Baked French Toast with Corn Flake Crust: Freezer Cooking Recipe
 
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Cooking Time
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The amount of egg mixture and crushed cereal depends on how thickly you coat the bread and how large the bread is. We double the recipe because these disappear from the freezer quickly!
Author:
Type: Breakfast
Cuisine: Freezer Cooking
Yield: 2 loaves
Ingredients
  • 16 eggs
  • 1 pint half and half milk
  • 1-1/2 Tbls good quality vanilla extract
  • 1 Tbl good quality ground cinnamon
  • 6 c Cornflake Cereal crumbs
  • 2 loaves French Bread (cut 1" thick on a slight angle)
Instructions
  1. Line several baking trays with foil or plastic wrap. Set aside.
  2. Crush the Corn Flakes well and place them on a plate or a flat-bottomed bowl. Set aside.
  3. In a large bowl, whisk the eggs, milk, vanilla, and cinnamon until incorporated.
  4. Soak each piece of French bread for a few seconds making sure it's absorbed into the bread well.
  5. Place each slice of bread in the crushed Corn Flakes pressing them into the bread slightly to get them to stick well.
  6. Cook Now and Freeze:
  7. If you prefer to precook your French Toast, preheat a baking sheet with 2 Tbl butter in a 450 F oven. When hot, add the French Toast and cook for 10-15 minutes or until browned. Flip the toast halfway through cooking to brown evenly.
  8. Serve immediately or freeze for up to three months. Reheat them in an oven or toaster oven. If you'll be reheating in a microwave, skip the cereal because the coating becomes soggy. Uncoated French Toast reheats fine.
  9. Freeze Raw and Cook Later:
  10. Place the coated bread on the baking trays and "flash freeze" them for 30-45 minutes in your freezer or until they're frozen enough to be picked up and handled.
  11. Once frozen, place them in a gallon freezer bag with a "use by" date three months from today.
  12. Preheat a baking sheet with 2 Tbl butter in a 450 F oven. When hot, add the French Toast and cook for 15-20 minutes or until browned (don't thaw first - they bread will become too soggy). Flip the toast halfway through cooking to brown evenly.
  13. Serve with maple syrup, fruit jam, fruit, or powdered sugar.
Recipe by Baby to Boomer Lifestyle at https://babytoboomer.com/2016/02/24/baked-french-toast/