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Home » Toast! French Toast!

Toast! French Toast!

By Marybeth Feutz 8 Comments

Unfortunately, I was not able to join the girls last weekend at the Freeze-O-Rama cookathon.  It looks like they had a blast!  I did, however, cook up a monster batch of French toast to fill my freezer!

I Chilled. Freeze-O-Rama This is, by far, my very favorite French toast recipe.  Ever.  It’s an Alton Brown recipe (if you’ve never seen his show, Good Eats, you are missing out!), and I love it.  This is pretty much the only cooking show I watch.  He makes cooking science, and that I can relate to!

Anyway…  The French toast…  Here’s the players:

French toast supplies

I made a quadruple batch (with the help of loving hubby), so the volumes here are huge.  It cooks up just fine in a single batch, too!

I do all the prep work the night before.  Start with two loaves of French bread (or Brioche, or Challah, something fluffy with great texture).  I slice it up the night before and leave it out to get just a touch dry.  I think it soaks up less of the egg mixture and gets less soggy this way.

bread ready for French toast

Then, crack 12 large eggs in a mixing bowl and scramble them up.

eggs for French toast

(Quadruple batch = a dozen eggs.  Yikes!)

Then add 1 quart (4 cups) of half-and-half and whisk together.

half-and-half for French toast

Next, warm 8 tablespoons of honey in the microwave for a few seconds (just enough so it pours easily).  Add the honey and 1 teaspoon of salt to the egg mixture.

honey for French toast

Cover the custard and refrigerate overnight.

The next morning, when you’re good and hungry, preheat the oven to 375 degrees F (trust me!) and pour the custard into a flat pan or two. (AB recommends a pie pan.  My pie pans are stoneware, and I wasn’t a fan of this in the porous stone.  So I used plastic dipping trays instead, and they worked great!)

bread soaking for French toast

Soak the bread in the custard for about 30 seconds on each side.

bread soaking again for French toast

Then let it drain on a cooling rack laid over a cookie sheet for 1-2 minutes.  Let that custard really soak in!

bread resting for French toast

Melt a good hunk of butter in a frying pan.  We used our handy cast-iron griddle for this, mostly because of the huge volume of French toast we were making!  (And because hubby looks for any excuse to use it.)

Cook the French toast for 2-3 minutes on each side, until GBD (golden brown delicious).

cooking French toast on a griddle

After both sides are done, bake the French toast in the oven for 5 minutes.

bake French toast in the oven

This is the step that makes the biggest difference in the French toast world!  (Well, in my kitchen, anyway).  It comes out just a hint crisp on the outside, still nice and crusty, and perfectly soft in the middle, without being soggy.  My favorite!

Serve immediately, with your choice of toppings.  My favorite is always real maple syrup.  (And wasn’t this New England transplant surprised to find great real maple syrup made right here in Indiana!)

French toast with real maple syrup

Mmmm…  Sugar coma…

I freeze the cooled finished product in zip-top freezer bags.  I use parchment or wax paper between the layers of toast, otherwise they stick together and are way too hard to pull apart when it’s frozen.  And that is not Good Eats.

French toast ready for the freezer

To reheat, just take out of the freezer and pop in the toaster, toaster oven, or regular oven for a few minutes until warmed through!  Ta da, French toast in an instant!

The recipe card has the quantities for a single batch…  Simply multiply as needed!

Now go have some great breakfast!!

Toast! French Toast!

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Ingredients
  

  • 1 cup half-and-half
  • 3 eggs
  • 2 Tablespoons honey heated in microwave for 20 seconds
  • 1/4 teaspoon salt
  • 8 1/2- inch thick slices of French bread
  • 4 Tablespoons butter

Instructions
 

  • The night before, whisk together the half-and-half, eggs, honey, and salt. Cover and refrigerate overnight.
  • In the morning, preheat oven to 375 degrees Fahrenheit.
  • Soak the bread in the egg mixture for 30 seconds per side. Drain the bread on a cooling rack set inside a sheet pan for 1-2 minutes.
  • Melt the butter in a large skillet and cook the bread for 2-3 minutes each side, until golden brown.
  • Transfer bread slices to a sheet pan, and bake in the oven for 5 minutes.
Tried this recipe?Let us know how it was!

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Filed Under: Breakfast & Bread Recipes, Freezer Friendly, Recipes Tagged With: cooking, Freeze-O-Rama, freezer

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Comments

  1. Andrea T says

    11/16/2010 at 3:23 pm

    I have to say that I love Alton Brown. I’m glad I’m not the only Good Eats fan around here.

  2. Cris @ Goodeness Gracious says

    11/16/2010 at 6:26 pm

    Yum! I love to freeze up French toast! I saw this episode of Good Eats! Before I read your post, I saw your pics and thought that wow that looks like Alton’s!!! lol!

  3. Dani says

    11/16/2010 at 8:01 pm

    yummy!

  4. Ott, A. says

    11/17/2010 at 1:16 am

    this looks delish and now I’m wishing I had some of these in my freezer. I think I’ve seen that episode of good eats. Yea Toast!

  5. BigD says

    11/17/2010 at 1:53 am

    Really hadn’t thought of freezing my own French toast… don’t know why. I do it with pancakes and sausage and biscuits for the girls to warm up for breakfast on school days.
    I need to give this one a try.

  6. Heather @ 3 kids and lots of pigs says

    11/17/2010 at 2:12 am

    This looks really yummy.

  7. Lana says

    11/18/2010 at 8:23 pm

    Oh I LOVE French Toast! Dang, I may have to jump off the low carb wagon and try this!

  8. Marybeth @ AlarmClockWars says

    11/18/2010 at 9:10 pm

    Kudos to Ott, A for seeing the Heywood Banks “Toast” song reference. 🙂

    It is absolutely delish! For those of you who are debating (Lana), it is SO worth falling off the low carb wagon for a day!!

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