[In response to a request for recipes to freeze for later]
Here's a recipe that is tried and true for freezing and reheating. It makes a nice change from the usual main dishes and soups one would freeze. It's also good as a snack.
(note on bread: you can make as much or as little of this dish as you like. Most people would probably use white bread but I do not recommend it since I think white bread is gross. You can use any sliced sandwich bread or slice your own from a loaf (up to about an inch thick works well). Challah and other soft egg breads are delicious. If you want to reheat the french toast in a toaster, use ordinary square sliced bread. I usually use a plain-tasting whole grain sandwich bread.
Several slices of bread
Eggs (2 eggs is probably good for 8 slices of bread, but start small and add more as needed)
Milk, about 1 tablespoon per egg used (soy and rice milks work fine)
Vanilla, cinnamon, nutmeg (optional)
Butter or oil for frying
Beat eggs well. Add milk and stir. Add a couple drops of vanilla for every couple of eggs. Add cinnamon, nutmeg, or other spices to taste. You want subtlety, not a dessert. You may wish to add a dash of salt. Stir.
Melt butter in pan or heat oil. Submerge the bread in the bowl of egg-milk one piece at a time. Don't soak it in the bowl but make sure all parts are covered. Fry until brown on one side. Add a bit of butter to the top of the bread and flip. Cook until brown on the other side and remove from heat. Repeat until all the bread is cooked.
Serve hot with butter, jam, maple syrup, applesauce, or whatever you wish.
To freeze, let the bread cool and put the slices in a plastic bag or tin foil. They will come apart easily for reheating. To reheat, put in toaster or toaster oven or regular oven. Heat until hot throughout. Eat plain or as above.
Note that when you plan to eat this fresh from the pan it doesn't matter how much batter is on the bread. For freezing and reheating, keep the batter even and not to thick. Be sure to let the bread drip back into the bowl before frying.
(posted to rec.food.recipes 3/98)
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