This recipe is SIMPLE. I want to make a point to say, if you are making French Toast for breakfast one morning, and want to have some for the freezer- you can do this prep easily during the breakfast making process.
For this you’ll need:
A loaf of Brioche Bread or Texas Toast, eggs (I would recommend atleast 8-10, cinnamon, heavy cream, sugar (about 1-2 cups), and vanilla.
I simply mix all the ingredients together, and then I saturate the bread in the mixture. Something I want to mention, is that before placing the bread (I place it on a rack with foil lined in the pan underneath- makes for easy cleanup)- but make sure the custard mixture is mostly done dripping before placing the bread on the rack. You don’t want your freezer French Toast to be soggy, so by allowing it to drip off as much as possible- this prevents that issue. I’ll bake them @350 for about 20 min. Once they’ve cooled, I’ll cut into strips & place into baggies! (Make sure all the air is out of the baggies)
BROOKE
