Texas Style French Toast {You Can Serve A Crowd}

Texas Style French Toast, thick sliced bread dipped in egg batter with heavy cream and vanilla bean paste.  Secrets to feeding a crowd french toast and it does not get soggy.

Texas Style French Toast, thick sliced bread dipped in egg batter with heavy cream and vanilla bean paste.  Secrets to feeding a crowd french toast and it does not get soggy.

French toast comprises of three main ingredients, and that is eggs, milk, and the bread. You can use almost any type of bread, but my favorite is the thick Texas toast.  That is where the Texas Style French Toast comes from.  he! he!

There's nothing wrong with making French toast with whatever bread you happen to have on hand, including regular sandwich bread. For best results, use bread that is a little stale, so the batter gets soaked into every pore.

I think French toast is one of those foods where you don't really need a recipe at all. If you want to add a new spice or use a different bread, just go with your instincts, and you'll usually find something that really works.


There is one thing that is a real pet peeve of mine when it comes to excellent French toast, and that is, I can't stand it to be soggy

Another problem with making French Toast for a crowd is that by the time you have cooked the last piece, everyone has left the table, and you are left there to eat yours alone. 

Well, I have a method that will eliminate these two problems. As soon as I finish cooking the first batch, I lay it on a sheet pan with a rack in it and place it in a 300 degree F. oven while I finish cooking the rest of the loaf of bread. (Yes, I said a loaf of bread). 

By using this method, it is always nice and firm on the outside and fluffy on the inside, and we all get to eat together "grins." 

If I have any French Toast leftover, I just put the baked pieces on a baking sheet and place them in the freezer and flash freeze them for a quick breakfast later.




Texas Style French Toast
    2 cups heavy cream or half-and-half
    6 large eggs
    2 tablespoons sugar
    1 teaspoon vanilla bean paste
    1/4 teaspoon salt
    1 loaf Sunbeam, Texas Giant Bread
    4 tablespoons butter
In a medium bowl, whisk together the half-and-half, eggs, sugar, vanilla, and salt. 

You may do this the night before. When ready to cook, pour custard mixture into a large shallow bowl and set aside. 

Preheat oven to 300 degrees F. Dip bread into mixture, allow to soak for 30 seconds. 

Over medium-low heat, spray with cooking spray, or melt 1 tablespoon of butter, in a 10-inch iron skillet or nonstick saute pan. 

Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. 

Remove from pan and place on rack and place in oven. Repeat with all slices. Serve with maple syrup, whipped cream or fruit.

For a quick breakfast later, put the baked pieces on a baking sheet and place them in the freezer. 

After frozen, place French Toast in a freezer bag and return to the freezer until ready to serve. 

When you're ready to serve, preheat your oven to 500 degrees, and place on a baking sheet sprayed with cooking spray. Bake for about 5 minutes or until done. What could be easier?



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2 comments :

  1. I'm partial to the Texas Toast as well, but I must say my favorite bread to use is Challah bread. Oh, man and if you go even further and do stuffed french toast...well, I believe you catch my drift! ;p

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  2. Challah bread is great. Not able to get it as often as the Texas Toast. Stuffed french toast is one of those indulgences you never forget...Blessings, K

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