I had been wanting to make a huge batch of French toast to put in the freezer for several weeks now. I finally got to it on Sunday morning.
I’ve used this same recipe for many years.
I use millet flour and more cinnamon than called for. More vanilla too plus I add ground allspice. The “milk” these days is plain coconut milk 3 parts to 1 part thick raw cream. I made a double batch.
Because I use a millet bread, I don’t soak the slices, just quickly dip to coat, flip and into the pan. There are 2 reasons for this. First, if one soaks millet bread, it comes to pieces quickly. Second, I intend to freeze these, and if they are at all soggy, I’ll never separate them for heating in the toaster.
I use a huge tablespoon of our raw cream butter per pan load.
They are laid out to cool and dry out some before going to the freezer. I got 25 slices in the freezer and ate 5 for breakfast. Yum!