Wednesday, October 24, 2012

In the Kitchen with Jason: French Toast

Nothing beats a hot plate of french toast for breakfast. The problem is who wants to spend all that effort right after waking up to make a batch of it? Not me! Well, I have a solution for you! Make it ahead of time, toss it in the freezer and then all you need to do when you want some is pop a couple pieces into your toaster. Tah dah! Near instant french toast with no work.

  • 6 eggs
  • 1 1/2 cups milk
  • 1 1/2 tsp vanilla extract
  • 1 1/2 tsp cinnamon
  • 1 loaf texas toast
  • Mix together all non-bread ingredients.
  • Heat a skillet or frying pan over medium heat.
  • Dip a piece of texas toast into the batter, making sure both sides are covered.
    • Let the excess drip back into the batter bowl.
  • Fry the battered bread until browned on each side
    • This took about 1 1/2 to 2 minutes per side for me but may be different for you.
  • If using a skillet, you can make multiple pieces at a time, but either way, repeat until all the bread is gone.
    • You will have a little left over batter.
  • Lay flat and flash freeze in your freezer for about 15-20 minutes.
    • I had to do this in batches.
  • Return frozen french toast to texas toast bag and place in freezer.
  • Toast in a toaster and serve with maple syrup whenever you want some delicious french toast.
Please enjoy!

-Chef Jason

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