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Make-Ahead French Toast

Source of Recipe


Cook's Country magazine



List of Ingredients



• 4 Tbsp unsalted butter
  
• 2 cups half-and-half
  
• 2 large eggs
  
• ¼ cup packed light brown sugar
  
• 2 Tbsp all-purpose flour
  
• 2 Tbsp vanilla extract
  
• 2 tsp ground cinnamon
  
• ½ tsp salt
  
• 8 slices hearty white sandwich bread
  






Instructions



1. Make custard:
   Heat butter in large saucepan over medium-low heat until golden brown and fragrant, about 5 minutes. Off heat, whisk in half-and-half, eggs, sugar, flour, vanilla, cinnamon and salt; transfer to a 13- x 9-inch baking dish.
   
   
2. Prepare bread:
   Adjust oven rack to middle position and heat broiler. Set wire rack inside rimmed baking sheet. Arrange bread on rack and broil until golden brown, about 2 minutes per side. Decrease oven temperature to 350° F. Soak half of toast slices in custard mixture until just saturated, about 30 seconds per side. Return soaked bread to rack and repeat with remaining toast. Bake until center of bread registers 160° on an instant-read thermometer, about 8 minutes.
   
   
3. FREEZE:
   Let toast cool on rack 10 minutes, and then freeze until firm, about 30 minutes. Transfer slices to zipper-lock freezer bag and freeze for up to 1 month.When ready to eat, toast in toaster on medium power until heated through. Serve.
   
   Makes 8 slices.
   
   
   






Final Comments


Firm, high-quality white sandwich bread such as Arnold Country White or Pepperidge Farm Hearty White, works best here.