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.
Recipe: Oven French Toast
Ingredients
- 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)
Instructions
- 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.
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Can you use French bread? Walmart had it on sale for .90 the other day so I bought some 😉
Yes, that should be fine.
This sounds really good!!!!
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!
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!
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.
@Dana, Thanks for the feedback! That’s great to know.
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).