It’s time for Friday Fancies! Earlier this week Catie Rhodes blogged on household tips that are cheap or make your life easier, from cleaning to cooking: “Household Hacks.”
So here’s my tip for the person who’s too busy to make a scrumptious breakfast every morning. Not only that, but I hate to cook, so I’ll include a recipe “shortcut.”
Breakfast is the most important meal of the day, and for me, fitting protein in is a challenge. French Toast is a great way to get that needed protein and enjoy a delicious breakfast. So first, here’s my recipe. Note: I don’t actually use measurements, so these are approximations. Catie wanted to know how I kept the French Toast from sticking to the pan. I honestly don’t know, but if you have that problem, maybe you can compare recipes and see if something I do makes the difference.
* A loaf of bread (I use brown rice bread)
* 2 eggs (if you’re going to make the entire loaf)
* 1/2 cup of milk (I use almond milk)–my mom informs me this is too much, but I try to make the mixture last long enough to use up the whole loaf, and I’ve never noticed a problem. Again, the measurement is an approximation.
* 1 tsp vanilla (I probably use a little more because I love the flavor)
* Cinnamon (as much as you want, IMO)
Mix all ingredients in a bowl, dunk the bread, and fry in a pan already heated to temp on medium high. Make as much as you want, because after they all cool, put them in serving-size Ziploc bags and store them in the freezer. When you want them for breakfast later in the week, just pop them in the toaster on defrost!
Want a little something extra to make that French Toast interesting? Take 1/2 package of cream cheese (or Tofutti) and 3 Tbs of your favorite jam and mix together. Store it in the fridge as an easy spread. (I adapted that from a recipe for stuffed French Toast. See what I mean about shortcuts? I am so not a gourmet chef.) Add real fruit for an even tastier meal!
That’s it. I hope you find this trick for the kitchen useful in your busy lives.
Have any recipe shortcuts to share or tips on making good food with a busy schedule? (Or for people like me who just don’t like spending time in the kitchen.) I love hearing from you!
Ooh, French toast! I haven’t had this in a long time – thanks for the recipe:)
Sounds DEVINE and honestly, I never thought of freezing them before – genius. And the spread sounds delicious. YUMMY! Happy weekend!!
I do this with waffles. I make up a batch, 3x what I need for a Sat or Sun morning breakfast, then freeze them for easy weekday breakfasts. I’ll definitely do this with french toast now! (BTW I’m with your mum, 1/2 cup of milk is too much. I use 3 eggs and 1/4 cups of milk per loaf.)
Maybe I’ll try more egg next time.
My husband makes french toast and waffles every week so he can have them whenever he wants. I do think you need a little oil spray in the pan before you cook the french toast. Your spread sounds yummy…for any kind of toast actually!
Oh yum! That’s breakfast tomorrow, no question!
I love french toast but never thought about freezing it.. hmm will have to try this out.
I’m going to have to write this recipe down. Ever since I saw the title to your blog post, I’ve been craving French Toast! I’m about as big on cooking as you are, so this works well for those rare times I actually bother to eat breakfast. Of course, I could just have it for dinner!
One fun thing I do when “breakfast for dinner” sounds good is to make breakfast burritos. You saute some onions and green peppers (that were diced first) in a bit of butter. Then add a bit of hamburger meat, not much, maybe a quarter pound or so depending on how much you want. Cook all that together and scramble some eggs on the side. Once the meat is done, drain all excess oil out and mix with the eggs. Add your favorite shredded cheese and some diced tomatoes. Warm up some flour tortillas and our the omelet in. I add sour cream to this as well.
This whole process doesn’t actually take that long and tastes great. It is easy to modify the amount based on how many you need to feed. It is just my husband and I so we don’t eat a lot.
Susan, your recipe sounds like you could also make enough for leftovers and just re-heat it. I have yet to find a gluten free tortilla that not only tastes good, but doesn’t fall apart.
There is usually some leftovers since I get a little excited whenever I do make it. It can all be heated back up for the next day. Due to your dietary needs, just follow everything else except pick a bread that is okay for you.
Ooh I luuuuuurve French toast. My dad used to make it for us as a special treat when we were kids, but I don’t think I’ve had it in years and years. I am going to try out your recipe!