Bity
This freezer French toast is my answer to the weekend brunch craving that hits on a Wednesday. Cubes of soft brioche soak up a cinnamon and vanilla custard, get packed into a jumbo silicone tray and go straight into the freezer, raw. Then whenever the mood strikes, I tip a few blocks onto a lined tray and bake them from frozen until they puff up, golden and caramelised at the edges.
The original plan was to bake first and freeze afterwards. However, after a few batches I started freezing the soaked cubes raw instead, and the photos show that version, because it tastes like French toast made that morning. The custard sets in the oven for the first time, so the middles stay tender and the tops go crisp.
Quick Breakdown
Why You’ll Love This Freezer French Toast
- Baked fresh, every time. Because the custard has never been cooked, each block bakes up like a tiny bread pudding straight from the oven.
- Portions are built in. One block is a snack for a small child, while two or three make a proper breakfast.
- No standing at the hob. Instead of frying slice after slice, the oven does the work while you make the coffee.
- Brioche makes it special. Its buttery, eggy crumb drinks up the custard without falling apart.
- Only eight ingredients. In fact, you probably have everything except the bread already.
Ingredient Notes
- Brioche. Half a loaf, cut into roughly 2 cm cubes. Slightly stale bread soaks up custard better than very fresh bread. If you like baking, my bread machine brioche is perfect here.
- Eggs. Three large eggs form the body of the custard.
- Milk. One and a quarter cups (300 ml). Whole milk gives the creamiest set.
- Brown sugar. Three tablespoons (36 g). Its molasses note tastes lovely with cinnamon and helps the edges caramelise.
- Vanilla extract. One teaspoon (5 ml).
- Ground cinnamon. One teaspoon (2 g). It clumps on the surface of the milk, as you can see in the photos, so whisk it in well.
- Salt. A quarter teaspoon (1 g) to balance the sweetness.
- Melted butter. One tablespoon (14 g). Cool it slightly first. Eggs freeze well once they are mixed with sugar and liquid; Clemson University’s guide to freezing eggs explains why a little sugar or salt keeps beaten eggs smooth in the freezer.
Can You Freeze French Toast?
Yes, and there are two good ways to make freezer French toast. You can freeze the soaked bread raw and bake it from frozen, which is what I do now. Or you can bake it first, freeze it once cool, and simply warm it through later. Both keep for up to 2 months.
| Method | Result | Morning time |
|---|---|---|
| Freeze raw, bake from frozen | Crisp, caramelised tops and a soft, just set middle | About 25 to 30 minutes in the oven |
| Bake first, then freeze | Softer all over, a touch drier | 5 to 7 minutes in the air fryer or 30 to 60 seconds in the microwave |
So the raw method takes longer in the morning but gives a fresher result. Meanwhile, the baked first method is the one to choose on school days when every minute counts.
How To Make Freezer French Toast
1. Cube the brioche. First, add the brioche cubes to a large bowl.
2. Make the custard. Next, in another bowl, whisk the eggs, milk, brown sugar, vanilla, cinnamon, salt and melted butter until smooth and frothy.
3. Soak the bread. Then pour the custard over the brioche and gently toss until every cube is lightly coated. Do not leave it soaking for long; a few minutes is plenty.
4. Fill the tray. After that, divide the mixture evenly between 8 jumbo silicone cube cavities. Spoon in any custard left in the bowl, but pack the bread loosely rather than squashing it down.
5. Freeze until solid. Cover the tray and freeze for about 4 hours, or until the blocks are completely solid. Then pop them out and store them in a freezer bag.
6. Bake from frozen. Finally, heat the oven to 180°C (350°F). Place the frozen blocks on a parchment lined tray, spaced apart, and bake for 25 to 30 minutes, until puffed, golden and set in the middle. A little custard will pool around the base; that is normal and it turns crisp and toffee like.
Why Are My Cubes Soggy?
- The bread soaked too long. Brioche is soft, so it turns to mush if it sits in the custard. Toss and portion straight away.
- The tray was packed too tightly. Hot air needs to reach the middle. Loosely filled cavities bake through far better.
- They came out too early. A frozen centre takes time. If the middle still looks wet, give them another 5 minutes. As ThermoWorks explains in its custard guide, egg custards set somewhere between 160 and 180°F, so a quick probe in the centre takes away the guesswork.
