When B was allergic to dairy I made French toast without any milk...just eggs and vanilla...and that is still the way I like it. The inside doesn't get as soggy and the outside is crispier.I just whisk together 1 egg and 1/2 teaspoon of vanilla for every two slices of bread (you might need to change the proportions depending on the size of your bread slices), quickly dip the bread slices on both sides, and fry on a lightly buttered griddle until golden.
I usually make big batches, let the slices cool on wire racks, place them on cookie sheets and freeze until solid, then pack in a freezer safe container. They reheat nicely in the microwave and/or toaster. More economical than the store-bought frozen French toast and you can make them a lot more healthy by using whole grain bread.
3 comments:
i LOVE this idea, jessica. the freezing of them. i usually just make my french toast {and most everything for that matter} with soy/rice milk.
I have never thought about freezing French Toast. I'll have to make a big batch and do this.
I have never heard of frozen french toast.. you cant buy it at the shops here.. what a great idea
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