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Monday, April 29, 2013

Two Layer Baked French Toast

Yield: 16 servings of 2 slices each

This french toast bake has two layers of texas toast french toast, that is baked in brown sugar so when you serve it with the bottom side up, you have a brown sugar crisp coating on the top. No syrup necessary!

I used a large sheet cake pan, but you can split it up into a couple of pans if you need to.


  • 12 eggs
  • 3 cups milk 
  • 2 tablespoons vanilla
  • 24 slices Texas Toast
  • 1/2 cup brown sugar plus extra for a light sprinkle between bread layer.
  • 1 cup butter or 2 sticks


Melt butter and stir in brown sugar until smooth and liquid.

Pour evenly into the bottom of your baking dish.
In a wide shallow bowl, mix eggs, milk, and vanilla extract thoroughly.

Soak all 24 pieces of texas toast bread in the egg mixture.

Place the first 12 soaked pieces of bread evenly into the bottom of the brown sugar coated pan.

Sprinkle a bit of extra brown sugar over the first layer.
Repeat layering the second set of 12 pieces of soaked texas toast.

If you have extra egg mixture, pour it onto the layers evenly.

Bake in a preheated, 350 degree F oven for 30 - 40 minutes until top is golden brown, but not dried out. It may take up to an hour to bake completely, so I lay a piece of foil loosely over the top when it is browned to desired color.

The color of the brown sugar edges may be darker than the rest. If you don't like the crunchy edges, simply trim the outter crusts off.

When you serve the french toast, flip it over to the bottom side where you have a nice brown sugar coating.

They look nicer on the plate if you cut them in half in either direction.

This photo appears darker than it was, but the color ends up like the photo above. It has a slight crisp to it, but a syrupy texture as well.

You may do 1 layer if you wish, simply cut the ingredients in half, or alter amounts to your chosen pan size.


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