Love me some French toast. It’s a fall fave. Heck, it's an all-year-round favorite in the Lewis household. Whenever we go out for breakfast here in Killeen, Texas, we always look for places that's serving up the best French toast. I also love to serve this fluffy breakfast classic during the holidays. It goes over so well with guests too if we have folks over. I've been told since moving to Texas though, I haven't been doing it right.

The Texas Twist On French Toast

You have to bake it. My life has changed since making Texas-baked French toast. It only takes a minute and it’s super easy to make. It's refrigerated overnight for a quick and easy pop-in-the-oven, bake and serve kind of morning breakfast. I'm sure you won’t even have to go shopping for the ingredients. Scroll down for this delicious ooey-gooey recipe.


Texas Toast (20 slices, or enough to fit in your pan)
8 - eggs
2 c - half and half
1/2 c - milk (or your fave nut milk)
1 1/2 - tsp pure vanilla extract
1/2 - tsp salt

Topping Spread
1 1/2 - stick of butter
1/2 - ground cinnamon
1/2 - nutmeg
1 c - light brown sugar (packed)
1 - tbsp agave/date syrup (you can also use corn syrup)

Optional Ingredients
1/2 - tsp all spice
1 c - chopped nuts (I will sometimes use pecans or almonds as a garnish)
Favorite fruit slices

Lets Get Bakin'

Butter or spray your 9 X13 pan. In a medium sized bowl mix eggs, half and half, milk, vanilla and the spices. Dip each slice in the mix and arrange overlapped in rows in your pan. Pour any left-over mix over slices. Make sure they are all well coated. Cover with aluminum foil and refrigerate overnight.

When ready to bake, preheat oven to 350°. Grab a bowl and mix the topping spread ingredients together. Carefully flip bread slices over. Spoon spread onto slices and spread (like icing) over top. Bake at 350° for 35 - 45 minutes, or until golden brown. Top with your favorite garnishes and voila!

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