondering how much each 9x13 pan feeds. Plan on making this for a girls sleepover this coming weekend.

Nishu Roi said...

Really this is a best french toast recipe..you are easy to make french toast this is my favorite breakfast.

here many how to make ideas: http://howtomake.us/

Stacy N said...

Rachel - first, thank you for this recipe. I've been waiting to try it, and this weekend gives me the perfect opportunity. It looks delicious. And, I just have to share. I live in Texas, and randomly saw your casserole link on Pinterest. Well, when checking it out on your website, I discovered that you live in my hometown. I recognized the tulips :), and the Hassenrik blog (I used to live two blocks away from Matt's family). Just had to drop a note and comment how small the world is :). Best wishes to you and your family - they are beautiful. And keep up the blog, its great! Thanks again!

Anonymous said...

This is a poorly written recipe! I didnt even see the part about cinnamon and sugar until after it was made:(

Sarah said...

I just made this for Easter 2013 and it was delicious! I didn't add the powdered sugar to egg mixture though. I was giving it to my 1 year old thinking there was enough sweetness already. Everyone loved it! I have friends asking for the recipe.

Roxanne said...

Did you grease or spray with Pam on the serving dish before preparing? Thanks.

Angelia Huntley said...

I made this dish (double) the recipe. I have 3 sons and a husband in our home. So I asked my 2nd son who previously made french toast the traditional manner and he stated I used different ingredients in mine I said no butter, brown sugar and eggs and he stated APPLES, I laughed and said this dish is so good you taste an ingredient that isnt even in it. Bravo this dish is delicious cruchy on the outside and tender on the inside. I will make it again...Thanks this is a keeper

Hannah Elizabeth Darcy said...

I will be trying this for dinner tonight! It looks so delicious!!

Anonymous said...

About how many servings does this make?

Gabrielle Davis said...

Can you use regular bread or is it better to use texas toast

crazycatladybj said...

Just found this on Pinterest. Mouthwatering! And I had to say thanks for such a great step by step!

Anonymous said...

Made this yesterday for Mother's Day brunch. Followed the recipe to a tee (only thing I did different was dipped each piece into batter and didnt pour it over, still ended up using all of it) and it came out amazing!! I used a ceramic casserole dish, prepped the night before, and it went straight to the oven. Covered 30min uncovered 15min. Let it sit for about 10 min. It was heaven!Thank you!

Anonymous said...

Four stars!! I would give it five had I thought to reduce the amount of brown sugar by 1/2. My family does not consume alot of sugar so this tasted more like a dessert to us. Still, it was very, very simple and tasty!

Anonymous said...

Made this recipe this morning and it was amazing. I made the original version of the recipe without the modifications, only I had to make one small change of my own. I couldn't find Texas Toast so I used 2 thinner slices of white bread for each layer, so 4 layers of bread in all. My boyfriend and I loved it, and I will definitely make this again, only I will either try harder to find Texas Toast or get a whole loaf of some other kind of dry bread and thickly slice it myself because the thin white bread just didn't hold up well.

robert said...

I am at Baker I have made bread pudding cheesecake and whatever else and banana cream pie and coconut cream pie

Capen's Cottage said...

We have this same recipe with the exception of adding "real" maple syrup. Once the French Toast Casserole has baked we pour the maple syrup over it and place it under the broiler until the syrup is hot and the casserole has browned. You just have to keep a watch on it so as to not over broil it.

Aubrey said...

How many people does this serve? I can't wait to try it, but want to make sure I make enough for my out-of-town guests!

Anonymous said...

My daughter made this for fathers day and it was deleicious. Nothing was left over:) I had mine with a few fresh raspberries and I darsay a dollop of cream would make it decadent enough to eat on its own. My daughter served it along with an elaborate breakfast/brunch for her dad:)

Anonymous said...

Do you think there is anyway to freeze this and how? My mom is having surgery next month and trying to make a lot of frozen foods she can just pop in the oven.

Ashok Trikha said...

sounds absolutely fantastic.My wife and daughter are better cooks then me so I am passing the recipe to them

Anonymous said...

