1/2 cup milk
12 slices day-old white OR whole wheat bread
Heat oven to 500°F. BEAT eggs and milk in large bowl until blended. Pour 1/2 of the egg mixture into 13 x 9 x 2-inch baking pan. Place 6 bread slices in pan; turn slices over and let stand until egg mixture is absorbed. Place bread in single layer on well-greased baking sheet. Repeat with remaining egg mixture and bread, using a second baking sheet. Bake in 500°F oven 6 minutes. Turn slices over; spread with butter, if desired. Bake until golden brown and no visible liquid egg remains, 3 to 4 minutes longer. Serve or freeze* for later use.
*Make your own freezer French toast, ready to pop in the toaster on those hurried weekday mornings.
To freeze: Cool French toast on wire racks. Return to baking sheets; freeze in single layer 1 to 2 hours. Wrap well, individually or stacked; freeze up to 1 month.
To reheat frozen French toast: Single servings can be reheated in the toaster. To reheat more servings, unwrap slices, place on baking sheets and bake in preheated 375°F oven until hot, 8 to 10 minutes.