Make ahead meals: Classic French Toast
Hi friends! I’m alive! And still pregnant! Sorry for the radio silence over the last two weeks. Evan and I have been super busy baby nesting and it’s been so hard to do anything that isn’t related to this little bubs living inside me. But I’m happy to say that we’re done…at least until baby arrives. We really can’t think of anything else we can do in preparation for her arrival – except make tons and tons of freezer foods. Which brings me to this post. I’ve been a busy bee making everything from entrees to snacks to desserts and I’ll be sharing a few of my favorites with you in the next coming weeks. Most of these recipes are doubled (some even tripled) so consider these large crowd meals or size them accordingly to suit your needs. First up, classic french toast! French toast probably isn’t the first food you’d think of when it comes to make ahead meals, but, like pancakes and waffles, french toast freezes and reheats beautifully. And since breakfast is my favorite meal of the day, I’ve made sure to have plenty of tasty morning eats around for whenever the mood strikes. This classic recipe is simple and delicious– and the perfect canvas for creating your favorite version of french toast. I love mine with berries and gobs of maple syrup.
Classic French Toast
Makes about 12 servings
- 12 thick slices challa or brioche (about 2 loaves – day old is best)
- 12 large eggs
- 3 cups buttermilk (whole milk or cream is fine as well)
- 4 tablespoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- unsalted butter for frying bread (about 8 tablespoons)
Whisk together eggs, cream, vanilla, cinnamon, nutmeg, and salt in a large bowl and set aside.
Place bread in a shallow baking dish large enough to hold bread slices in a single layer. Pour egg mixture over bread; soak 10 minutes. Turn slices over; soak until soaked through, about 10 minutes more. (Note: do this in batches if your dish will not fit all of the bread slices at once)
Heat 2 tablespoons butter in a skillet over medium heat. Fry the bread until golden brown, 2-3 minutes per side. Add more butter as needed. (Note: skillet may need a wipe down between batches; use a dry paper towel to quickly remove any charred bits)
If freezing for later use, lay cooked toasts on wire rack to cool and transfer to a freezer safe container or ziplock, placing a small sheet of parchment paper in between the slices so that you can remove only what you want to eat at a time.
If eating right away, preheat oven to 250 degrees. Place a wire rack on a baking sheet in the oven and transfer toasts as you cook them. Keep in oven until ready to serve. Serve warm with pure maple syrup, if desired.
Defrost french toast and preheat oven to 300 degrees F.
Lay toast on baking sheets in one single layer and cover sheet with foil. Bake for about 10-15 minutes, flipping half way. For a little crunch, remove foil for the last 3-5 minutes. Serve with your favorite toppings. Enjoy!