Last weekend I made up a big batch of French Toast -- add a bit of vanilla, fresh ground cinnamon, and yum! We served it with some syrup and the leftover mascarpone cheese from our Mushroom Soup recipie -- the mascarpone was to die for!
The remaining french toast I froze for later. Just separate each piece with waxed paper or saran wrap and pop the stack into a ziploc freezer bag -- but make sure you squeeze out as much air as possible. No one likes burned toast, especially freezer-burned toast!
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