Frozen French Toast

Meal-prep French toast that goes from freezer to oven to plate on busy mornings. Thick slices of Texas toast get soaked in a custard of beaten eggs, milk, sugar, vanilla, and nutmeg until every drop is absorbed, then frozen flat before bagging.

Texas toast is the right bread for this because it’s thick enough to absorb a full custard soak without falling apart, and it holds up to freezing and high-heat baking without turning soggy. The slices go into a hot oven brushed with melted butter, flipped once, and come out golden and crisp on the outside with a custardy center.

The high baking temperature is what gives these their crunch. It crisps the butter-brushed surface fast while the frozen center thaws and steams, keeping the inside soft.

Kitchen Tips

• Let the bread soak until ALL the egg mixture is absorbed. This is not a quick dip. The custard needs to penetrate the thick toast completely.
• Freeze uncovered first, then bag. If you bag them while soft, the slices stick together in a solid block.
• Brush both sides with melted butter when baking. It’s what creates that golden, crispy crust.
• Don’t crowd the cookie sheet. Leave space between slices so hot air circulates and each piece crisps evenly.

Variations

• Add a teaspoon of cinnamon to the egg mixture for a spiced version.
• Use brioche or challah instead of Texas toast for a richer, more bakery-style result.
• Top with fresh berries, maple syrup, or a dusting of powdered sugar.