When we head out of town I like to clean out the refrigerator before we go, so that upon return I don’t find some unidentifiable food that’s morphed into something other worldly. I normally make it into an opportunity to eat soups and salads for most of the week prior to the trip. Which in return makes me feel better about gorging myself on vacation food.
Recently we traveled for a long weekend, and I did what I could and used as much produce as possible beforehand, but I still had half of a loaf of bread to leave behind. This was inevitably due to all the salads we ate, but I just popped it in the refrigerator so that it would still be salvageable when we returned. Unfortunately it was a little dry to use for sandwiches, but it was perfect to make a big batch of french toast.
From time to time I will make french toast on the weekends during the school year, but eating it mid-week is a treat for my kids. Occasionally when I have extra time I will make a big batch like this and freeze it for those busy school days.
9 slices of bread, about half a loaf
3 large eggs
3/4 cup milk of your choice, I used unsweetened vanilla almond milk
3/4 teaspoon of maple flavoring
3/4 teaspoon of pumpkin pie spice
1 1/2 tablespoons granulated sugar
powdered sugar and berries for serving
1. In a shallow bowl beat together the eggs, milk, maple flavoring, spice and sugar. Then turn on your griddle to medium and grease it with a little butter.
2. Once the pan is hot, dip each slice of bread in the egg mixture one side at a time. Then cook the bread for 1-2 minutes per side.
3. Serve with berries and powdered sugar. Or cool and store in freezer-safe storage bags. If frozen, microwave for 20-30 seconds per slice.