Freezer French Toast and Waffles

Especially this time of year, I like to have some frozen breakfast or brunch items on hand...they even make quick supper dishes.  These two recipes are a lifeline, and are the kind of things I like to use my freezer for.  I can make them anytime when I'm not as caught up in the holiday bustle.

Here's my favorite recipe for French toast, and the recipe I use for homemade frozen waffles, shared by Bonnie, my sister-in-law of close to 50 years.

French Toast ...Oven Style

  4        Large  Eggs -- beaten

  1        Cup  Milk

  2        Tablespoons  Sugar

  1        Teaspoon  Vanilla Extract

  1        Teaspoon  Grated Orange Peel

     ¼     Teaspoon  Ground Cinnamon

  12      Slices  French Bread or Challah-- 1" thick diagonal slices

             Butter -- melted

In a large bowl, combine eggs, milk, sugar, vanilla, orange peel and cinnamon.  Arrange bread slices on a 10x15" jelly roll pan.  Pour egg mixture over bread and let stand until partially absorbed, turn slices and allow bread to completely absorb remaining mixture.  Place in freezer, uncovered, until firm, about 1 hour.  Using a wide spatula, loosen slices from pan.  Place slices in freezer storage bag; seal and freeze until needed.

To bake:  Grease 10 x 15" jelly roll pan.  Heat oven to 450°.  Place frozen slices on greased pan.  Brush top side of each slice lightly with melted butter.  Bake 8 minutes.  Turn slices; brush with butter.  Continue baking until lightly browned, about 8 minutes.  Top as desired. 

12 Servings

I’m sharing Bonnie’s recipe because I think it will be great to have some waffles in the freezer, ready to feed hungry holiday guests an easy breakfast.  Bake yours according to the directions for your waffle maker.  I toast my frozen ones in my toaster oven to serve.

 Now you can quickly have a waffles for guests whenever they get up.  I pour our syrup into a glass measure and heat it a little in the microwave too, so it doesn't cool off your waffle.

                             Bonnie's Waffles

  1 ¾    Cups  Flour, All-purpose -- 7 3/4 ounce

  2        Tablespoons  Sugar

  1        Tablespoon  Baking Powder

     ¼    Teaspoon  Salt

  2        Large  Eggs

  1 ¾    Cups  Milk

     ½    Cup  Butter -- melted (or cooking oil)

  1        Teaspoon  Vanilla

In 2  quart bowl, stir together, flour, sugar, baking powder and salt.  Make a well in center of mixture, Set aside.

In a small bowl, beat eggs slightly, stir in milk, vanilla and butter (or oil).

Add egg mixture all at once to the flour mixture.  Stir just until moistened.  Batter should be slightly lumpy.

Bake according to your waffle maker’s directions.  When done, lift out and serve or put on rack in a half sheet pan and keep warm in oven until ready to serve, or let cool on rack and freeze.  (If freezing, don't cook completely.  I cut off a minute or so.  Remove from freezer and toast in your toaster or toaster oven).

Yield:  6 small round waffles or 4 larger ones.