Serving
We love our French toast with some butter and a little maple syrup. Consider setting out your butter well before serving so that it is easy to spread. We love serving fresh fruit and bacon when we put out a big breakfast inspired spread. My fruit salad recipe would also make a great addition to this table. In addition to the batter, the other thing that puts this recipe at the top of your breakfast bucket list, is how we handle the bread. Traditionally, this recipe was a way of using up stale bread instead of wasting it. Here, we are drying the bread first to replicate that. By first drying it out, we make it primed to absorb as much of the egg batter as it can. This leaves us with French Toast that if full of great flavor all the way through. In this recipe we used Texas Toast for convenience. It is already cut, and it is the perfect thickness for great big pieces of French Toast. Other great choices for making this recipe are challah, French bread, or sourdough. Whatever you use, make sure to cut thick slices of bread, about one inch thick. We like to set our oven to “warm” (or just keep it at the 200 degrees you had it at for drying out the bread). Then we set a casserole dish with a cover in the oven. As we finish pieces of toast, we pop open the oven and toss them in the covered casserole dish. When we go to sit down for breakfast or brunch, all the pieces of French Toast are perfectly warm.
Storing and Reheating Leftovers
Left over French toast can be stored in an airtight container, after cooling, for up to four days. To reheat it, warm up a skillet on the stove top, spray it lightly with cooking spray, and heat the toast over low heat for 2 to 3 minutes on each side.
