HEAT oven to 500°F. BEAT eggs and milk in large bowl until blended. POUR 1/2 of the egg mixture into 13 x 9 x 2-inch baking pan. PLACE six bread slices in pan; TURN slices over and LET stand until egg mixture is absorbed. PLACE bread in single layer on well-greased baking sheet.
REPEAT with remaining egg mixture and bread, using a second baking sheet.
BAKE in 500°F oven 6 minutes. TURN slices over; SPREAD with butter if desired. BAKE until golden brown and no visible liquid egg remains, 3 to 4 minutes longer. SERVE or FREEZE for later use.
INGREDIENTS
large EGGS
12
milk
1/2 cup
day-old white OR whole wheat bread
12 slices
tips
Serve with your favorite syrup or preserves, or try applesauce, vanilla yogurt, cinnamon sugar or chopped nuts.
To freeze: Cool French toast on wire racks. Return to baking sheets; freeze in single layer 1 to 2 hours. Wrap well, individually or stacked; freeze up to 1 month.
To reheat frozen French toast: Single servings can be reheated in the toaster. To reheat more servings, unwrap slices, place on baking sheets and bake in preheated 375°F oven until hot, 8 to 10 minutes.
This recipe is an excellent source of protein, choline and folate, and a good source of vitamin D and vitamin A.
American Egg Board