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



301 comments:

1 – 200 of 301   Newer›   Newest»
Mandy said...

That looks so good! I want some right now. French toast is my favorite breakfast dish. I'm going to have to try this sometime.

baorao said...

I had French Toast for dinner because of this. That bake looks like it might also work well if you want to figure out a stuffed french toast with cream cheese.

Rach said...

cream cheese!?! Of course....genius. That would make a great addition. I also thought fresh strawberries would be a good accompaniment.

Anonymous said...

this is so simple and so good. Worth a try for all of you who want to have a great breakfast with little preparation.

Elena Hernandez said...

Thank you for the recipe... Made for Christmas morning breakfast!! Tweaked the recipe a bit... Stuffed the Texas Toast w/ cream cheese and apricot spread... Put apricot spread w/ the bottom brown sugar/butter!! Family LOVED it :) (found recipe from Pinterest)

Anonymous said...

Thank you for making our Christmas morning a litlle less stressful and a little more yummy! Recipe was great and so easy. My son suggested putting a layer of sliced bananas between the two layers of bread...I may try this next time!!

Anonymous said...

I made this for our family Christmas brunch and it was a huge hit! We have an aunt that lives at the School Sisters of Notre Dame Motherhouse and she wants the recipe too! All the girls want it as well! Very good! I tweeked it with Rachel's notes in red. Would not change a thing...it is awesome!!!!

Ginger Devotion said...

This is currently baking in my oven. I whipped up a creamcheese mixture, using 1 block of cream cheese, a couple tbspn's of powdered sugar, and 1 egg yolk. I spread that over the first layer of bread and then added the egg mixture. It looks and smells delicious and I have no doubts that it will taste just the same!

MelaKamin said...

Thanks for sharing - made this today & my family loved it!

Anonymous said...

Made this on Christmas Eve & threw it in the oven on Christmas morning & it was incredible! I sliced a loaf of french bread from Walmart instead of using Texas toast & it was still incredible. I like that it didn't have a really strong egg taste but was still coated just enough that there weren't any "dry spots" that I bit into. Family loved it. I loved it. Thank you so much!!

Anonymous said...

Last time I made this I got fancy and I added sliced apples to the bottom and pecans to the top! Extra yummy! Is also great when you use cinnamon raisin bread instead of plain bread.

Anonymous said...

Another good idea would be to use the Pepperage Farm Cinnamon and Brown Sugar Swirl bread, or Cinnamon and Raisins bread... Think I will go shopping tomorrow!!
Thanks!

Anonymous said...

Just put this in the oven. Making it was so simple and my son loves french toast, so this will be a big treat for him. Thanks for the treat!!

Anonymous said...

When I make french toast I use a couple of tablespoons of funnel cake mix to my batter. Tastes wonderful!! Just a thought.

kelsimad said...

I just made this for my hubby's birthday breakfast. We loved it! Thanks so much for sharing.

Anonymous said...

I just made this for breakfast. I was wondering if I did something wrong. I cooked it at 350 degrees for 45 minutes but when I took it out, the bottom bread was extremely soggy.I was afraid to eat it because it looked like I had just poured the egg batter straight on it. I cooked it for another 15 minutes and it looked the same. Is it suppose to look like that?
Thank you in advance!

Debra said...

I want to make this this morning. Hope the refrigerate overnight step is optional! Otherwise it sounds so good and easier than standing there cooking individual French Toast slices. Thanks for the recipe!

Rach said...

@anonymous, did you use Texas toast? I have never tried the recipe with any other type of bread because I wouldn't be sure that it would soak up enough of the egg mixture. Otherwise, the step by step directions are for a double batch....so maybe were your portions off? I'm sorry it didn't turn out. I promise that it really does taste fantastic when it cooks right!

Hollyjolly221 said...

Do you cover it while it is baking? Or bake uncovered??

JustMe said...

Just made this with a cream cheese mixture and strawberry preserves in the middle!!! To die for!!!

Kriste said...

This sounds so heavenly!! I bought all the stuff yesterday and would like to make this tomorrows breakfast. Let me just ask a few questions...I noticed you mentioned you doubled the recipe, so the ingredients you have listed needed to be cut in half, is that correct? Also do you cover this while cooking or no?

Thank you for sharing!

Rach said...

@hollyjolly221 & Kristie, I cover mine for about 20 minutes and then continue to bake it for the remaining time. Also, the recipe listed above is for a single 9 x 13 pan. I just didn't want people to get confused when they saw pictures of me mixing 8 eggs.

Thank you all for the suggestions!!! I will have to try and add some sort of cream cheese and fruit layer.

Anonymous said...

I was thinking of adding fresh blueberries in between the layers! Sounds so yummy and can't wait to try next weekend!

Reba said...

To make this gluten free I used tapioca bread. The texture was so great and not mushy at all. For good measure, I add maple syrup before I serve. Like she said, it's not figure friendly so splurge!

Anonymous said...

Made this delicious recipe yesterday and even my picky son loved it. He even went back for seconds and he never does. What an easy recipe for a morning breakfast with the family. Thank you so much.

Anonymous said...

IN Carnival cruise, I got hooked on french toast. They had one stuffed with berries. I HAVE to make this!!!1

Mommy Travels said...

Just made it for in the morning. Can hardly wait!

Ellen said...

looks like a marvelous recipe! TFS!

Kat said...

Want to make this weekend. Do I take this from fridge to oven for 45 minutes or let it get closer to room temp before baking?

Rach said...

@Kat, fridge straight to oven! No need to warm to room temp. :)

rachel and khloe said...

