French/Texas Toast Bake

No syrup needed. That’s how great this tastes.

Photo by Janet V.

PREP TIME

20

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    Cup (1 stick) melted butter

  • 1

    Cup brown sugar

  • 3/4-1

    loaf Texas toast (12 slices)

  • 4

    eggs

  • 1 1/2

    Cup milk

  • 1

    tsp. PURE VANILLA EXTRACT

  • 1-3

    TB. sugar

  • 1/2-1

    tsp. PENZEYS CINNAMON

  • 1/4

    tsp. GROUND NUTMEG

  • 2

    TB. extra melted butter

Directions

Preheat oven to 350° (unless you’re making this ahead of time). Melt the butter in a saucepan or in the microwave. Add the brown sugar and stir until thoroughly blended. Pour the mixture into a 9x13 pan and spread evenly to coat the bottom. In a bowl, beat together the eggs, milk and VANILLA. Lay a single layer of Texas toast in the pan. Spoon half of the egg mixture over the bread. Sprinkle with sugar, CINNAMON and NUTMEG. Top with a second layer of Texas toast. Spoon the remaining egg mixture on the bread. Drizzle with a thin layer of butter. Sprinkle lightly with sugar and CINNAMON. At this point you can refrigerate the dish overnight or cook right away. Cover with foil. Bake at 350° for 30 minutes. Remove the foil and bake for another 15-25 minutes. The top will be crusty and golden brown, and the bottom has an incredible sticky deliciousness!

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