Warm buttery cinnamon French toast is delightfully sweet and filling for a nourishing breakfast, but not everyone has the time in the morning to wake up early and make up a batch for breakfast. I know I sure do not which is why I make up my batch of cinnamon French toast ahead of time and store it in the freezer properly for mornings when I am craving French toast for breakfast, but don't' have time to do all the pre-work just to make it. This way, on the mornings when I want a cinnamon French toast breakfast all I have to do is pull the toast out of the freezer, place it on a baking sheet, cover it with tin foil and bake it for fifteen minutes in the oven while I am getting ready for the day. It is so much easier and I am able to satisfy my craving for the toast and fill my tummy right up.
The Ingredients You Will Need
The ingredients I use to make my cinnamon French toast are a cup and half of milk, four farm fresh eggs, a teaspoon of vanilla extra, a forth teaspoon of ground cinnamon, a pinch of nutmeg, a pinch of salt, a teaspoon of maple syrup and bread slices. You can choose whichever bread you would like to make your French toast with to achieve the desired texture you wish it to have. I prefer to use Canadian white bread because it is soft and fluffy. Feel free to use your own French toast recipe that you enjoy most as well. I just prefer the cinnamon French toast one my grandma gave me to use. I find it buttery, sweet and savory at the same time.
The materials I find useful for making the French toast are a wire whisk, spatula, a non-stick skillet pan and a cooling wrack. For freezing the French toast, I find having a large gallon size bag and wax paper is handy to have on hand, but if you have a freezer container that you prefer to store your French toast in that is perfectly fine too. However, just make sure you separate each slice of French toast you store in the container between wax paper or the toasts will stick to each other.
Making the Cinnamon French Toast
The way I make my cinnamon French toast is by first making sure my non-stick skillet pan is heated to three hundred and fifty degrees. Then I make the dipping mixture for the French toast by carefully measuring out and combining the milk, eggs, vanilla, spices and maple syrup together in a large bowl with a wire whisk until I get a liquid custard like mixture. After, I dip each slice of bread into the mixture, place them onto the hot skillet pan, and cook them on each side for two minutes. If they are cooked properly, they should have a golden marbled like color to them with some brown throughout. In texture, they should not be soggy, but a bit firm when you touch them kind of like a sponge that bounces back after you squeeze it. However, do not squeeze your French toast to test if they are done or not, or you will have sticky hands and no yummy breakfast to eat.
Cooling the Cinnamon French Toast
Once the cinnamon French toast is all cooked up, it is best to place them onto a cooling wrack to cool off. If you place them straight into the freezer bags after cooking them you risk melting the plastic freezer bag or container, and the toast becomes really soggy and looses its flavor. Cooling the toast on the wrack takes about thirty minutes.
Packaging the French Toast for Freezing
When it comes time to freeze the French toasts, wrap each one in wax paper carefully and place them into the freezer bag or container carefully. Make sure that each toast is not squishing another one. You want your toast to have body to it when you take it out of the freezer to warm up and eat for breakfast. After, seal the bag or container up and freezer your French toast. The toast should stay fresh in the freezer for to two months although I do try to eat mine within a month because it does tend to loose its flavor.
Warming the Frozen Cinnamon French Toast up for Quick Breakfast Now, as soon as you get up in the morning go straight to the kitchen and turn your oven on to four hundred degrees, place the amount of frozen French toast slices you desire to have right onto a cookie sheet, cover the cookie sheet up with tin foil and bake the toast in the oven for fifteen minutes. While the French toast is in the oven, go get ready for the day. Once the time is up, you should be ready depending on how long it takes you and you can pull the French toast out of the oven, put it onto a plate, pour syrup or sprinkle fruit onto the top of it and eat it down for a hearty breakfast.
However, if you have too really hurry in the morning and still want a quick breakfast, pop a few slices of the frozen French toast into a microwave on high for a minute and half or until hot. After, put your toppings on and eat it down. You can also put some frozen slices in a container and take it with you to go and as soon as you reach where you are going, you can warm it up and eat it there, which I have done myself. Just do not forget your toppings and syrup or you will be bummed.
You see, you can have French toast for breakfast on any morning you wish to eat it to fill up that starving tummy. Just do all the prep work ahead of time and freeze it. That way, it is easier to make when you want it.