I think I am going to try this for my daughters slumber party this weekend. Thank you!

Anonymous said...

Made this today for brunch, it was relish!

Heather said...

Can I make it in the am and put it right in the oven or is it necessary to refrigerate overnight?

Anonymous said...

I've made something like this-for a great taste slice apples and put them between the layers and on top. They are good with or without the syrup.

Unknown said...

can't wait to try this in the morning! it was soooo easy to make too! :)

Anonymous said...

Sounds so delicious! I'm going to try it for my daughter's sleepover party!

Also, I think the refrigeration part is about the bread having time to completely soak up all of the liquid so it's going to be better the longer it sits but I'm guessing a few hours at minimum...

Karen Scola said...

Tried this out for dinner tonight. Of course we had mimosa's with it. I must say, you are correct that the bottom is the bets part!

Saving in San Diego said...

What is Texas toast?

Saving in San Diego said...

What is Texas toast?

Unknown said...

Soooo GOOD, easy to make and you just pop in the oven when you get up. I will add a layer of cream cheese next time.

mdp928 said...

I had the same problem as Anonymous. Did all the steps to the letter, and got soggy bread mush. I even took the top layer off and tried to bake it separately. It ended up being hard as a rock on top and a mess on the bottom.

Anonymous said...

I made this last night and popped it in the oven this morning, All i added was a thin layer of pecans in between the bread...It was sooo good, family loved it! My new recipe!! Thanks

Anonymous said...

Tastes even better if you cover the dish with aluminum foil and bake it. The bread mushes together and it's so yummy!!

Umm Mymoonah said...

Looks absolutely delicious, I'm planning it for this weekend.

Anonymous said...

I tried a recipe I found on-line last week and it was awful and I was going to give up but this one looks way better and I am going to make it this weekend. Perfect timing! Thanks for posting with pictures. - Kym from Denver

Anonymous said...

OMG... This recipe was a TOTAL crowd pleasure in a very picky house. I am a big fan of any make ahead and this one is perfect. I should also add that I used hot dog buns because I was in such a hurry to try it out and it was just as good. Thanks so much for sharing!!! I love PINTRIST!

Anonymous said...

Anyone know how this might keep and/or freeze? I'm planning on making a batch but as it's just me in the house I was going to try and freeze or refrigerate leftovers.

Thoughts? Ideas?

Anonymous said...

I wanted so much to love this recipe. I did everything, exactly as your recipe called for. I even tried cooking it longer, but alas it is soggy on the bottom layer. I think it just must be a taste preference. Some people like things like bread pudding (which is typically too soggy for my taste) and others don't. I am one who doesn't. I noticed a few others complained about soggy results here too. I like my french toast cooked all the way through. The top layer was good, and the bottom layer of carmel goodness was awesome, but the bottom toast layer was soggville. Sorry. I wasn't a fan. But, it doesn't mean you can't like it! Everyone has different tastes.

Anonymous said...

Hello, I made a double batch in a large pan and was wondering if I should cook longer at a lower temp or bake the same as a single batch. Just don't want it to turn out soggy. Thanks- Kristi

Alice said...

This is awesome! Thank you for sharing. Cannot wait to try:)

Anonymous said...

So, I love sweets but I l found the topping to be super sweet, almost too sweet. I think I will use less sugar next time. Otherwise I loved it, thank you for sharing!!!

SheezComeUndone said...

This tasted amazing! That butter/brown sugar combo on the bottom sent it into flavor orbit! But, I don't know what happened, but I didn't have enough texas toast to make 2 full layers. I used a 9X13 dish. I made the full bottom layer, then just had to make do with what was left. I could have used 4 or 5 more slices of bread. But no matter, because it still ROCKED!

Anonymous said...

I have two little men that LOVE French toast. I made it last week and being that they are only 5 and 2, I had a ton left over. I let it cool to room temp. Then put each stack of whole pieces in the freezer in ziplock bags, then pulled out a piece each morning. It was super tastyeven after being frozen and reheated. I am getting ready to make more now to freeze for the next week or so.

Anonymous said...

I make this recipe using cinnamon bread. I also flip it when it is done so that the gooey, yummy stuff on the bottom is on the top!

Anonymous said...

Found this on Pinterest and made it for breakfast today! Absolutely delicious! Added blueberries to it while i baked it and it turned out amazing then put strawberries on the top! Very very good and easy to do!

Anonymous said...

I made this for breakfast today and must say it was a Delicious one. I added bananas,strawberries,peaches,and black cherries Cooked with butter and powered sugar!! No need for syrup since the fruits and powered sugar,butter added juice and more flavor..I have picky eaters BUT this was a big Hit!! I'm loving it and will make often!! Thanks

Anonymous said...

Found this on Pinterest, and have made it twice in 2 weeks! It is my new go-to breakfast/brunch! Thanks for sharing this easy and quite delicious recipe!!

Anonymous said...

I made this for dinner last night as a treat and it was phenominal!! One tip...I did not use all of the milk/egg mixture. I only used enough to coat the bread....probably 3/4 of the mixture. I also couldn't find plain Texas toast so I used challah bread cut into 1-1.5 inch thick slices. It took a few minutes to place the bread because they were different sizes/shapes but not a huge problem. I reheated it this morning for breakfast in the microwave for 45 seconds and it was as good as last night!

Melissa said...

I made this and it's good! But the bottom layer was really soggy I even flipped it and baked it longer... Maybe too much milk? Advice?

Melissa said...

I made this and it good! But the bottom was really soggy.. I even flipped it and baked it longer. Maybe to much milk? Advice?

