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.

Course Breakfast

Cuisine American

Keyword Bread, Breakfast, Easy

Prep Time 10

Cook Time 15

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).