Texas French Toast
Indulge in this easy Texas French Toast recipe! Thick-cut bread soaked in a rich custard and cooked to golden perfection. A family favorite for breakfast or brunch.
This Texas French Toast recipe is a guaranteed crowd-pleaser and a regular at our family breakfast table. The extra-thick slices soak up the delicious custard, creating a truly satisfying and flavorful start to the day.
- Texas toast, the base for this recipe, has an interesting origin. It’s said to have been invented in the 1940s at a Pig Stand restaurant in Texas when they received an order of bread that was too thick for their toaster. Instead of discarding it, they buttered and grilled it, creating a new and popular dish.
Make it Easier (Shortcuts):
- Use pre-made Texas toast from the store.
- Whisk the egg mixture directly in a 9×13 inch baking dish for easy dipping.
Add More Flavor (Enhancements):
- Add a teaspoon of orange zest to the egg mixture for a bright, citrusy flavor.
- Sprinkle a pinch of nutmeg along with the cinnamon for a warmer spice profile.
Serving Suggestions/Drink Pairings:
- Serve with maple syrup, fresh berries, and a dollop of whipped cream.
- Pair with crispy bacon or sausage for a savory contrast.
- Enjoy with a glass of orange juice or a cup of hot coffee.
Variations:
- Stuffed French Toast: Add a layer of cream cheese filling or fruit preserves between two slices of soaked bread before cooking.
- Baked French Toast Casserole: Arrange soaked bread in a baking dish, pour the remaining egg mixture over it, and bake until golden brown.
- Savory French Toast: Omit the sugar and add a pinch of garlic powder and herbs to the egg mixture. Top with a fried egg and a sprinkle of cheese.
Texas French Toast
This recipe transforms thick-cut Texas toast into a rich and flavorful French toast, perfect for a weekend breakfast or brunch. The combination of eggs, milk, and a hint of cinnamon creates a custardy interior and a golden-brown exterior.
Servings 6 People
Calories 300kcal
Ingredients
- 4 large eggs
- 2/3 cup 160 ml milk (whole milk recommended for richness, but 2% or non-dairy alternatives like almond or soy milk work well)
- 1/3 cup 40g all-purpose flour (for a gluten-free option, use a 1:1 gluten-free baking flour blend)
- 1/3 cup 67g granulated sugar
- 1/2 teaspoon 2.5 ml vanilla extract
- 1/4 teaspoon 1.5g salt
- 1/8 teaspoon 0.5g ground cinnamon
- 6 slices Texas toast about 3/4-inch to 1-inch thick
- 3 tablespoons 45g butter, divided
Instructions
- In a large bowl, whisk together the eggs, milk, flour, sugar, vanilla extract, salt, and cinnamon until well combined and smooth.
- Heat a large skillet or griddle over medium-low heat.
- Add 1 tablespoon of butter to the hot skillet and let it melt.
- Dip each slice of Texas toast into the egg mixture, allowing it to soak for about 30 seconds per side, ensuring it’s fully saturated but not soggy.
- Place the soaked bread slices onto the hot skillet, being careful not to overcrowd the pan.
- Cook each slice for 1 1/2 to 2 minutes per side, or until golden brown and cooked through. Add the remaining butter as needed to prevent sticking.
- Serve immediately.
Notes
For best results, use slightly stale Texas toast, as it will absorb the egg mixture better.
If you don’t have Texas toast, you can use thick-cut slices of other bread like brioche or challah.
To keep the French toast warm while cooking in batches, place the cooked slices on a baking sheet in a preheated oven at 200°F (93°C).
If you don’t have Texas toast, you can use thick-cut slices of other bread like brioche or challah.
To keep the French toast warm while cooking in batches, place the cooked slices on a baking sheet in a preheated oven at 200°F (93°C).