Does anyone else dread breakfast? I mean not at much as dinner, obviously, but I feel the pressure of feeding my kids something that is nutritious and will hold them until snack (at least my little ones get snacks) but also something they can eat without my help. Zach can do cereal…but it almost always spills right when I am in the shower or straightening my hair. AKA I can’t stop what I am doing.
So I started batch cooking breakfast items and freezing them. And I love it. As my sister would say, technically you can buy all the items I make and freeze. And honestly, now that I am back full time I do usually buy them. But I still really like to make the stuff too, when I have a little time.
This weekend I bought some “Renaissance bread” at Randall’s only because I wanted to make french toast for the boys and wanted it to be with a hearty wheat bread. Oh it is hearty all right, the first two ingredients are wheat flour and barely. My children might come to hate me in the future I know.
But look how pretty they turned out!
I decided I did not have the time to stand at the stove (that and the fact that James is always “helping” me with everything which is somewhat of a fire hazard) so I searched around for a way to bake it in the oven. After wading through entirely too many french toast casserole recipes I found a non-casserole that I re-worked a tad for me.
It was so much faster than just doing 4 at a time. I squished 10 slides on the cookie sheet and they all turned out perfectly. In case you would like to make them as well, I put the recipe below. I included some pineapple puree which is from a Deceptive Delicious recipe and makes the french toast a tad sweeter without anyone being the wiser, but you could obviously leave that out.
Zach was very excited when I told him we were having french toast for breakfast.