Freezer French Toast Recipe

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Freezer French Toast Recipe

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3 1
Publisher Photo
I don't care for prepackaged frozen French toast, but I rarely have time in the mornings to prepare it from scratch. Then my friend gave me this wonderful recipe. I keep a freezer full of these slices and simply pop them into the oven for a homemade breakfast in no time.
MAKES:
5 servings
TOTAL TIME:
Prep: 10 min. + freezing Bake: 20 min.
MAKES:
5 servings
TOTAL TIME:
Prep: 10 min. + freezing Bake: 20 min.

Ingredients

  • 4 eggs
  • 1 cup milk
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 10 slices day-old French bread (3/4 inch thick)
  • 1 to 2 tablespoons butter or margarine, melted

Directions

In a large bowl, beat eggs, milk, sugar, vanilla and nutmeg. Place bread in a well-greased 13-in. x 9-in. baking dish. Pour egg mixture over bread. Let soak for several minutes, turning once to coat. Freeze until firm. Package in airtight containers. To bake, place bread on a well-greased baking sheet. Dot with butter. Bake at 450° for 7 minutes; turn and bake 10-12 minutes longer or until golden brown. Yield: 4-5 servings.
Originally published as Freezer French Toast in Cookin' Up Country Breakfasts Cookbook 1994, p45

Nutritional Facts

2 pieces: 220 calories, 8g fat (4g saturated fat), 159mg cholesterol, 311mg sodium, 26g carbohydrate (8g sugars, 1g fiber), 10g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1/2 fat.

  • 4 eggs
  • 1 cup milk
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 10 slices day-old French bread (3/4 inch thick)
  • 1 to 2 tablespoons butter or margarine, melted
  1. In a large bowl, beat eggs, milk, sugar, vanilla and nutmeg. Place bread in a well-greased 13-in. x 9-in. baking dish. Pour egg mixture over bread. Let soak for several minutes, turning once to coat. Freeze until firm. Package in airtight containers. To bake, place bread on a well-greased baking sheet. Dot with butter. Bake at 450° for 7 minutes; turn and bake 10-12 minutes longer or until golden brown. Yield: 4-5 servings.
Originally published as Freezer French Toast in Cookin' Up Country Breakfasts Cookbook 1994, p45

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