Julie said...

I made this with freshly made homemade whole grain bread made from freshly ground flour and this recipe is DELICIOUS! What impressed me the most was that when we reheated some of the leftovers in the microwave the next morning, it tasted just as good reheated as it did coming out of the oven the first time. This is definitely a GREAT recipe. Thanks for sharing it. I will have to concur with most everyone else...this is sweet enough and does NOT need the extra syrup added to it. I have a new FAVORITE!!!!

Renee Marchol said...

I want to try this. I think Texas Toast would be the best instead of sliced white bread.

Anonymous said...

Do you cover it with foil while it is baking?

Anonymous said...

For the people who are getting gooey results: are you using real butter or are you using margarine? Margarine, low calorie "spreads" , etc. have a *much* higher water content than butter.

Anonymous said...

Made this the other weekend and it was amazing! Little tweaks though for those who found it mushy, instead of spooning the egg/milk mix onto the bread, lightly dunk each piece individually and throw away any extra mixture! Also make it righy before bed if you're having it say 10hrs plus later or it will still sog! Oh and strawberry jam between layers is too die for! Thanks @Rach for the reciepe we now have a simple quick make before xmas morning favorite!

Patsy B. said...

I made this for my husband. He loves it and always trys it at different restaurants. He loves it at a Restuarant in Gatlinburg,Tn. He said this was even better, the best he had ever had!! I used thick sour dough bread(petridge Farms) thanks for the recipe..I just love pinterest!

Anonymous said...

Y-U-M!!

Jenny said...

Just had this for dinner...so good!

Flo said...

HEY I'm Flo!
was wondering if you could prep this in the morning to make for dinner with the same effect? (huge fans of breaky for dinner) with some fruit salad and bacon this would be great!

Anonymous said...

For those asking if you can make it the morning of - yes you can. I dipped each piece of bread in the egg mixture & put it directly in the oven. It turned out great!

Rach's Things said...

Yummy ....

Anonymous said...

This sounds wonderful..and economical..I think I might try Challah in place of the Texax Toast, and I like the idea of jam in between the layers.

Anonymous said...

I currently have this chilling in the fridge for breakfast tomorrow. I used Cinnabon creamer instead of heavy cream. Hopefully it comes out as good as everyone is saying this is. If it does, I'll be trying it again using blueberries.

Anonymous said...

Mmmm! I will definetely try this. God bless!

Anonymous said...

I made this for church and everyone loved it. I added a cream cheese and strawberry jam layer before the first egg layer. I also agree that syrup is not needed. Thank you for this easy and yummy recipe.

Anonymous said...

I made it for a Playdate and it was a hit!! Delicious!!

Pinky said...

Thank you for your recipe. This is one recipe I will keep indefinitely! There was some leftover so I kept it in the fridge and baked it again for a few minutes the next morning and it tasted even better since all the egg/milk mixture was fully absorbed by the bread. 5 stars!

XUE said...

Hi Rachel, a year later & your tweaked recipe is still making its rounds. I'm impressed ! Thank you - it's always great for any mother to come across a simple yet yummy recipe. We will be making this soon - my teens & I. Warm greetings from another mixed family, all the way in Dubai.

Anonymous said...

I used all ingredients as stated and followed baking directions but it was still soggy....very! I think I will make some tweaks or try turning it during cooking.

Anonymous said...

I've made this multiple times and I must say, it was absolutely delicious! My husband LOVED it. I added blueberries btwn the layers and that was wonderful too! This is definitely a must try recipe!!

Espi said...

Is it absolutely necessary to chill it overnight or could I prepare and go straight to the oven?

Anonymous said...

I am from NY and don't know what Texas toast is

Anonymous said...

I love this recipe, thank you for sharing!! And I love the pictures along each step!

Anonymous said...

We just ate this for Easter breakfast this morning and it was DELICIOUS!! This will be my go to French toast casserole recipe! My only change was the bread.I could not find Texas toast anywhere, so I used a thick cinnamon swirl loaf. I also followed all of your suggestions in red. My favorite part was the brown sugar/butter mixture at the bottom. Thank you so much for sharing, it came out perfectly!

NoWickCandle said...

Wow, this sounds amazing!!! I will be trying this very soon! Thanks for sharing :)

Anonymous said...

I think the people who are having their version turn out soggy are either using double the egg mixture or more likely, the wrong bread.

If Texas toast isn't available in your area [it's not sold in south Florida where I live] you can substitute another firm thick sliced bread. I don't believe it will work with thin sliced "balloon" bread. Be sure you let the filled pan sit long enough to absorb all the egg mix. Overnight in the refrigerator is best.

Lindsay @Artsy-Fartsy Mama said...

Sounds amazing, definitely going to try this! Thanks for sharing!

I featured your recipe on my blog today, come check it out:
http://www.artsyfartsymama.com/2012/04/pinteresting-features-n-shtuff-29.html

Kisa said...

This looks delicious!! I am going to have to attempt this with gluten free bread and hope it comes out wonderfully!

Anonymous said...

Making this for tomorrow. I'm going to try it with buttermilk like I do my regular French toast (it tastes like sourdough French toast). Can't wait.

Kristen said...

Is that 1 & 1/2 cup of milk or just a 1/2 cup of milk? Thanks! CanNOT wait to try it!

Anonymous said...

I made this for a family while we were staying there looking for a place to live and "all" the kids loved it!! I just had a "version" of this, this weekend and it was good, but I will make this recipe myself. Keep bringing on the great recipes!

Anonymous said...

