This recipe comes from Frugal Families and is a family favorite in our home. I’ve been known to add a little nutmeg or chocolate chips from time to time. But, the best part about this recipe is that it can easily be halved, if needed, or doubled & frozen to provide many quick breakfasts for the future. I really love using thick cut homemade bread for this, but have used store bought in a pinch.
French toast is great for freezing ahead of time, and reheating for quick and easy breakfasts. This recipe calls for homemade bread but store bought is fine. I always make French toast when I have some stale bread because it’s dried out a bit and absorbs the flavored egg/milk mixture beautifully.
2 loaves homemade Bread
2 dozen eggs
2 Cups Milk
2 tablespoons vanilla
1 tablespoon Cinnamon
Slice bread and allow to sit for an hour or two, combine all ingredients except bread, and mix till frothy. Heat up a skillet on medium and spray lightly with cooking spray. Dip bread into mixture, letting it soak up some of the egg mixture, turn over & repeat. Cook on both sides till golden brown. Place on a paper towel to cool, the paper towel will absorb the the extra moisture. Place single layer on cookie sheet and place in freezer till frozen. Transfer to an airtight container, or Ziploc baggy. To reheat, either place in microwave for approximately 1 minute or in a toaster or toaster oven. Serve with butter and syrup, or Jam.