Ok so I tried this today and had high hopes. My hopes were smashed against the rocks when I went to plate it up. I followed directions to a t and cooked 30 min covered and 15 min uncovered at 350 degrees. When i went to serve it the brown sugar butter mixture was almost solid and stuck to the pan. The bread was soggy and the top layer was crunchy and dry. What did I do wrong?

Andrea Woodson-Smith said...

I had the same problem with the top being crispy and the middle being soggy. I did notice that after it sat for awhile it became more solid. How do you avoid the sogginess after it is finished cooking?

Anonymous said...

Love this recipe and made it several times. I've used the recommended texas toast found by the white bread in my supermarket. I also have tried this recipe using regular sliced white bread and challah bread and have not altered the recipe in any way. Every single time i have made this it comes out delicious. Never had a problem with sogginess, bottom burning, or the top being too cripsy. The first time I did forget the cinammon and sugar but that was because i hadnt read the recipe beforehand and read it as i cooked. This gets rave reviews at home. I also want to mention that i froze it after it was assembled and baked it when i wanted to serve it and it was just as delicious. Thank you for such a wonderful, quick and easy breakfast recipe.

Anonymous said...

I finally found something on Pinterest that I like. Yeh! Can't wait to try the French Toast Bake.

Anonymous said...

Do you have to refridgerate it over night or can you bake it right away?

Anonymous said...

My friend found your recipe on pinterest and we take turns making this recipe for each other when we're visiting. Several people have asked for the recipe too! Awesome recipe and additions to it! :)

Amy said...

I make this recipe on almost a weekly basis. When I first made this recipe, I used the texas toast bread. Now I use whole grain "nutty" bread. Trying to keep it on the healthier side. My family loves it!! Never have had a problem with soggy....ever. (with either style bread)

Anonymous said...

What do you cover it with when baking?

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blanche said...

I have never had or made french toast before so I'm not really sure how it should turn out. Im in Australia so I just used plain bread that I cut to size. I left the crust on, if I make it again I'll cut it off because there were big gaps and just didn't look that great. Its chillin in the fridge atm, really hope it works.

Anonymous said...

Made this for the church day camp staff this summer and received rave reviews!

rachelG said...

I made this and sitting in my fridge right now. I used 6 farm fresh eggs which are a bit smaller advice about 1/3 to 1/2c milk. I tried a crock pot recipe like this but came out too soggy so I'm hoping this comes out as amazing as others have said. I also used less brown sugar and sane amount of butter, about half, that way it turns into a wonderful caramel.

FrannieC said...

you call for 4 eggs in the recipe, but it looks like you have 8 in the bowl????

Anonymous said...

Hi, I made this last night and we just had it for breakfast. A HUGE hit! I used Nutells between the slices and it was absolutely SUPERB.
I have tried a couple of recipes for baked French toast which weren't very successful but this was delicious and SO easy.
Thanks for this recipe xxx
Evie D

Anonymous said...

Made this last Christmas morning. It was a total hit with the whole family! I plan on repeating this year too! Thanks for the great reciepe!

Anonymous said...

The brown sugar made the recipe way too sweet. I was embarrassed as my family was eating it. We all could barely eat it. :( The pictures were very enticing.

Anonymous said...

I made this for a Christmas breakfast last year that I host with my neighbors. Everyone loved it, looking forward to making it again this year@

Anonymous said...

Hello! I am trying to make this but I can not get the 1st step! My sugar and butter is not making the smooth mixture its supposed to! what I am I doing wrong?!

Anonymous said...

Hello! I am trying to make this but I can not get the 1st step! My sugar and butter is not making the smooth mixture its supposed to! what I am I doing wrong?!

Cindy said...

Sounds so yummy and very easy! Gonna try it and have a variety of fruit spreads for the crew to select their favorite for a topping!

Isabel Domenech said...

Made it for Christmas morning and my boys devoured it. Followed recipe to the t, and served it with bacon. Could not have asked for a better morning.

Amelia said...