WooHoo. Meijer bread. I don't think I could ever move to a place where that doesn't have a Meijer.

Jenn said...

This recipe is amazing, I've made it twice in one week. First time I didn't use the right bread and I did your method. It tasted great but the bread wasn't fluffy. Who cares we ate it all. Haha just Hubs and I ate the whole thing. Second time, bought California French toast bread , use 3 eggs 1 cup of milk with everything else the same. I followed your instructions except I dipped the bread in the milk mixture twice and placed them in the pan. Omg. They are the best French Toast ever. Thank you so much for sharing your recipe. God bless. PS are you from GR because I grew up there.

SuchandSuch said...

I came across this on Pinterest. French toast is my kids' favorite and they ask for it as dinner often. I'll definitely try this one. Thank you for sharing.

Amy Swingley said...

I made this for a carry-in at my office and it was a hit!! I had people begging for the recipe :) Thanks for a new staple in my cookbook! :)

Anonymous said...

Made this for my husbands squadron. He said it was a huge success and was gone in 10 minutes! They said it wasn't soggy (I didn't use all the egg mixture, maybe 2/3) and that I can cook anytime for them. Thanks for the great recipe!

tiggerstech said...

I made this for a Mom's group at my church. I added a mix of cream cheese and strawberry preserves in between the layers. It got RAVE reviews!!! I have asked to bring in the recipe to share! Thank you for making me look like a chef/baker! And I'm making for breakfast this weekend and many more to come!

tiggerstech said...

I made this for a Mom's group at my church. I added a mix of cream cheese and strawberry preserves in between the layers. It got RAVE reviews! I'm making for my family for sure! Thank you!

Mary Manion said...

I'm trying this tonight for an event at my school. I looked all over (NJ) for unfrozen Texas Toast- all I could find was frozen and garlic or cheese. So I decided to get two loaves of Italian bread and cut it to 1". Made another stop at Trader Joes (For those yummy hashbrown patties to go along with this!) And of all things- they had unfrozed Trader Joes brand of Texas Toast! I am freezing the Italian bread for another time and trying the recipe "as is!" Looks great!

Mary Manion said...

Did anyone ever freeze this? Perhaps bake first and freeze? Or overnight then freeze.. might be good to try

Amber said...

This looks so yummy! I'm going to make this tomorrow morning!

Peaceangel said...

When you say Texas Toast, are you referring to the Texas Toast frozen french bread, that is pre-buttered & seasoned? Because in the picture, it looks as though you are using slice bread. Thank you

Peaceangel said...

When you say Texas Toast, are you referring to the frozen, pre-packaged, pre-buttered & pre-seasoned kind, that is called Texas Toast? Because in the picture, it looks as though you are using slice bread. Thank you

Emily said...

Has anyone made this ahead and frozen until ready to cook? I'm curious but wonder if it will be too soggy.

Anonymous said...

What happen ...the bottom burnt really. Doubled the recipe. Bread was very good. But the bottom sauce was dark and burnt.

Tammy B said...

um, what is texas toast? is it labeled as such on the bag?

Ayla said...

I made this without any alterations, but with sourdough bread with really crunchy crust. It was de-LISH-us! Crusts were the best part. And I just learned that it tastes amazing cold the next day too. Mmmm-mmm !

Anonymous said...

For those who are experiencing sogginess problems - try switching the bread type. I made this today for a brunch and I used day-old challah instead of Texas Toast - the heavier texture of the bread stood up very well to the overnight soaking and my result was not soggy at all. I followed the recipe without the additions (read: extra sugar) and thought it was plenty sweet with just the brown sugar layer and some powdered sugar sprinkled on top. This is a real winner of a recipe - SO EASY, it's maybe 10 minutes to put together the night before - and makes entertaining less stressful because you aren't trying to cook as guests arrive.

Anonymous said...

How long did you leave it in the fridge overnight?

Anonymous said...

This was amazing!! Thank you for the recipe!
I made it as directed, but added a thin layer of a mixture of cream cheese, sugar and vanilla (think Sopapilla cheesecake) between the stacks of bread. I also used unsalted butter as an FYI.
This recipe is definitely a keeper!!

obviouslymaggie said...

i am making this for dinner TONIGHT!! except after searching many stores i cannot find texas toast so i used sourdough bread..,i hope that it turns out just as good!! i will let you know :)

Anonymous said...

I served with fresh strawberries and whipped cream- absolutely delicious! My family loves it! Thank you for sharing recipe. Definitely a keeper :-)

Anonymous said...

I'm sure this is a really stupid question, but is there a plain Texas toast? I've only seen garlic and cheese.

Desirae said...

Just put this in the fridge to bring to my MIL's tomorrow. :)
I followed your tweeks as well as added a layer of sliced apples to the bottom and a cream cheese layer (mentioned in one of comments) to the middle.
I cannot wait to try it tomorrow!

Sheri said...

Wonderful. I varied it a bit. NOT soggy. I dipped the regular walmart bread slices and they were almost falling apart nothing left over of the egg mixture. I whipped cream cheese and one egg spread over bottom bread layer and added frozen blueberries one cup+ to the center. I forgot the sugar in the egg mixture and didn't put cinnamon in. I did put nutmeg and vanilla in. I love it.

Used Butter, Whole Milk, And let sit to come to room temp before cooking and also let it set up after removing from oven. All of these things can affect the end result. Love it and will make again and again. Thanks. Sheri

MommaOf4G's said...