- Very fresh bread. Day old brioche holds its shape; just baked brioche collapses.
Tips for the Best Freezer French Toast
- Leave the cubed brioche out for an hour or two before soaking if it is very fresh.
- Line the baking tray with parchment, since the caramelised custard sticks fiercely to bare metal.
- Space the blocks well apart so the sides crisp rather than steam.
- Dust with icing sugar right before serving, never before baking, or it simply melts away.
- Bake only what you need; the rest of your freezer French toast stays happily frozen for another morning.
Storage and Reheating
- Freezer. Freeze completely before removing from the tray, then transfer to a freezer-safe bag or container for up to 2 months.
- No thawing needed. Bake raw freezer French toast straight from frozen as above.
- If you baked them first. Air fry from frozen at 350°F (180°C) for 5 to 7 minutes, or bake at 350°F (180°C) for 10 to 15 minutes, until heated through. In a hurry, microwave 1 or 2 blocks for 30 to 60 seconds, depending on size and microwave strength.
- Leftovers. Baked bites keep in the fridge for a couple of days. Warm them in the air fryer so they crisp up again.
Variations and Substitutions
- Other breads. Challah, thick Texas toast or slightly stale white bread all work well for freezer French toast.
- Fruit. Small pieces of berries, banana or apple can be mixed into the bread before it goes into the tray. Honestly, I usually add mine after baking, as in the photos.
- Warm spice. Add a pinch of nutmeg or a little orange zest to the custard.
- A whole dish instead. For a crowd, my sourdough French toast casserole bakes in one dish in 35 minutes.
What to Serve With Freezer French Toast
A dusting of icing sugar, a handful of raspberries and blueberries and a drizzle of maple syrup is my usual plate. For something savoury on the side, a few rashers of twisted bacon cook in the air fryer in the same time it takes the blocks to bake.
If you are building a whole freezer breakfast stash, these sit alongside my freezer pancakes, which cook from a frozen block of batter in a frying pan. Of course, a cup of strong coffee never hurts either.
Frequently Asked Questions
Freezing and Baking
Do I need to thaw the cubes first?
No. The cubes go straight from the freezer into the oven, whether you froze them raw or baked.
How do I know they are cooked through?
They puff up, turn golden and feel springy rather than wet in the middle. For certainty, the centre should reach at least 160°F (71°C).
How long does freezer French toast keep?
Up to 2 months in a well sealed freezer bag.
Can I bake them first and freeze them afterwards?
Yes. Bake at 180°C (350°F) for 25 to 30 minutes, cool completely, then freeze. Reheat as described in the storage section.
Bread and Add Ins
Can I use a different type of bread?
Yes, challah, Texas toast or slightly stale white bread work well.
Why are my cubes soggy?
The bread may have soaked too long or been packed too tightly into the moulds.
Can I add fruit?
Yes. Small pieces of berries, banana or apple can be mixed into the bread before freezing, or scattered over afterwards.
Is it suitable for young children?
Yes, once it has cooled a little. Cut a block into smaller pieces for toddlers, because the caramelised edges can be firm.
Ingredients
- 1/2 loaf brioche bread cubed
- 3 large eggs
- 1 1/4 cups milk 300 ml
- 3 tbsp brown sugar 36 g
- 1 tsp vanilla extract 5 ml
- 1 tsp ground cinnamon 2 g
- 1/4 tsp salt 1 g
- 1 tbsp melted butter 14 g
Instructions
- Add the brioche cubes to a large bowl.
- In another bowl, whisk the eggs, milk, brown sugar, vanilla, cinnamon, salt and melted butter.
- Pour the custard over the brioche cubes.
- Gently toss until lightly coated.
- Divide the mixture evenly between 8 jumbo silicone cube cavities, packing it loosely.
- Cover and freeze until solid, about 4 hours. Pop the cubes out and transfer to a freezer-safe bag or container.
- To bake, place the frozen cubes on a parchment lined baking tray and bake at 180°C (350°F) for 25 to 30 minutes, or until golden and set in the middle.
- Cool for a few minutes, then dust with icing sugar and serve with berries if you like.
