Yesterday we tried out the third meal that I made from, “Don’t Panic Dinner’s in the Freezer.” I made the Baked Blueberry French Toast back when I put together a few of the meals. On Saturday I put the meal in the fridge to thaw out so that we could make it for lunch/brunch on Sunday after church. By the time we got home on Sunday from church, it was ready to go in the oven. The review was good. GrandMom was here and really liked it. Big Monkey liked it but would prefer a different fruit, as would I. We will make this again but probably try apple filling and maybe cherry filling. Below is the recipe if you’d like to make it yourself. Enjoy! (And yes, I did not take photos but I will try and do this next time I make these meals.)
Baked Fruit French Toast
This recipe has 6-8 servings.
6 slices French bread, cubed (I used 8 slices)
8 oz package cream cheese, cubed
1-21 oz can fruit pie filling, divided (apple, cherry, blueberry)
6 large eggs
¼ cup maple syrup
1 cup milk
½ t cinnamon
Cooking day instructions:
Set up 8×8 pan for the foil and plastic wrap method (See below for directions). Butter the 8×8 dish. Place half the bread cubes in the prepared dish. Scatter cream cheese cubes over first layer of bread cubes. Spoon half the can of pie filling in dollops over top and complete layering with remaining bread cubes. In medium mixing bowl, combine eggs, maple syrup, and milk. Whisk until well blended. Pour over existing layers. Spread remaining pie filling over top, then sprinkle with cinnamon. Freeze, using the foil and plastic wrap method.
Serving day instructions:
Thaw completely. Preheat oven to 350 degrees. Cover baking dish with foil and bake covered for 30 minutes. Remove foil from dish and continue baking uncovered for an additional 30 minutes. Place in individual serving bowls and serve warm with maple syrup.
- Foil and Plastic Wrap Method
Use for semi-solid food items: Use this method when freezing items that DO need to hold a particular form, such as Chicken Enchiladas, Cottage Pie, lasagna and meatloaf.
How to do it:
When using the Foil and Plastic Wrap Method for freezing, line your baking dish with aluminum foil first and then with a layer of plastic wrap (make sure the foil and plastic wrap are large enough to cover the bottom, sides and top of the dish). If your food is hot, allow it to cool slightly. Fill the dish with your prepared meal. When completely cooled, seal the plastic wrap, removing as much air as possible. Then seal the outer aluminum foil layer. With the packaged meal still in the pan, place it in the freezer. Once the item has been flash frozen, slip the meal out of the pan and into a freezer bag.
On serving day: Remove the meal from the freezer and thaw slightly. Remove foil and plastic wrap, then place in original dish for baking. If you have a little trouble getting the plastic wrap off, place the meal in the microwave or dip it in warm water quickly. The plastic wrap should come off easily.