This recipe for Make-Ahead French Toast means you can enjoy this breakfast favorite ANY DAY of the week! Don’t stress in the mornings, these slices of French Toast can be cooked in the toaster from frozen – then smothered with maple syrup and served with a side of juicy fresh fruit – it’s what breakfast (or brunch) is all about!
I have included affiliate links to useful products and services related to the topic of this post.
If you purchase via the links I may earn a commission.
As an Amazon Associate, I earn from qualifying purchases.
Read Full Disclosure Policy
Make-Ahead French Toast
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions and to ensure that you have all the ingredients and equipment required as well as understand the steps and timings involved.
There is just something about lounging around on a lazy weekend and noshing on French Toast that just makes everything okay!
Now, before I visited the USA for the first time, French Toast, to me, was called eggy bread. We would make it on the weekends by soaking slices of bread in some beaten egg with a bit of milk and fry it in a pan. I even remember making it on a campfire at a Girl Guides camping trip – we would typically eat it more savory-style with ketchup!
French Toast sounds so much more fancy though, and the American version which we have grown to love is sweet and yummy, especially when served with syrup and some fresh berries.
It’s actually really easy to make French Toast, but you do have to wait for the egg mixture to soak into the bread before frying. Use thickly sliced bread, and if it’s a little on the stale side, that’s okay, just leave it to soak for a bit longer.
If you want to make your morning routines faster, the make-ahead recipe in this blog post means you can prepare in on the weekend when you have more time, freeze it, and cook straight from frozen in the toaster – simple!
This recipe uses American cups. They’re a handy piece of kitchen equipment to have along with a kitchen food scale. Having both in your kitchen means you’ll be able to make all of the different recipes on my blog as I use both cups and weighted measures.
What Can Be Served With French Toast?
If you’re enjoying this as a sweet breakfast you can top it with:
- Cinnamon Sugar – easy to make using ground cinnamon mixed with sugar (2 Tbsp cinnamon to ½ cup sugar – or adjust according to your taste)
- Maple Syrup – use 100% for all-natural flavor
- Honey – buy local if you can!
- Powdered Sugar – icing sugar in the UK
- Fresh Berries – or other seasonal fruits
- Chopped Pecans – or other nuts like flaked almonds
- Chocolate Chips
- Whipped Cream – for when you’re feeling really decadent!
Savory toppings like bacon, sausage, and avocado will also go really well with French Toast!
More Recipes Using Eggs
One of the hero ingredients in this recipe is eggs here are some more recipes using the same:
- Hong Kong Egg Tarts – Chinese New Year Recipe
- Super Easy Eggnog Recipe
- Pastel de Nata – Portuguese Egg Custard Tarts
More Breakfast/Brunch Recipes
Looking for more ideas for breakfast or brunch? Check these recipes out next:
- Cheese & Bacon Eggy Bread Bake
- Bacon + Egg Bread Bowl
- Zucchini + Eggs
- Banana Oat Breakfast Muffins
- Berry Cheesecake Parfaits
- Hawaiian Pineapple Coconut Bubble Bread (aka Monkey Bread)
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!
How Can I Make French Toast Ahead?
Just check out the recipe card below with full ingredients, instructions, and demonstration photos. You can print the card out too (don’t worry, the pics don’t print to save your ink!).
- 6 eggs
- 2 Tbsp sugar
- 1 tsp vanilla
- 1 tsp cinnamon, optional
- 1½ cups heavy cream (double cream)
- 12 thick slices bread
- Butter, for frying
- Maple syrup
- Powdered sugar (icing sugar)
- Fresh berries
- Chopped pecans
For the Whipped Cream
- 1½ cups heavy cream
- 2 Tbsp sugar
- Place the eggs, sugar, vanilla and cinnamon (if using) into a large mixing bowl and whisk together. Pour in the cream and mix well to combine.
- Using a large (approx 9x13") dish or container, pour in the egg and cream mixture to cover the bottom.
- Place the bread slices side by side in a single layer into the dish. Pour more egg mixture on top of each slice before adding another layer of bread and the rest of the cream and egg mix. Flip the bread over to make sure all the slices are coated and wet.
- Cover the dish and refrigerate overnight to fully absorb the egg mixture.
- To cook the French Toast, melt some butter in a large skillet over medium heat and add two slices of the soaked bread. Sauté until nicely browned on both sides. (Use a spatula to transfer the soaked bread from the dish)
- If serving immediately, keep the toast warm until all are ready and serve with favorite toppings suggested in the ingredients list.
- To make whipped cream, use an electric hand mixer to whip the cream and sugar until thick and fluffy. Be careful not to over whip as it will split and turn into butter! Store in an airtight container until needed.
- If making ahead for another day or the weekend, cook as in step 8. Place on a wire rack to cool and then stack between layers of freezer paper and leave to cool.
- Transfer the stack(s) of toast to a plastic freezer-safe (Ziploc) bag and seal. Place in the freezer for up to two months.
- No need to defrost when ready to enjoy - simple pop into the toaster to heat through.
- Serve as desired!
Double or triple the mixture as required for your family.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 229Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 127mgSodium: 196mgCarbohydrates: 19gFiber: 1gSugar: 5gProtein: 7g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.