Texas Toast Recipe

Slice and set out bread

If not pre-sliced, cut Portuguese sweet bread into 8 thick slices (~3/4 to 1 inch). Arrange slices on a wire rack or plate to air slightly so they are not wet on both sides.

Make batter

In a wide, shallow bowl or baking dish, whisk together 4 eggs, 1 cup whole milk, 3 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and 1 teaspoon salt until smooth and slightly frothy. Taste and adjust sweetness or cinnamon to preference.

Soak bread

Preheat a large skillet or griddle over medium heat. In a shallow baking dish, lay 2–3 slices of bread (do not overcrowd). Let each slice soak on one side for 15–20 seconds, flip and soak the other side for 10–15 seconds. The bread should be saturated but not collapsing — thicker slices may need slightly longer. Repeat with remaining slices.

Heat fat

Add 1 tablespoon butter and 1 teaspoon vegetable oil (or just 1 tablespoon butter if preferred) to the preheated skillet and let butter melt and foam but not burn. Use enough fat so the bread browns evenly; add more butter between batches as needed (total about 3 tablespoons).

Grill slices

Place soaked slices in the hot skillet. Cook 3–4 minutes per side over medium to medium-low heat until deep golden brown and slightly caramelized, pressing gently with a spatula for even contact. If the interior still feels very soft, reduce heat and cook a bit longer so the center finishes without burning the surface.

Finish and keep warm

Transfer cooked slices to a baking sheet and keep warm in a 200°F (95°C) oven while you cook remaining batches. Wipe skillet if butter solids build up and add fresh butter as needed.

Plate two slices per serving (adjust for portion size). Dust with powdered sugar and sprinkle cinnamon sugar if desired. Add a dollop of whipped cream, a handful of fresh berries, and chopped toasted nuts. Serve immediately with maple syrup or honey on the side for drizzling.

To store leftovers, cool completely, wrap tightly, and refrigerate for up to 2 days. Reheat in a 350°F (175°C) oven for 6–8 minutes or in a skillet over low heat to restore crisp edges.