How To Make French Toast Bake

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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!!

How To Make French Toast Bake

How To Make French Toast Bake
How To Make French Toast Bake

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


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
– 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

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