Mar
4

Make Ahead French Toast

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Attribution-NonCommercial-ShareAlike License by annniemal

One of my biggest budget busters is not having enough time to cook.  It’s usually breakfast that does it because I write my blog articles before I go to work.  This usually takes me more time than I have allotted for it and I end up running out the door late.  So I have been working on finding breakfast recipes that I can cook on the weekend and reheat during the week.

I love french toast but rarely have time to fix it so this is my recipe of the week.  You can make this the night before or cook it in advance and then freeze it individually on a flat pan and store in ziplock bags.  Take out what you need and zap it in the microwave or oven to reheat.  It’s also better if you use slightly stale french bread.

INGREDIENTS:

  • 4 eggs
  • 1/2 cup  milk
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • pinch of salt
  • 6 slices of bread
  • non-stick cooking spray
  • maple syrup

PREPARATION:

  1. In a large, shallow baking dish, beat the eggs with a wire whisk until they become thick and lemon-colored.
  2. Add the milk,  vanilla, cinnamon, nutmeg, and salt. Beat with a wire whisk until well-combined.
  3. Place the bread slices in the mixture. Allow them to soak for 3-5 minutes before turning them over.
  4. Cover the dish with plastic wrap and place it in the refrigerator overnight.
  5. In the morning, preheat the oven to 375º F.
  6. Cover a large cookie sheet with aluminum foil and spray it with non-stick cooking spray.
  7. Place all of the bread slices on the cookie sheet and bake at 375º F. for ten minutes.
  8. Remove the cookie sheet from the oven and use a spatula to flip each slice of bread.
  9. Bake for another 10 minutes, until golden brown.
  10. For a complete meal, serve with maple syrup, yogurt, and fresh fruit, and milk or juice.

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