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French Toast;done right

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French Toast Done Right

We don’t get to have leisurely breakfasts together very often, but when we do, it’s always a hit.   I call it French Toast done right for a few reasons.  Most importantly, it is prepaheadable, in fact,  it needs to be made a day ahead the bread can soak up all that eggy goodness.  Perfect to add to a weekly meal plan.

But that’s only one of many fabulous things about this recipe.

  • Meal prep friendly
  • Freezer Friendly
  • Serves a crowd
  • Reheats well in toaster

What to serve with French Toast?

Cracking eggs into a white bowl
Break eggs into a medium sized bowl.
Whisk together egg, heavy cream, cinnamon
In a 9X13 alternate layers of egg custard and bread.
Two slices of bread soaked in egg cream mixture in a pan frying in butter until golden brown.
Pan fry slices in butter until golden brown on both sides.
Freeze slices of cooked french toast between pieces of waxed paper
Ziplock Bag with cooked and frozen slices of french toast.
Store cooked and frozen slices of french toast in a ziplock freezer bag.
Reheat French Toast in the freezer
Reheat French Toast in the freezer

French Toast Done Right

Prepare one day in advance. Makes 12 slices. Perfect with homemade bread! This can be doubled for a large family gathering or to freeze for popping in the toaster.
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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast
Cuisine American, Meal Prep
Servings 6 people


  • 12 slices bread
  • 1 ½ cups heavy cream
  • 6 eggs
  • 1 tsp vanilla
  • 2 tbsp sugar
  • *optional 1 tsp cinnamon
  • butter for frying

Garnish: maple syrup, powdered sugar, berries, whipping cream (see below)


    • Instructions:
    • Blend eggs, sugar, and vanilla together. • Combine with heavy cream and mix well.
    • Stir in cinnamon if desired.
    • In a 9x13 dish, pour in enough cream and egg mixture to cover the bottom.
    • Place slices of bread side by side in a single layer and pour the egg mixture on top of each slice. Add another layer and add pour more egg mixture.
    • Flip the bread over to make sure all bread slices are wet.
    • Cover the dish and refrigerate overnight to fully absorb the egg mixture.
    • In a large skillet, melt some butter over medium heat and saute the french toast until nicely browned on both sides.
    • *soaked bread slices are easiest to transfer out of the refrigerated dish with a spatula.
    • Keep warm until time to serve.


    Whipping Cream Makes 1 ½ cups 1 ½ cups heavy cream • 2 tbsp sugar Instructions: • Beat with electric or hand mixer on high speed until soft peaks form. • Do not over whip and break the cream. • Store in an airtight container in the refrigerator until needed.
    Tried this recipe?Let us know how it was!
    By on April 8th, 2019
    Lara Brooks

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