Layered French Toast

I’ve been going through all my recipes and trying some new ones.  I’m still working on having a new menu by January.  When I introduce a new menu item to the children I have to also make sure I don’t do it on a day when we would normally have one of their favourite meals.  The disappointment in missing a much anticipated meal could affect the response the new menu option.

One menu item I know I cannot replace is the Layered French Toast.  Many times parents have asked me for the recipe and I’ve always said it was on the recipe page of my website but I just checked and realized that it isn’t.  Well, it should be because it has been a favourite lunch for at least six years now.  In fact, the reason I developed this particular recipe/method is to save time because I had to make so much of it and even though my griddle holds eight pieces of bread I cannot prepare French toast as fast as the children eat it.

So, for anyone who’s interested, here is how I make it (please note – amounts are approximate since I never really measure anything).

Layered French Toast

  • 10 large eggs
  • ¼ cup of sugar
  • 1 tsp vanilla
  • 1 cup of milk
  • ½ tsp of salt
  • Thick sliced bread like Texas Toast
  • Applesauce or other fruit
  • Brown Sugar

Whisk together first five ingredients.  Dip slices of bread in egg mixture and place on heated griddle to brown both sides. Continue until all egg mixture is used up – I usually get about 20 slices of French Toast but will need only 18 to fill the pan.  Place six slices of French Toast on bottom of greased 9 x 13 inch pan.  Spread with applesauce or other fruit – I have used grated apples, fresh berries, canned peaches or pie fillings but applesauce is the favourite.  Sprinkle with brown sugar. Add another layer of six pieces of French toast followed by applesauce and sprinkled with sugar.  Top with third layer of French toast.  Drizzle with a small amount of syrup if desired.  Cover with tin foil and refrigerate and reheat in oven when needed.

I make this in the morning before the children arrive and then pop it in a 275 degree F oven before we go outside to play and then it is ready for lunch when we come in since we’re usually out for about two hours.  I suppose a higher temperature would reheat it quicker.  I serve it with salad and milk.

 

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