Since adding a second child to our family, I have learned to not necessarily work harder, but work smarter. Meghan’s been asking for French toast for breakfast often, and as much as I would love to be able to comply and make it fresh for her, some mornings that just isn’t possible.
I had a few options. I could buy the frozen French toast sticks you find in the freezer section of the grocery store. Even before I looked, I knew that probably wasn’t the best option. But when I did investigate, I found far more ingredients than I wanted, including unhealthy oils and extra sugar. Why do you have to add sugar to French toast?! These are already going to be topped with maple syrup, I don’t need even more sugar. Plus, I knew the ingredient “dried egg whites” wasn’t as healthful as the full, farm fresh eggs I would use.
Next option. Limit French toast to weekends when we Daddy is home and we don’t have to rush to preschool.
Oooooorrrr…I could make my own batch of French toast and freeze them. Guess which option I chose?
Yep. Work smarter, not harder. One big batch of French toast is simple to whip up.
You don’t need any fancy-pants bread for this French toast. Kids like it with regular sandwich bread, homemade or store bought. Of course it would also be wonderful with a loaf of brioche or challah. You decide.
Once you have the big batch made, it’s easy to pull a few sticks out of the freezer and pop them in the toaster for a quick breakfast. Meghan prefers hers topped with peanut butter, and then dipped in a little maple syrup. Choose your toppings and enjoy your healthy, quick breakfast!
Make-ahead Freezer French Toast Sticks
Makes 40 sticks
10 slices whole grain bread
3 large eggs
1 cup milk (I use unsweetened almond milk)
1/4 teaspoon cinnamon (optional)
1/4 teaspoon pure vanilla extract (optional)
In a large, shallow bowl, mix your eggs, milk, and cinnamon and vanilla, if using. Preheat your griddle or pan over medium heat. If you aren’t using non-stick, coat with oil or butter. Dip each piece of bread in the egg mixture and turn to coat. Cook in the hot pan until golden brown to your liking, about 2-4 minutes per side. Allow the slices to cool, and then cut each slice into 4 sticks. You can cut multiple pieces at once. Can be stored in the freezer in a glass container or a Zip-lock freezer bag for 1-2 months.