We are having this for the second time this month, for dinner. We looove it!!
For those who can't find Texas Toast, do not use the frozen toast. Just find the thickest bread you can find in your regular bread section, NOT the freezer section.
And it doesn't have to sit over night, but you are going to need to wait at least 7 hours before baking to make sure the bread soaks up the mixture.
This is such a fantastic, EASY yummy recipe! Thanks so much for sharing! I blogged about it as well! http://mommaof4gs.blogspot.com/2012/05/french-toast-bake.html

MommaOf4G's said...

We are having this for the second time this month, for dinner. We looove it!!
For those who can't find Texas Toast, do not use the frozen toast. Just find the thickest bread you can find in your regular bread section, NOT the freezer section.
And it doesn't have to sit over night, but you are going to need to wait at least 7 hours before baking to make sure the bread soaks up the mixture.
This is such a fantastic, EASY yummy recipe! Thanks so much for sharing! I blogged about it as well! http://mommaof4gs.blogspot.com/2012/05/french-toast-bake.html

Anonymous said...

The Texas toast you need to look for is in the bread isle. It's in a bag like regular sliced bread and is labeled 'Texas toast'. I wouldn't think you would want to use the teams toast in the freezer isle. That would be garlic-y
:)

caitz said...

I cannot believe all of the ppl that don't know what Texas toast is!! Basically just thick cut bread, its in every grocery store here in the bread isle!

Anonymous said...

Hello Rachel this looks so amazing I had to try it and I have a question ,
I made it last night and cooked it today but the inside seemed soggy , it is not supposed to be right since there is egg , I flipped them inside out and back in the oven I put it on 350 and cooked them 45 minutes I am not sure what I did wrong ,they were uncovered in the oven . any suggestions , and as well how do I sign up or get connected with your blog,

Anonymous said...

I am wondering the same. Have a big family gathering and would like to be able to keep it frozen a couple days before I cook it. Maybe I could cook it then freeze it?

Anonymous said...

I MADE YOUR FRENCH TOAST BAKE LAST
NIGHT AND ATE IT THIS MORNING.
I CAN'T SAY ENOUGH ABOUT HOW
WONDERFUL THIS RECIPE IS. I JUST
ADORE FRENCH TOAST AND THIS WAS
THE BEST I HAVE EVER EATEN. I
FOLLOWED YOUR RECIPE EXACTLY AND
IT CAME OUT PERFECT.
I MUST SAY YOU SOUND VERY SWEET AND YOUR GIRLS ARE DARLING.

Anonymous said...

Texas toast is just a type of thick bread that is found in the bread aisle. It is NOT the kind that comes in the freezer with garlic. I

From Wiki: Texas toast is a type of packaged bread (not sold toasted as the name implies) which is pre-sliced at double the typical thickness of most pre-sliced breads. While it can be used in the same manner as ordinary bread slices such as in sandwiches, it is especially useful for dishes involving liquids or where extra thickness can improve the product, such as French toast. Producers of Texas toast in the United States include Wonder Bread, Franz Bakery, Mrs. Bairds, and Safeway/Lucerne Foods.

danielle said...

I recommend using stoneware, I did one in glass and one in stone and the glass one's bottom was burned. Also the brown sugar/butter mix was a little sticky and carmelized and weird tasting. Use a little more butter or less brown sugar.

Mary Ellen said...

I found this recipe on allrecipes, only you put peeled/chopped apples on top of the butter/brown sugar mixture and before adding the bread. Soooo good.
http://whisktogether.wordpress.com/2012/05/20/

Chic Sugar said...

Thanks for inspiring me to great my own version! I mentioned you on my latest post! Check it out here: http://www.chic-sugar.com/2012/06/sunday-brunch.html

Anonymous said...

Yes it's just thick sliced bread, u get it in the fresh bread isle! :)

maria ibrahim said...

Sunbeam or merita make a nice texas toast on check bread isle its just very thick white bread

Anonymous said...

One thing that is not clear...do I bake it covered or uncovered!!!???

Anonymous said...

I made this last night and it was so good. After reading all the comments i decided to make some changes. I only used 3 eggs and 1 and 1/4 cups of milk. I also added half a pack of room temperature cream cheese and about 1/3 cup of strawberry jam. Baked cover for 20 min and uncovered for 25min. It was SOOOO good!!! Everyone loved it... Annie ☺

Unknown said...

My kids and I made this for Father's Day morning and was sooooo yummy and a HUGE hit with the family! The only change that I made was I used a whole loaf of french bread from the bakery instead of Texas toast. AMAZING and Thank you for such and easy delicious recipe.... Courtney S.

Anonymous said...

Thanks for the wonderful easy recipe!! Made this for Father's Day Brunch was a huge hit! Was so easy to make. I did make a change though, I added cinnamon to the brown sugar mixture about a table spoon. Then about a table spoon to the egg mixture and sprinkled it on top of the bread between the layers. Didn't use the powdered sugar. This was for a batch and a half. Thank you for sharing your recipe! This will be a family favorite I am sure for up comming holidays!!

Anonymous said...

Yum! Thanks Pinterest :-) I used regular white bread because I didn't have any thicker and couldn't wait to try it. It turned out great- I dipped each piece individually and actually made 3 layers. Delicious! I can't wait to try it with a thicker bread.

Anonymous said...

This was so good! I made it for my in-laws and it turned out great. Leftovers were even better the next day. Jewel in Illinois carries Texas Toast but it might be tucked away on a bottom shelf. I will be making this again -soon!

Kelly said...

Texas Toast for the person that thinks we should all know this Texas Toast. what it is WELL we don't all live in the USA?
It sound like what down in New Zealand and Australia we call bread and butter pudding yummy have not had since mum died in 1976

Anonymous said...