Made this for Christmas breakfast and it was a HUGE hit. Was asked by my hubby if I could make it every morning LoL. Thanks so much for sharing!

Anonymous said...

I made this for Christmas morning this year. My only problem... I should have made a double batch. I couldn't find Texas toast for some reason. I know what it is, I just couldn't find it, so I used sourdough and only chilled it for a few hours in the morning since the bread was thinner. It was AWESOME! I joked that its a good thing we got some before my three teenage nephew garbage disposals got there, but then it turned out to be accurate, cause they killed the rest of it. And mind you, there was still 3/4 left.
A suggestion to those who got soggy results, try lightly toasting the bread before using. According to America's test kitchen, stale bread still has moisture, it is just crystallized, so adding the egg mix will release the moisture making it soggy. Toasting will evaporate the moisture and result in a less soggy result. I do that with regular French toast and it works. I think it would also work for this one too.

Anonymous said...

Made this last weekend and everybody liked it. Didn't need any syrup on it. thanks great recepi !

Izzy McLean said...

I made this, and omg it was sooooo good, but, how do you prevent the caramel from sticking to the bottom of the pan? I also didn't add the powdered sugar to the egg mixture. It was delicious!! (from pinterest :) )

Anonymous said...

Made this for Christmas morning and instantly fell in love. Prepped it again last night for New Years morning for my family. So easy to prep and bake. Anyone can make this!

Janet :) said...

Found this via Pinterest some time ago and pre-made it last night (New Year's Eve) for New Year's Day brunch. It was excellent! I did cover it for about 20 minutes of baking. Texture ranged from crisp and crunchy on the top to soft/moist and then a bit gooey in the middle - something for everyone! LOL My little family of 3 loved it, and we had a few servings left over that we'll refrigerate and re-heat. It was wonderful - thank you so much for posting it!

sondra said...

Made and have in ref. for children's church in the morning am also making sausage, potato & egg cas.

Anonymous said...

Thanks you for sher this recipie are delicious ,ummmmm

Anonymous said...

Can this be frozen before baking to use later?

AMarie Sampson said...

You had me at "I am a servant of GOD"....love the recipe...will make it soon....<3

Anonymous said...

I cant wait to make this!!

Marjan said...

Fantastic recipe. Thanks a lot. My guests loved it.

Anonymous said...

I have 4 huge pans in the frig wish me luck! A Monday morning wedding deserves the best !

Meat Grinder said...

These look amazing!! Thanks for sharing!

ray shukri said...

In Malaysia, we call this 'bread pudding' and we add raisins ...

kristina ducato said...

This looks so good. Do you think it can be made in the slow cooker? Too hot to turn the oven on...

Anonymous said...

Made this last weekend and the middle was a bit "SOGGY" in the middle :( Maybe too much egg mixture or perhaps my oven. Not sure but will tweak it a bit and try again ;)

Anonymous said...

Have just come across this on Pinterest. It sooooo reminds me of the Bread & Butter Pudding my late mother used to make when we were children (a very long time ago!) except that I well-remember having to butter each slice of bread individually and then cut each slice into four triangles. We used to throw a handful or two of sultanas into it, too. I am going to have to try this - which should be fun, as I've never made B&P Pudding as a grownup!

Thanks for prompting nice childhood memories, Rach :-)

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Anonymous said...

Wonder how this would be sub milk for egg nog?

mitchell said...

This looks soo good. I wonder how putting cooked sausage patties between the layers would taste?

Cheyanne Brown said...

Did it work without putting in fridge

April said...

I'm so excited! This will be baking in my oven tomorrow (and, of course, chilling in my fridge tonight). Thanks for sharing such an awesome recipe.

Anonymous said...

Love it! Added sliced bananas and caramel sauce between layers! DELICIOUS!

Anonymous said...

Everyone has strengths and weaknesses, let's not be rude when someone asks a question bc it takes courage to ask a question at times no matter how small it may be.

Anonymous said...

This is a must try for my family but after preparing it why do it need to go in the refrigerator over night instead of cooking it after I finish making it up?

Anonymous said...

