Freezer French Toast

Third grandchild born: Javier Gutierrez, July 1, 2030. Seven pounds, five ounces. Named for the uncle and the cousin. I held him in the hospital and said his name three times — Javier, Javier, Javier — the way I said it when Luis Jr. told me the name, the way I will say it forever, because the name holds two people who are dead and one person who is alive, and the alive one will carry the name forward, and the forward is the honor, and the honor is the baby, and the baby is seven pounds and named for ghosts and I love him with the particular love that grandmothers have for babies named for the dead, which is: a love that holds grief and joy in the same hand and doesn't let go of either.

Luis Jr. is twenty-nine. A father of three. A soldier. A man. The baby in the hospital in 2001 is now a man holding his own baby, and the holding is the chain, and the chain extends, and the extending is the life.

When Javier arrived, I knew the first thing I could give — after the name, after the holding, after the three times I said his name out loud — was food. Luis Jr.’s wife needed to rest, the older two children still needed breakfast every morning, and grandmothers know that the way you extend the chain is also with your hands in the kitchen. I make this Freezer French Toast in big batches before a new baby comes: you pull it from the freezer, toast it, and the family eats without anyone having to think. That is the grandmother’s work. That is the love that shows up in the morning.

Prep Time: 15 min | Cook Time: 20 min | Total Time: 35 min (plus freezing) | Servings: 12

Ingredients

1 loaf thick-sliced bread (Texas toast or brioche), about 12 slices
4 large eggs
1 cup whole milk
2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of salt
2 tablespoons unsalted butter, divided, for the pan

Instructions

Make the custard. In a wide, shallow bowl, whisk together eggs, milk, sugar, vanilla, cinnamon, nutmeg, and salt until fully combined and smooth.
Soak the bread. Working in batches, dip each slice of bread into the custard, letting it soak for about 20–30 seconds per side so it absorbs the mixture without falling apart.
Cook the toast. Heat a large skillet or griddle over medium heat and melt 1/2 tablespoon of butter. Cook soaked slices in batches, 2–3 minutes per side, until golden brown. Add butter as needed between batches.
Cool completely. Transfer cooked French toast to a wire rack and allow to cool to room temperature. Do not skip this step — stacking warm slices causes sogginess.
Freeze in a single layer. Arrange cooled slices in a single layer on a parchment-lined baking sheet and freeze for 1–2 hours until solid.
Transfer to storage. Move frozen slices into a zip-top freezer bag or airtight container, separating layers with parchment paper. Label with the date. Keeps well for up to 2 months.
Reheat to serve. Toast directly from frozen in a toaster or toaster oven at medium setting until heated through and edges are crisp, about 2–3 minutes. Or reheat in a 375°F oven for 8–10 minutes on a baking sheet.

Nutrition (per serving)

Freezer French Toast — Made with Grandmother Hands for a New Mother’s Table