Eat, drink and escape to a foodie’s paradise when you visit Rye Restaurant in Dallas

DALLAS (KDAF) – You won’t even pick up your phone at this restaurant in Lower Greenville. It lacks televisions, handcrafted tables, plants on the wall, and so many other unique features, it’s a foodie escape established in Dallas.

Rye is a restaurant and cocktail bar serving small plates and creative seasonal cocktails.

After working in Paris, CEO and Creative Director Tanner Agar shared the famous French toast recipe he created. Within DFW I had the ability to get that recipe in full effect.

Agar said, “In 2018, Rye opened its doors in the small Dallas suburb of McKinney, Texas as a super seasonal and creative American fare restaurant.”

If you want to see the French toast recipe, be sure to look below or watch the step-by-step process in the video above.

French toast recipe from Agar:

French toast

  • 1 brioche bread or Challah bread cut into 1-inch slices and dried overnight
  • 1 liter of custard base
  • Side Dishes
  • Dip the bread into the custard base until hydrated
  • Grill on a flat grill
  • Garnish with whipped cream and your choice of toppings

Basic custard recipe

Makes about 3 quarters

Tip: Use the freshest eggs available for best results. If possible, refrigerate the base for a full 24 hours—the longer, the better. We like to chill our bases in plastic or stainless steel pitchers with airtight lids for easy pouring into the ice cream maker after chilling.


  • 1 liter of whole milk
  • 1 liter heavy cream
  • 2 cups of granulated sugar
  • 12 large egg yolks (save the whites for other uses)


  • In a 4-quart saucepan, combine the milk, cream, and half the sugar. Place over high heat and cook, stirring occasionally, until the mixture is bubbly, about 5 minutes.
  • Meanwhile, in a medium bowl, beat the egg yolks and remaining sugar until smooth, heavy and pale yellow, about 30 seconds.
  • When the cream mixture comes to a boil, whisk, remove from heat and, in a drizzle, pour half of the cream mixture over the yolk-sugar mixture, whisking constantly until blended.
  • Return skillet to stove over low heat. Whisking constantly, return the cream and yolk mixture to the pan.
  • With a wooden spoon, continue stirring until the mixture registers 165 to 180 degrees on an instant-read thermometer, about 2 minutes. Do not heat above 180 degrees or the eggs in the base will scramble. The mixture should be slightly thickened and coat the back of a spoon, with the steam rising but not boiling. (If you blow on the back of the spoon and the mixture crinkles, you have the right consistency.)
  • Pour the base into a clean airtight container and refrigerate for 12-24 hours before using.
  • Use the base within 3-5 days.
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