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.
Recipe: Oven French Toast
- 5 eggs
- 1 1/4 cups milk
- 1 1/2 Tablespoons sugar
- 1/2 teaspoon salt
- 16 slices bread (OR slice four 8-inch French rolls on the diagonal)
- Heat oven to 500°. Grease several baking sheets.
- In shallow dish, mix eggs, milk, sugar, and salt. Dip bread pieces in egg mixture and arrange on prepared baking sheets. Bake until underside is golden, about five minutes. Turn slices; bake until golden brown, about 2-5 minutes more.
- Watch them carefully to prevent burning. Serve with pancake syrup.
- If preparing for the freezer, cool completely on wire rack. Place in a single layer on baking sheet and place in the freezer until firm, about 2 hours.
- Wrap, label, and return to freezer.
- When ready to serve, place in a 375° oven on ungreased baking sheet. Heat until hot, 8 to 10 minutes. You can simply pop smaller quantities into the toaster or toaster oven.
Preparation time: 5 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 8
This method definitely works for me.