Creamy French Toast // Q Kitchen

 Ingredients:

1/2 loaf sturdy bread ( I used half of a french bread loaf, cut in half 2 times then cubed)

2 cups flavored liquid coffee creamer of your choice (or 2 c milk)

16 large room temperature eggs beaten until all yolks are broken and mixed well with whites

1 Tbs each: cinnamon, nutmeg and vanilla

1 stick melted unsalted butter ( or 1/2 C) **VERY IMPORTANT** I usually add this the day of baking

Mix the creamer (or milk), beaten eggs, cinnamon, nutmeg and vanilla. 

Cut all slices of bread into 3 strips and add in small batches to the fluid mix ensuring all sides are evenly coated. Pleace each dipped piece of bread onto a generously greased cookie sheet and bake in a 350 degree preheated oven for 8 - 10 minutes on both sides. Be sure to flip after 8 minutes so neither side is soggy or (worse) burned. When the french toast is gently browned (or browned to your liking) and is easily lifted with an egg turner or spatula, remove all pieces gently from the cookie sheet and place on a cooler rack until they are completely cooled.

Place on a cookie sheet in a single layer in freezer to allow each slice to freeze individually.  After 3-4 hours, remove 3-4 slices and wrap together with wax paper and place in a freezer bag OR put all the slices neatly into the gallon sized freezer bag. Be sure to get all air out of your bag then zip completely before returning to freezer.. These can be taken from freezer night before and microwaved wrapped in a paper towel for 30-45 seconds then eaten OR removed directly from the freezer bag and heated in a microwave wrapped in a paper towel or parchment paper for 45 seconds on each side. ALWAYS REMOVE ALL AIR FROM FREEZER BAG before returning it to the freezer.