I made a broccoli cheddar soup the other night and meant to serve it with a few slices of buttered bread, but I completely forgot about it. It wasn’t until the next morning that I realized, a.) hey, I forgot to use this bread and b.) it’s already getting pretty hard and tonight is totally taco night and who serves bread with tacos (?!) and so I’m going to make and freeze French toast instead!
That sentence makes sense once you re-read it.
I tend to think in a string of run-on sentences. So now you know.
Anyway. Make the French toast and then freeze it for later use. I love this! Make-ahead meals really are the best. I know one of these days I’m going to think, I could really go for some French toast right now and then Whoomp (there it is!), pop in the microwave and eat it up. Instant. Easy.
Make-ahead French toast
makes about 12 slices, depending on how long the baguette is.
1 day-old (or two days-old) baguette, sliced into 1/2-inch to 1-inch pieces
1/3 to 2/3 cup of milk (I use 2% usually)
1 teaspoon of vanilla extract
Pinch of nutmeg
Pinch of cinnamon
Pinch of salt
Beat the eggs, milk, nutmeg, vanilla, cinnamon and salt together.
Dunk the slices of bread into the egg mixture and let it absorb, about 1-3 minutes.
Melt butter in pan over medium heat (I like to add a few drops of grapeseed oil to keep the butter from burning).
Place the pieces of bread in pan. Be careful not to overcrowd the pan. Work in batches, if you have to.
Fry until brown on both sides.
Remove and let cool on a wire rack, so it can cool off while maintaining its crisp edges.
Once cooled, place in a plastic bag, separated by wax paper (as shown in the photo).
Freeze! Use within a couple of months.
Place in the oven at 350 degrees F for about 10 minutes, flipping sides at the halfway point.
Place in the toaster oven on the toaster setting for a few minutes.
Reheat in the microwave for about 1 minute or less.
OR! If you’re looking for something a little more savory, try this drunken cheesy bread. It really is one of my favorites.