Has anyone tried freezing this before baking?

Pattyricia69 said...

Definitely something I would make! Looks magically delicious!

Anonymous said...

texas toast???? is it the texas toast you buy in a box in the frozen foods that is a garlic texas toast. Just wondering. I am not sure

Anonymous said...

i just made this and it is absolutley delicious.for the person who posted what kind of texas toast you can find in the bread isle not the frozen stuff.i found a recipe i will be making for my family and for sure is a great dish on christmas morning.im not big on cooking so i love this because it is so easy!

Anonymous said...

I definitely don't want to end up with a soggy middle layer so has anyone tried just making it with one layer and not doing two layers?

B.C. Morin said...

Thank you for posting this ! I can't wait to make it for my family !

Victoria said...

Hi! I just made this recipe, and it was great served with cream cheese! The only thing was that the sugar part remained with all the little grains, and didn't melted... It is supposed to be like that?. Also, I used regular bread, so I put 3 layers, and it was just fine... next time I'm going to try with cream cheese between the layers...
Thanks so much for sharing it!

Sherry said...

I'm in Australia and don't know what Texas bread is. Any thoughts on an alternative? Is it just normal white bread? Closer to brioche? I really want to make it but need the alternative bread!

Anonymous said...

Looks delicious! Has anyone tried this recipe using soy or almond milk?

Anonymous said...

Texas toast is just thickly sliced white bread (about twice the size of regular sliced white bread). If you cannot find Texas Toast and are going to use regular bread, dip each slice in the egg mixture, layer it in your baking dish and do not use any leftover mixture as it will make the French toast too soggy. Hope this helps!

fudgingahead said...

This definitely sounds good and much easier than regular french toast!

Anonymous said...

I found this today and made it for breakfast. Absolutely delicious! I left the crust for that extra crunch!
Sam

Nancy said...

Thanks I ciuldn't wait to try this and when I finally did it was very soggy :( I was so sad. I did use margarine so maybe that's why thanks for the tip I couldn't understand why I used the exact egg mixture and texas toast store brand from Kroger.

Anonymous said...

I make something very similiar to this, only I add a layer of chopped pecans on the brown sugar and butter mixture. It looks gorgeous when you flip it over and serve it to your guests! Yum-yum!

Mellisa Rock said...

Made this last night with my 4 year old daughter. It was simple and easy to put together and breakfast this morning was AMAZING!

Anonymous said...

Texas toast = thick sliced bread, can be found on the bread isle of your grocery store. If they do not carry it - slice your own bread. I purchased Italian bread and cut it about 1 to 1-1/2" thick. Great recipe (even if you forget a step and do some of it out of order). Bake covered until the last 15 minutes.

Anonymous said...

Still after reading ALL these comments you don't make it clear whether you bake it COVERED or UNCOVERED?????????????????

Anonymous said...

If you look up at the top of the comments section Rach did answer this question:) Hope this helps-
I cover mine for about 20 minutes and then continue to bake it for the remaining time. Also, the recipe listed above is for a single 9 x 13 pan. I just didn't want people to get confused when they saw pictures of me mixing 8 eggs.

Queen Bea said...

I've been making this for a long time. I do all the prep the night before, so the bread is SATURATED
with the custard. I us Italian or French bread, sliced thick. It' also good with fruit ladled on top. My husband wants BLUEBERRY SYRUP on anything resembling pancakes or french toast! With fruit on the side.

Anonymous said...

Definitely easiest and best breakfast food I have ever made! Made it for a shower today- got compliments and everyone wanted the recipe. Thank you for making the awesome taste of breakfast so easy!!!

Anonymous said...

I tried this tonight and it came out soggy, I did everything you said left it covered for 30 min, I have an electric oven could that be a reason?? Help cause I'm dying to make this right

Fran_desbananes said...

Funny, I'm french but I don't know this recipe^^!

Danielle said...

I used a whole grain bread( Healthy Full's Nutty Grain) and just did 3 layers instead of two( used whole loaf except for ends) so it wouldn't be soggy and it came out great. A good substitute if you don't have Texas Toast or don't like white bread( like myself). I also alternated the directions the bread was going in the pan, 1 layer going length wise then the middle going width wise etc. I think this might have helped the bottom from getting soggy since the egg mix didn't seep through the cracks between bread layers straight to the bottom.

Anonymous said...

Does anyone know if i can make this and freeze it? I want to make it for Friday but we will be traveling Thursday and i cant make it where we are staying but thought it would be awesome to wake up to :)

Rapunzel said...

This recipe is making the rounds on Pinterest! :) I'd love to give it a try but I have never seen Texas Toast in FL. The only "texas toast" we have is the garlic bread kind you find in the freezer section. Does anyone know where I can find it?

Anonymous said...

Should be in the bread aisle with regular packaging like bread. I live in a really small town and was able to find it after looking down the aisle twice. Just prepared it for tomorrows brkfst. This will be our 2nd time making it. Delish!

Lailamaz said...

Hi. Im from sweden, 45 u old and love to cook - this blog made my day/year! Thanks and God bless.

Anonymous said...

I can't wait try this! Sounds delish! TFS

Kara said...

I tried this last night and baked it this morning. Wonderful!

Anonymous said...

I'm in North Carolina I found it at Walmart, I've heard others in Florida not being able to find it either tho, I had to look a few times before finding it

Anonymous said...

I have it in the fridge for tomorrow! I hope it comes out as good as it looks, thank you!

amruta said...

