Well, what do you know? There IS a way to improve upon French toast. And it entails making it in advance so you can just pop it in the oven whenever you want to eat it. This is either a) proof there is a God, or b) Nana is really smart.
I am guessing that Sister Marie up there is reminding me that French toast does not prove a higher intelligence. So, I guess Nana is just smart and knows her French toast.
Like any regular old French toast, you make an egg custard that the bread gets soaked in. But instead of cooking it right away, you freeze it solid on the baking sheet. You can then either brush it with butter and bake, or pop it into some ziplocs for later use. We made some the same day and used the second batch a couple of weeks later for an impromptu breakfast-for-dinner.
So listen, the reason this recipe is better, besides the obvious grab-and-go aspect when you’ve made it ahead, this French toast actually PUFFS UP, not unlike a tiny bread version of a souffle. The edges of the bread are really pleasingly crunchy and the interior is super custardy and light. Really, really good. Really.
In fact, there is never a reason for me not to have these babies kickin’ it in my freezer at all times.