Freezable French Toast
2 loaves sliced bread
6 T butter, browned
3 c half-and-half
1/4 c brown sugar
2 T flour
2 T vanilla extract
1 T real maple syrup
2 t cinnamon
Preheat oven to 350° unless you are going to use the broiler to toast the bread, in which case you can wait to turn on the broiler and then reduce the heat to 350° for the baking cycle.
Heat butter in a saucepan until it has browned, about five minutes. Remove from heat and let cool about five to ten minutes - you want the butter to still be liquid but not so hot it that it causes the eggs to cook when you add them. Then whisk in eggs, half-and-half, brown sugar, flour, vanilla, maple syrup and cinnamon. Pour into a wide, flat container (like a lasagne pan or a big Tupperware container.)
Spray a wire cooling rack with cooking spray (or grease lightly with oil or a little butter) and place it inside a baking sheet. Two if you have them.
Start toasting the bread. You can either use a toaster or arrange the bread on the racks and broil for a minute or two on each side. The idea is to toast the bread and then soak the warm toast in the egg/half-and-half mixture so that it absorbs.
Take two pieces of warm toast at a time and submerge them in the custard for about sixty seconds (you'll start to see air bubbles as if you are drowning them - drowning them in GOODNESS.) Shake excess liquid off and arrange pieces on the wire cooling racks. Mine fit eight perfectly and I baked two sheets at once. Bake at 350° for fifteen minutes, turning after seven minutes (if you are baking two sheets switch their positions in the oven at this time.) Repeat with toast, custard soak and bake until both loaves and the custard are gone.
Let cool on the racks for thirty minutes, then place in freezer for an hour. Transfer frozen toast to Ziploc bags and freeze to store.
To reheat simply pop into the toaster and toast.
Makes 32 pieces. Serves: 1 Patrick.
Notes: Did that make any sense? It seems so obvious when I was doing it (toast soak bake freeze) but I am not sure if I didn't just garble things a little. The idea came from Cook's Country (a magazine I like) but I tweaked it a lot. The process takes time and is a nice weekend project, I think. The payoff comes on weekday mornings when you can create really good french toast in thirty seconds with the toaster. Ta DA!