That you can freeze leftover French toast batter (egg, milk, vanilla, etc blended together).
I needed an easy and satisfying dinner for Tuesday. I had an afternoon dentist appointment followed by picking up one daughter and driving her to a meeting. I was frazzled afterward. So breakfast for dinner was my plan.
French toast is faster and easier than pancakes, so I went with that. And, I had some French toast batter in the freezer needing to be used up.
When I make French toast I make 2 batters, one with soy milk for me and the other with cow's milk for the rest of the family. The soy milk batter makes too much for the amount of French toast I will eat in one sitting. So I freeze the leftover batter. I could just make extra pieces of French toast and freeze those. But sometimes I don't have enough bread to make extra French toast, and most of the time I'd rather have a freshly cooked piece of French toast as opposed to a warmed up one from the freezer.
The batter doesn't suffer any from the freezing. If anything, it becomes more orange-y yellow and slightly thicker. Freezing eggs causes this. When freezing beaten eggs to use in the future, they also deepen in color and thicken slightly. I find with the French toast batter, it isn't so thick that I need to add anything to the liquid. It works just as well as if I'd beaten up an egg and added milk, fresh. I thaw the frozen batter still in the container but set in a warm water bath until I can break it easily with a fork. It only takes a few minutes, then I'm ready to soak slices of bread.
Occasionally I mix up way too much batter using cow's milk. In that case, I freeze the extra batter in 1/2 cup amounts. A half-cup is about right for 2 slices of bread By freezing in these small quantities, anyone in the family can make themselves a little batch of French toast.
Thought I'd share about freezing French toast batter. The rest of our dinner -- stewed prunes, sausage and peppers, and mixed vegetables (frozen). It was an easy dinner and gave me time to relax in the evening.
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