Please can someone clarify if it's salted or unsaled butter, and what kindo of brown sugar?? Thanks

Anonymous said...

I put in refrigerator last night. I have 3 grandkids and their parents here; i think thus is gonna be a big hit this am!

Anonymous said...

I made this for breakfast after Christmas this year. It was delicious. All your comments and pictures were very helpful. Thank you!

erica said...

The bread makes all the difference. You need either really thick bread or really dense bread.
Every time I have tried this it ends up a soggy mess. This time I modified the recipe. Only 1 cup milk and a slash of pecan praline coffee creamer. I used whole grain thick bread. Cut each piece in half and cut crusts off. Dipped the pieces in the batter and layered them in the glass pan. (On the brown sugar and butter mixture). I did not refrigerate. I did not try two layers. Except down the center. I had very little egg mixture left so felt confident pouring it over the corner pieces where it tends to dry out.
It is in the oven now. Hoping for success this time.

JoMarie said...

I used 3 layers of regular bread and evenly poured the egg milk mixture to each layer. I topped it with extra brown sugar and spread it good but next time I will try to let the brown sugar touch the sides of the pan because it stuck pretty back. I had to stab it with a fork or knife to detach it but other than that it was perfect and delicious! What a delightful meal! Thank you Rach.

Ru, Queen Of All Things Procrastination said...

O.M.G. - a taste of heaven!!! RI prepared this on Christmas Eve Eve and served it on Christmas morning - YUMMMM!!! I followed your directions exactly, adding a layer of cream cheese in the middle, as some of your followers had recommended. Thank you so much for this FAB recipe!!!

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xtine said...

I am making this right now and my house smells so yummy! I did not take the crusts off the texas toast and I added blueberries to the middle layer - I just took a peek at it in the oven and it looks very different to yours - looks more dry? I did preheat oven - Will post more after the grand unveiling.... Can't wait

xtine said...

Amazing! Absolutely loved - followed advice of someone in thread and let the dish sit for 10 minutes after I took out of the oven and was absolutely perfect! No syrup needed - cooked without covering- followed instructions except I added blueberries into the center- YUM!!

Anonymous said...

Lordy be! This looks sensational! ! Going to have to give it a whirl!!

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Anonymous said...

Always looking for great recipes as I help out with the breakfast club at school. Feeding the little ones something warm in their tummies is always a plus but sometimes it is hard to find a time saving recipe that feeds a lot of people. Wondering, have you tried adding fruit to the recipe at all, just thought it would help make it a little more balanced for the wee ones?

Anonymous said...

Hello, Rach! Found this blog post on Pinterest a couple of days ago. I made this recipe yesterday morning for a visit to my sister-in-law's last night, but didn't read your additions to the recipe until I already put the bake together. I just put cinnamon and brown sugar on the top after realizing what I did. Turned out AMAZING! The bottom tasted just like toffee! Yes, we all know it's not "good for you". But it was a tasty treat and there was no need for dessert afterwards. Will make again very soon. Cheap, easy, and delicious recipe using mostly ingredients we have in our house regularly. Thank you!

Debra said...

Made this for our church's Easter Brunch. Got so many compliments on it. Thanks for an easy, yummy recipe.

Teach From Your Heart said...

My family loves this! Thank you so much!

Anonymous said...

....just made it for the family for Mothers Day breakfast because thats what Mothers do (i'm a Mumtie,i raised my niece and nephew) I didn't have the chance to keep it in the fridge overnight so instead of pouring the egg/milk mixture over the bread i soaked it like one would when making eggy toast and it worked like a dream.First time trying it out and it was a hit,definitely on the menu from now on.... :)

obat darah tinggi said...

nice reciepe :)

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Sophia Caparisos said...

I have made this three times now, each new time with a few tweaks. Our favorite addition is chopped pecans in between the two layers of bread, and I used Greek sweet bread (tsoureki) once, with healthy extra sprinkles of cinnamon. It is always a big hit, and it really does simplify the morning rush to feed the whole family. Thanks for sharing!

Anonymous said...

