Classic French Toast on Texas Toast Recipe

french toast new ft

I told Kevin to pick whatever he’d like for his birthday breakfast in bed. Knowing I’ve never made French Toast he coyly asked if ‘that’d be okay’ – obviously whatever he’d have said would have been okay, I like a good challenge; however, this honestly wasn’t even hard.

I suggest anyone who enjoys French Toast to give this recipe a try, it’s both easy and cost-effective (and boasted as the ‘best French Toast I’ve ever had, and I’ve had a LOT’ by Kevin himself).

Ingredients for 10 slice of Texas Toast French Toast

Most of these are already found in your fridge/pantry but what isn’t won’t cost you beyond $1o or so, most likely.


  • 4 eggs
  • 1/2 cup of milk
  • 1/4 cup flour
  • 1/4 cup brown sugar*
  • 1 tbsp regular sugar
  • 2 pinches/shakes of salt, to taste
  • 1 tsp vanilla
  • 3/4 tsp cinnamon, plus additional for topping
  • Powdered sugar for topping
  • Syrup for topping
  • 10 slices of Texas Toast bread

*per Kevin, brown sugar versus just regular sugar seems to be the differentiating factor for this recipe now being his all-time favorite, I’ll be using this from now on!


Combine all ingredients minus the bread, syrup and powdered sugar (all but the last 3 on the list for my visual people) in to a shallow pan/dish and whisk until mixed well. Watch out for any big clumps, particularly with the flour.

Before dipping the first slice of bread in to the batter you’ll want to turn the griddle on to a medium heat so it is pretty hot when you put the toast down (plus your hands will be full of egg batter). Just think of it like a toaster, your bread isn’t in there for ten minutes, it cooks much quicker so the heat should be medium to high and ready when the bread hits it.

Dip your slices in the batter one side at a time, just briefly on each side, removing excess with your finger over the batter dish before placing on the stove. If you let the bread sit too long it will absorb too much of the batter and weigh down the bread, making it hard just to get to the stove (trust me).


While the slices were toasting on the first side I sprinkled a light bit of cinnamon over the on them because simply adding it to the batter didn’t seem to be flavorful enough. How much you add will depend on how cinnamon-y you would like the final product to taste, but I do recommend at least a little bit regardless.

Repeat until all slices are coated and cooked.



It’s that easy. Add syrup and powdered sugar to taste and you are all set.

Kevin’s breakfast was served with some Simply Apple and breakfast sausage patties (in bed, of course).

Add a little pizaz and your breakfast is ready for a birthday morning in bed.


Share your success with me and the foodies of the world using #foodwinediy on social media!

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