FRENCH TOAST ON-THE-GO: Mornings seem to go by very quickly. But this idea helps make it a bit easier. When time allows, I like to make a whole loaf of French Toast and freeze it so that I can take out one or two slices as needed. Now I am sure that you are asking why I just don’t purchase ready-made French Toast from my grocery’s freezer…this is because I am unable to find a ready-made version with whole wheat bread. My favorite bread to use is PEPPERIDGE FARM 100% WHOLE WHEAT SWIRL bread w/cinnamon & raisins.
In a 10” pie plate, combine 5 eggs, 1 C. milk, and 1 tsp. vanilla extract with a wire whisk. Dip 3 slices of bread in the mixture and cook in a 10 -12” skillet (sprayed w/PAM) over medium-high heat…about 1-2 minutes on each side or until golden brown. Repeat with remaining bread slices. (There are 16 slices, including the ends, in each loaf.) I wipe the inside of the pan with a clean paper towel after cooking each batch of 3 slices and respray the pan with PAM. Allow to cool on a cooling rack and store in the freezer as instructed above for all breads. If you have more than one or two in your household, you may want to cook 2 loaves…if you have teenage boys, 3 loaves may be enough.