Oven French Toast


Old cookbooks are some of my favorites. Not only are they full of tried and true recipes, but they also hearken back to the days of do-it-yourself-ness, a sure fire money-saving method.

I adapted this recipe for French Toast in Betty Crocker’s Do Ahead Cookbook: From the Freezer and the Refrigerator, © 1972. It is a practically perfect way to make french toast. You can prepare a large batch of crispy, crunchy, battered bread at one time. A great way for a crowd (or my family) to eat at one time. I used a package of large French rolls, sliced on the diagonal, which created ideal-sized dippers for the kiddos. An added plus is that you can wrap them well for freezing and store them for later eating.

This method definitely works for me.

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Comments

  1. Robby, Emily and the rest of them... says:

    Can you use French bread? Walmart had it on sale for .90 the other day so I bought some ;)

  2. FishMama says:

    Yes, that should be fine.

  3. This sounds really good!!!!

  4. Michelle Z says:

    When King’s Hawaiian bread goes on sale, I buy several loaves to make-and-freeze french toast. It makes the most delicious french toast!

  5. I made this today and it stuck horribly – I had to scrape them off the pan to turn them – and left most of the “crust” on the pan. Wonder what I’m doing wrong? I used a large non-stick jelly roll pan and brushed it with a tablespoon or so of canola oil.

    • I’ve almost always used a silpat mat and the times that I’ve gone without, it has been hit or miss on the flipping. My guess is that a silpat or parchment will be more successful. I’m sorry that it didn’t work for you!

  6. I just made this and it seems the key to not sticking is to make sure it is really golden brown before you flip them. I tried to flip when they were really light and they stuck. And I added some vanilla and used part almond milk for the regular milk. Sooo good! I can’t wait to freeze some.

  7. Michaela Knieps says:

    Dear Jessica,

    greetings from Germany and a big thank you for your blogs. I found several inspirational meals and tips I could use for my family.
    The French toasts are here made in a fry pan and are known as “Arme Ritter”, literally “poor knights” – don’t ask me how they got their name. My kids could eat them nearly every day. They work fine with almost every kind of bread and we season them with a little sugar and cinnamon. Who’s in the mood eats some applesauce or any other fruit compote beside (or on top as my children).

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