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FRENCH TOAST BRUNCH FOR A CROWD

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Fleur May 16, 2007 04:43 PM

I just picked up the two and half foot long Challah Bread from Zaro's. It is so delicious, the aroma just fills the kitchen.

I am looking for a great recipe for French Toast that I can make in quantity. For eight people with lots left over.


I am making a Brunch for my Grandmother and a some of her friends. She is almost 100, God Bless her, and loves French Toast. The rest of the Menu is Kir Royale, French Toast with assorted Jams and Toppings, like Maple Syrup, Honey Butter, and a fresh fruit salad .

I would like to make it ahead in my kitchen, and bring it over to her house already done.

I would like to make extra so she can put it in her freezer. I have heard French Toast can be frozen, and re-heated in a Toaster Oven.

I looked at Cook'a Illustrated 's recipe, and it calls for flour ??? Does this sound right ?

Any ideas and suggestions will be greatly appreciated.

  1. h
    harryharry May 16, 2007 05:02 PM

    Cut it in slices or chunks - soak in a mixture of milk &/or cream, eggs, vanilla, sugar &/or maple syrup - and orange zest - put in a casserole (add sliced bananas if you want) - sprinkle top with more sugar and bake -

    3 Replies
    1. re: harryharry
      Axalady May 16, 2007 05:14 PM

      Don't remember where I got this recipe, but it's fabulous. Make two, serve one at the brunch, make individual size servings out of the other to freeze for your Grandmother.

      10 cups white bread cubes
      1 - 8 oz package low fat cream cheese, softened
      8 eggs
      1 1/2 cups milk
      2/3 cup half and half
      1/2 cup maple syrup
      1/2 teaspoon vanilla extract
      2 tablespoons confectioners sugar

      Place bread cubes in lightly greased 9x13 inch baking pan.
      In a large bowl, beat cream cheese with electric mixer at medium speed until smooth.
      Add eggs, one at a time, mixing well after each addition.
      Stir in milk, half and half, maple syrup, and vanilla until mixture is smooth.
      Pour the cream cheese mixture over the bread, cover and refrigerate overnight.
      The next morning, remove souffle from refrigerator, let stand at room temperature for 30 min.
      Preheat oven to 375 degrees
      Bake, uncovered, for 30 minutes in the preheated oven or until a knife inserted in the center comes out clean.
      Sprinkle with confectioners sugar, serve warm.

      Yummy and easy to transport. Also have made Ina's challah french toast. Yummy too.

      1. re: Axalady
        King of Northern Blvd May 16, 2007 07:17 PM

        I've been making this exact recipe for years and it is always a hit. A friend gave me the recipe so I'm not sure where it really comes from...

      2. re: harryharry
        f
        Fleur May 16, 2007 09:15 PM

        Thanks, but I am looking for a classis recipe for Frenct Toast, battered and fried in butter that can be reheated.

      3. v
        valerie May 16, 2007 07:02 PM

        This Baked French Toast Casserole may not be exactly what you're looking for, but it is delicious (and sinful)! My grandmother (who lived to 99) would have loved it!

        http://www.foodnetwork.com/food/recip...

        3 Replies
        1. re: valerie
          f
          Fleur May 16, 2007 09:18 PM

          Thanks for all the delicious recipes.

          I am really looking for a terrific French Toast recipe made with the Challah bread sliced thick, dipped in a delicious milk,egg bath, then pan fried in butter.

          One that can be pprepared ahead and reheated.

          And frozen in individual slices to be reheated in a toaster oven.

          1. re: Fleur
            Axalady May 17, 2007 06:04 AM

            Fleur, here's a link to the Ina Garten Challah French Toast recipe I mentioned:
            http://www.foodnetwork.com/food/recip...

            1. re: Fleur
              p
              Procrastibaker Mar 18, 2009 01:41 PM

              If standard French toast is what you're looking for I'm not sure you really need a recipe. You can just use whole milk to make it richer and maybe sprinkle in some cinnamon or nutmeg and some vanilla.

          2. hitachino May 17, 2007 07:14 AM

            not very chowish, and this may be common knowledge but it was new to me --- you can make various flavored 'syrups' for people to choose from by heating fruit jellies and applesauce (throw in clove, cinnamon, nutmeg, or any other spices might complement the fruit for each one)

            1. Carb Lover May 17, 2007 07:44 AM

              I've been wanting to try this deep dish brioche french toast recipe for forever but tend to prefer savory over sweet for breakfast. Sounds like your grandmother would like it...

              http://www.leitesculinaria.com/recipe...