This French Toast looks good. I love this recipe because it is so easy to make. This is perfect for a Sunday afternoon or brunch. Thanks for sharing with us.

Anonymous said...

Just prepped this at about 10pm last night. I had some texas toast that i *had to use up. Searched all over the internet and chose this one i found in Pinterest!! Oven is pre heating as i type. I used half milk and half heavy cream, thats all i did differently. I will post after its done with MY verdict lol. :)

Anonymous said...

I cooked this for dinner tonight. I didn't even use half of the milk mixture and my bread was way too soggy. Disappointed.

Danielle said...

I adore french toast so I just had to try this! I prepared everything last night and did exactly as the recipe said, Texas toast and all! Baked it this morning and was confused :/ The top was dry and hard but the first layer was completely soggy! It still tasted wonderful though! No clue what went wrong but I'll definitely try again!

Toby Cook said...

Great idea, think we could possibly have a Sunday breakfast and still be on time for Sunday School now lol :-)

Anonymous said...

I can't wait to try this recipe. I have read through the comments and gathered the following tips to add to my printed recipe:
TIPS:
1. Stuffed french toast with cream cheese (maybe mixed with maple syrup and/or cinnamon or Jam)
2. Stuff w/ cream cheese and apricot spread. Apricot spread w/ the bottom brown sugar/butter
3. Fresh fruit on the side, i.e. strawberries or blueberries, cinnamon apples, spiced peaches
OR layer with fruit inside, OR Jam OR Nuts(pecans/walnuts).
4. Use Cinnamon and Brown Sugar Swirl bread, or Cinnamon and Raisins bread
5. Use hotdog or hamburger buns you want to use up
6. Serve w/Blueberry or other flavored syrup
7. Add cinnamon/nutmeg
7. Flip it when it is done so that the gooey, yummy stuff on the bottom is on the top!

Sally said...

It is called French toast but in French it is really pain perdu, or "lost (stale) bread.) Stale bread soaks up the custard best.

Anonymous said...

Easily make it 'stuffed'. Make a fruit dip from one block softened cream cheese, I small jar marshmallow cream, 8oz sour cream, 1 tsp vanilla extract. Mix with a mixer until smooth & creamy. You could cut open a warm piece & stuff it in with your favorite fruit... Or just top with a dollop & fruit.

Amanda S said...

So, I'm wondering if this recipe ( the 1 loaf of bread & 4 eggs) is for one batch or two. I know you made two batches but if I am only making one should I half the recipe? Also, has anyone tried freezing this recipe?

Vgvilla said...

You can mix cream cheeses with a Lil vanilla and powdered sugar it has a real good flavor I bet it would Tate great between layers of toast js

Anonymous said...

I found your recipe on pinterest and had a go at it. It was absolutely incredible! Everyone loved it, and I don't think I'll ever go back to making french toast the old way again. This will be a new standard in my home for years to come - thanks for sharing it!!

Anonymous said...

If you can't find the texas toast bread you should check at a Gordons Foods, resturant supply and Krogers grocery stores.

Anonymous said...

Hey there! I made this a couple days ago and it was delicious! However, I followed the instructions, but didn't get the brown/crispy top that you had (the top was more soggy instead). Any suggestions?

Anonymous said...

Love this! I had this at a baby shower that my sister threw and I have been counting down the hours for it to be ready!! Thanks!

Brandy Hubble said...

Made this this morning and it was great! I didn't look at the recipe until this morning though. So, here is what I did because I didn't leave it in the fridge overnight. I only did half of the butter/ brown sugar for the bottom. I made double the milk/egg/vanilla (basically enough for a double recipe. Instead of pouring the egg mix over the layers of Texas Toast, I dipped the pieces of bread (for about 5 seconds each) as if I were making traditional french toast. Input down the bottom layer on top of the brown sugar mix. Then I sprinkled a layer of cinnamon/sugar. Then, I put the 2nd layer of dipped bread. Then another cinnamon/sugar layer. Covered in foil. Baked for 20 minutes. Removed foil and finished baking for additional 25 min. I really think it helps to have an oven thermometer. It lets you know the exact temp your oven really is. Good luck! It was amazing! And thanks for letting me sit down and eat with my family at the same time! :)

Tylrbee said...

Soggy and pissed about it... we were soooo excited to make this for breakfast, and im not understanding how all of you think it was fantastic... im not trying to be a negative nancy, I just dont know what it is that went wrong?! poofy, floppy, mushy, burnt-on-the-bottom, disgusting french toast... used texas toast, made the brown sugar yummyness on the bottom, layered the toast with the egg, covered and then uncovered! Did everything word for word... :( complete bummer.

Jamy said...

Tylrbee, I feel your pain! I did not have it burn, and there were PARTS that were yummy, but the majority was suuuuuper mushy. Not like yummy gooey, MUSHY bread. Same, I did everything word for word. Very sad! It was so quick and easy to throw together, it seemed too good to be true. Guess it was. =(

Jamy said...

Okay, now I'm REALLY confused. I just went to get more (of the decent part!) and that piece was a lot better. Tasted soft and eggy like french toast-not mushy. Maybe I need to bake it longer? Or let it sit for a while before eating? Anyone else have this happen? So strange.

Anonymous said...