Have made this soo many times, and It has come out perfect every time. I literally cannot mess this up and now all my French toast is always done all at once, all peices cooked evenly, doesn't need syrup and EVERYONE loves it! I found this on Pinterest, thank you soo much for sharing!

Jennifer Lawrence said...

Great post in regards to Recipes For Baked French Toast . Made my mouth water. Looking forward to more recipes.

OShahid said...

How long before hand can I make it and put it in the fridge? A day or two?

Anonymous said...

Our family has breakfast for dinner quite often. We've never done french toast because it takes too long. My husband and I are making this tonight...we read where someone added apples and pecans, so we threw those in too :) Thanks for sharing this. Hope ours turns out.

Anonymous said...

Thanks Rach, we have my family over every Christmas morning for Christmas brunch, and this will be the fifth Christmas morning that I will be making your French Toast recipe...and they love it. I will have to try the cream cheese and fruit filings next year. Thanks again. Merry Christmas!

Anonymous said...

This was delicious. I used soft cream cheese and spread a thin layer over the first layer of bread (omitting the cinnamon/sugar) before I poured on the eggs. Next time I may add some fruit spread over the cream cheese. This was delicious! I made with Texas Toast and it was not soggy at all. Warmed up well the next day. It will be on my list of favorites for a breakfast casserole!

Unknown said...

Where did did you see that recipe?

Somerset Wedding Girl said...

I had french toast in America, I think it's more of a thing over there! This has inspired me to try making my own at home as well.

KAREN THEISS said...

As she stated above & also the lil girl is carrying the loaf, it is bread about twice the thickness of regular bread. I find it in the bread isle of the grocery store along with others. Hint: It actually states that it is Texas Toast on the wrapper even though it's a loaf of bread uncooked.

KAREN THEISS said...

I always freeze my regular french toast as I always make extra. It works great & all u do is pop it in the toaster. I don't see how this would be any different except for warming up in the oven.

plasterers bristol said...

This sounds really delicious and love french toast. Thank you for sharing this.

Simon

plasterers bristol said...

This sounds really delicious and love french toast. Thank you for sharing this.

Simon

Julie Foster said...

That's what I use. They now make a thick sliced version...It's perfect for this recipe!

Ayshwarya Singh said...

Good to know about soya chaap. That's very new to me :) Online Food Order

Anonymous said...

I make something very similar to the recipe here with the addition of pecans (pieces) in the butter and brown sugar mix to the bottom of the pan.

Anonymous said...

I had that problem once when I didn't refrigerate it overnight.

Anonymous said...

I have made this several times and we love it and never have leftovers either! I can not find Texas toast so we use BBQ bread instead and it works great!

Adrienne said...

I just wanted to thank you for this wonderful recipe. It has been a life saver and a family favorite. I am starting to use it as a traditional breakfast treat for the holidays and for our church General Conferences. Helps motivate the kids to get up :-) I tried cinnamon rolls but it was too time consuming and when this came along it was perfect and great for my busy schedule!

Sincerely,
Adrienne Hart <3

Unknown said...

This is the best receipe Ever!!!! It is a hit everytime!!

Anonymous said...

i need to make this a few days ahead of time. Can i freeze it? if yes, When? after it sits overnight? or should i bake it and them freeze it and bake it again? Im thinking that it might dry out, but what about freezing uncooked eggs. I'm in a quandary!! Please help. TIA

rosepedal said...

This is a phenomenal recipe! This will be my 3rd time making this. It has become my annual Christmas breakfast and everyone loves it! I use 2 loaves of Challah bread instead of the Texas toast (I can't always get TT) which I slice 1/2" thick and I fill all empty spaces in the dish. The only change is that I omit the powdered sugar because my family likes using pure Maple syrup after it's cooked. Thank you for posting this recipe - it's definitely a winner in my book!!

Linda Thompson said...

I haven't made this myself, and I know some of these comments are old, but I just wondered if the persons having soggy results were using a smaller size "loaf" of bread than others. The bag of bread the little girl is holding in the picture looks large. ????

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