              1. p
                pindapanda May 17, 2007 08:06 AM

                I have a great recipe for french toast. Use your challah bread as it makes the best french toast. Here is the recipe.

                2 cups half and half or whip cream
                2 cups milk
                1/3 cup white sugar
                1/4 tsp cinnamon
                4 eggs
                Spray a 9 x 13 baking dish with Pam. Lay bread in the dish and pour this mixture over. Soak overnight in refrigerator and fry in butter the next morning. DELICIOUS. I put maple syrup and fresh fruit on mine but you can put out jam if you like or anything you want to go on top.

                1. r
                  rowboat Mar 16, 2009 07:59 PM

                  I'm doing a day-after brunch for immediate family after my daughter's wedding. What can I make the week ahead and freeze for about 20 people?

                  1 Reply
                  1. re: rowboat
                    maplesugar Mar 16, 2009 10:15 PM

                    >Waffles freeze well, make a few batches and to reheat toast them like you would your average toaster waffle. Serve with fresh season fruit/fruit salad and whipped cream and/or chocolate sauce.
                    >The night before you can put together a strata or french toast casserole and pop it in the oven just prior to brunch. (doesn't quite fit your make and freeze request but it can at least be made ahead)
                    >Pound cake and banana bread both freeze well
                    > purchase frozen croissants and bake off the morning of. (you'll need a few hours for them to thaw...so check the directions)

                    Hope that helps get you started,
                    M

                  2. s
                    Stuffed Monkey Mar 17, 2009 04:42 PM

                    Muffins and scones freeze very well and you can make a large bach of the batter/dough and divid and do multiple flavors. Flavored butters such as strawberry made by whipping butter with jam are a nice touch and also could be done ahead.

                    1. soniabegonia Mar 17, 2009 05:24 PM

                      You can certainly add flour to the custard but by no means necessary. You can also add beer (stout is nice) to it. Brown in a skillet, move to a buttered cookie sheet and put in the oven to puff up. Pretty fool-proof, French toast is.

                      1. p
                        Procrastibaker Mar 17, 2009 05:57 PM

                        This recipe for blueberry/pecan baked French toast is no-fail and outstanding. You'd probably need to let your challah stale a bit. You can also skip the berries and pecans and opt for your own toppings. I made it in a 10 in ceramic pie plate. I do remember having to cook it longer than 20 minutes-- maybe 30? No doubt due to my choice of dish!

                        http://www.epicurious.com/recipes/foo...

                        1. sarah galvin Mar 18, 2009 11:58 AM

                          I would make your favourite (or your Grandmother's favourite) recipe. Cook as directed. Place on a greased baking sheet and freeze. Take out of the freezer and put a piece of parchment paper or saran between each piece and stack in a ziploc bag. Easy to get out and pop in a toaster.

                          1. JoanN Mar 18, 2009 02:44 PM

                            Not classic in the sense that you batter and fry bread slices, but this is do ahead and marvelous. It's my go-to for overnight guests who now request it whenever they come.

                            http://www.epicurious.com/recipes/foo...

                            3 Replies
                            1. re: JoanN
                              drewb123 Mar 18, 2009 06:37 PM

                              I tried this last year and IMHO I think paula deen's french toast casserole is a wee bit better :)

                              1. re: drewb123
                                JoanN Mar 18, 2009 06:58 PM

                                Thanks. I've made note of it and will give it a try. I'm also looking forward to trying this one from "Bon Appetite, Y'All."
                                http://www.globalgourmet.com/food/coo..
                                I need more overnight guests to give these a test run.

                                1. re: JoanN
                                  drewb123 Mar 18, 2009 07:03 PM

                                  mmm.. sounds great!

                            2. TrishUntrapped Mar 19, 2009 05:03 AM

                              This is a very special French Toast recipe that I invented. I am adjusting it for the quantity you are looking to make.

                              Orange French Toast

                              10 eggs
                              2/3 cup milk
                              2/3 cup frozen orange juice concentrate, completely thawed
                              Challah bread
                              Fresh orange zest for garnish

                              1. In a 13 x 9 x 2 baking dish, or bowl, crack the eggs and whisk in the milk and thawed orange juice concentrate.

                              2. Slice bread and dip it in the mixture.

                              3. Cook slices on hot oiled griddle or frying pan.

                              Before serving, garnish by microplaning or finely grating fresh orange peel over the French Toast. Serve with butter and syrup.

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