Texas Toast French Toast Recipe

Make custard

In a shallow wide bowl or baking dish large enough to hold a slice of Texas toast, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla, cinnamon, and kosher salt until smooth and slightly frothy.

Soak bread

Preheat a large skillet or griddle over medium heat. Working with one slice at a time, lay a slice of Texas toast in the custard and let it soak 20–30 seconds per side, pressing gently so the custard penetrates but the bread does not fall apart. Hold soaked slices on a rack while you finish soaking the rest.

Cook

Add 1 tablespoon butter to the preheated skillet and swirl to coat. Place 2–3 soaked slices (not overcrowding) in the skillet and cook 3–4 minutes per side, until golden brown and slightly crisped at the edges. Reduce heat to medium-low if browning too fast. Add more butter between batches and keep finished slices warm in a low oven (200°F / 95°C) on a baking sheet while you cook remaining bread.

If you prefer a slightly crisper exterior, after pan-searing, transfer the cooked slices to a 375°F (190°C) oven for 3–4 minutes, then return to the warming oven until ready to serve.

Prepare bacon

If bacon is not already cooked, cook 6 slices until crispy (bake at 400°F/200°C for 15–18 minutes or pan-fry), then drain on paper towels and chop into bite-sized pieces.

Cook compote

In a medium saucepan over medium heat, melt 1 tablespoon butter. Add the quartered strawberries and light brown sugar and cook, stirring occasionally, until the strawberries release juices and begin to break down, about 4–6 minutes.

Stir in the blueberries, chopped bacon, maple syrup, and lemon juice. Continue to cook 2–3 minutes more until blueberries soften but retain some shape and the mixture is saucy. Turn off heat and stir in vanilla extract, ground black pepper, and sea salt. Taste and adjust sweetness or acidity (add up to 1 tablespoon more maple syrup or 1–2 teaspoons lemon juice if needed). Keep warm.

Plate 1–2 slices of Texas Toast French Toast per person (depending on appetite). Spoon generous portions of the warm bacon-strawberry compote and extra fresh blueberries over the toast.

Dust with powdered sugar if desired, add a pat of butter or drizzle warm maple syrup over the top. Serve immediately while warm.

Leftover compote will keep covered in the refrigerator for up to 3 days; gently reheat before serving.