Treat everyone to tasty French toast with The Batch Lady's simple recipe

I LOVE a weekend brunch with the family but don’t enjoy spending my Saturday or Sunday morning in the kitchen when I could be in bed.

That is why both of these recipes today can be made in advance and frozen ready for whenever you fancy.

French toast and breakfast muffins are easy options that freeze brilliantly. You can grab as many as you need and simply reheat them.

When freezing French toast, always be sure to put a piece of baking parchment in between each slice to stop them from sticking together.

This way you can take each piece out easily one slice at a time.

French toast

Serves 4


  • 6 eggs
  • Splash of milk
  • 1 tsp cinnamon
  • 1 tbsp olive oil
  • 8 slices bread

METHOD: Crack your eggs into a high-sided flat dish. Add the milk and cinnamon and whisk gently with a fork.

Oil a large, flat frying pan, then put a slice of bread in the egg mix, turning so it is covered on both sides, and place it in a frying pan.

Cook for two to three minutes each side until golden. Keep going until all your bread and egg mix are used up.

Ready to freeze: Allow the French toast to cool. Cut greaseproof paper into the size of your slice of bread, then assemble so each slice is separated by a piece of parchment.

Stack them high and add them to a labelled freezer bag to put in the freezer.

Ready to eat: These can be cooked from frozen. Simply microwave for 90 seconds. Serve with seasonal fruit for a healthy twist.

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  • You can watch video of Suzanne preparing her recipes at

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