I found this recipe on pinterest and needed something new for breakfast. The ingredients were easy and I had them all in the house so I went to work. I didn't realize until after I started following the directions that I needed to put it in the fridge overnight ( I should have read the whole recipe, like my mom taught me, before I started) Well, since it was morning and my kids were hungry and I'd already started, I just popped it in the oven as soon as I finished putting it together and it turned out just fine! It was delish!!! My kids loved it, and I think I'll make it for our Sunday School class to enjoy on Sunday morning:) The aroma that filled my house was like the smell you smell when you're near a Cinnabon store. MMMMM! Yes, it was doughy (like a doughnut or cinnamon roll) but that's how french toast is supposed to be, NOT DRY. It did not turn out soggy but nice and moist! Thank you for the recipe! You made my weekend. :)

Lindsay said...

Im putting this in the fridge right now to soak overnight, I used your recipe exactly but I added chopped pecans and I'm using a bundt pan, I will watch it closely starting at about 30 minutes in though because I think in this pan it'll probably cook faster, I can't wait to bring it in to work tomorrow for everyone to try :)

Carla from Canada said...

YOU can also use regular thickness bread but maybe do this in 3 layers? I agree with the others that you should dip the bread in the egg mixture first then place it in the pan. That way you don't get soggy bread and can make more layers if needed.

Anonymous said...

Someone above suggested 20 min covered and then 25 min uncovered....

AnickH said...

almost 200 comments! WTF?? anything w/ that many comments better be amazing. lol. guess I've gotta join everyone else and try this thing

Anonymous said...

I just want to say i made this for the first time today for my family. It was Great, but i was reading the comments, and i was concerned on why it was soggy, and the comments have not really helped to solve this problem. Is the recipe up top, listed for a double batch or regular batch? that would be really nice to know so i wasn't confused. BUT even with it being soggy, its all gone. Nothing left. (: It would be greatly appriciated if i could get an answer to this... Thank you Very Much!!! (:

Jennifer Smith said...

ok so I am going to leave my 2cents since everyone else has...lol.. First I did not soak this overnight as when I got up this morning a had a loaf of homemade french bread staring at me and saying.. "make french toast out of me" :) Did not feel like standing there flipping all the pieces so I thought I would give this a try!.. I made the butter/brown sugar mix and spread it in the pan then I cut my french toast about 1 inch thick (might go 1.5 next time) and dipped it into the egg mix (4 eggs 1 cup milk and vanilla) for about 5 seconds and then layered them like recipe says sprinkling a little cinnamon on each layer (did not put extra sugar on top) baked 30 minutes covered then 15 uncovered. was worried when I took it out of the oven and it looked liquidy on the bottom but kept going with it.. I flipped it out onto a cookie sheet so the caramel was on top and let it set for a about 10 minutes then topped with some powdered sugar.. I think letting it sit made all the difference.. it wasn't soggy at all!!.. my family tore the up!! only thing I am doing different next time is reducing the brown sugar mix a little.. maybe 1/2-2/3 a stick butter with 1/2-3/4 cup brown sugar.. was just a little to sweet for me!.. this is going to be a regular Sunday morning breakfast!!

Anna S. said...

Ok so I made this last Sunday! Ate most of the butter/brown sugar mixture before putting in the bread! But anyways for the people with the SOGGY PROBLEM...you should toast the bread (preferably in a toaster oven or oven on a low setting for about 10 minutes but of course my lazy butt did it in a toaster) I didn't make this overnight ( I'm not that organized) you will get a bread pudding texture. TOAST THE BREAD and you will be free of the sogginess :) hope that helped!

Anonymous said...

This sounds really scrumptious, and I love all the different additions by the other people. As I was reading the comments I thought a little bit of chopped up bacon in between the layers would be good.

Anonymous said...

I actually had the same problem and by the time it was cooked, it was crunchy and parts had a scrambled egg taste. However I didn't see her additional steps in red, so I think I will try to make it again. It seems like a lot of people have made it successfully. Just wanted to let you know that you weren't alone!

Meg said...

I made this today for my MOPS group and it was fantastic! I followed the recipe and did the additional brown sugar and cinnamon in between layers and then again on the top. It turned out perfect. Not soggy and not too sweet. I will definitely be making this again and again. Would be great to serve during those busy holiday mornings. This recipe is a keeper!

E-J Lo said...

I made this for my family this morning for our Thanksgiving breakfast and it was a hit. Thanks for the recipe.

Anonymous said...

Cooked this for Thanksgiving breakfast followed instructions exactly. The sugar didn't dissolve and I didn't like chewing on the sugar. It was like chewing on coarse sand. When it got cold the sugar stuck to the pan so I could remove the toast without all the sugar, then it was pretty good. I won't try it again. I have another recipe without the sugar, will try it next time.

Anonymous said...

I also had the sogginess problem, it really was a bummer because I was super excited about the recipe. The sad the was it really did free up a lot of my morning! Looked good too, till I cut into it! I'll give it another try , using just 1/4 of the milk/egg mixture in between layers. When I do, I'll update you guys!

Anonymous said...

For the person from FL that had a hard time finding the Texas toast loaf, I also live in Florida and had trouble finding it. I found mine at Walmart, the only brand that they had it in was SUNBEAM. Hope that helps!

Anonymous said...

Made it for our annual Thanksgiving "brunch" with friends - no leftovers on this dish! I read about the sogginess issues in the comments (thanks everyone!) and also could not find plain Texas Toast at my g-stores. Thanks to those who commented I used a little less of the egg mixture and spooned it on letting it soak in before adding the next layer - I had a little egg mixture left over. I used Pepperidge Farm Italian White bread cut off crusts and did three layers. Baked in a ceramic dish (not glass b/c it has all that sugar on the bottom!) and it came out awesome! I also think that overnight refrigeration helps the bread absorb the liquid so you get a uniform firm result with crispy top. This one is a keeper.

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