My favorite way to preserve extra eggs is to make them into “non-egg” recipes: waffles, muffins, pancakes, and in this case delicious cinnamon French Toast.

Duck eggs in particular, are great for baking due to their higher fat and protein content and are my preferred egg to use in recipes like this.

Here I will show you the recipe to my latest video, where I turned 1 dozen duck eggs into enough French Toast for several breakfasts (meal prep style recipe here), along with how I vacuum sealed them for the freezer.

I also added the Nutrional benefits of ducks below.

Let’s Dive in…

Benefits of Duck Eggs

Duck eggs rank supreme in terms of nutritional value when compared to chicken eggs. Partly because they have larger yolks which can contain more nutrients compared to the smaller chicken egg yolk.

Like chickens, ducks who are able to be on pasture or free range and are fed a good diet will have a more nutritional egg to offer.

These nutrients include:

• Omega 3 fatty acids
• Vitamin A
• Zinc
• Magnesium
• Selenium
• Vitamin D
• Vitamins B1, B2, B3, B5, B6, B7, B9, B12
• Iron
• Copper
• Manganese
• Choline
• Folate
• Thiamine
• Phosphorus
• Vitamin K2

Due to their higher fat content, they also have higher cholesterol content. If you are someone who needs to watch their cholesterol, limiting your duck egg consumption is usually recommended (about 3 or less a week).

And if you don’t like the taste of scrambled duck eggs, then this Cinnamon French Toast recipe is great way to use them up!

Bulk French Toast Recipe | Vacuum Sealing & Freezing

Tools You Need

• Large Mixing Bowl
• Whisk or immersion blender
• Large Pan
• Cooling Rack
• Vacuum Sealer
• Parchment Paper

Ingredients

• 2-3 loaves of crusty bread (sourdough, Italian style, or day-old breads)
• 12 duck eggs
• 2.5 cups of milk
• 3 teaspoons of cinnamon
• 6 teaspoons of brown sugar
• 2 tablespoons of vanilla
• 1 scoop collagen powder
• Coconut oil for frying

Instructions

French Toast:

1. In your large bowl, wash and crack all your eggs.
2. Add milk, cinnamon, brown sugar, vanilla, and collagen powder to the eggs.
3. Mix very well with a whisk or immersion blender.
4. Preheat your pan on medium heat. Add a couple tablespoons of coconut oil to the pan, allow to melt.
5. Dip your slice of bread in the egg mixture, making sure all sides are covered. Place slice in the hot pan/coconut oil.
6. Fry for 1-2 minutes each side, until a crusty golden-brown color starts to show.
7. Place cooked French toast on a cooling rack. Finish cooking the rest of the bread loaves until the egg mixture is gone (depending on how big your loaf was to begin with, this will be about 2-3 loaves of bread).

Vacuum Sealing

1. Allow your frech toast to cool to room temperature.
2. Plug your vacuum sealer in, allow the heat strip to warm up.
3. Make your end seal by placing the end of the bag rool under the heat strip. Press SEAL, and wait for the light to go off.
4. Cut your bag at desired length.
5. Fill your bag as follows: place 4 pieces of French toast side by side, then place a layer of parchment paper over that, then place 4 pieces of French toast on top of the parchment paper.
6. Vacuum seal the bag on DRY setting.
7. Label and date the bag, and place in the freezer. Vacuum sealed bags can last up to 18 months in the freezer.

Do not skip using parchment paper. Coconut oil likes to stick together and will make it hard to break apart the frozen French Toast pieces.

To Reheat:

Simply, use your toaster or toaster oven to reheat frozen French toast pieces. The parchment paper should help you break the pieces a part.

French Toast will be thinner than the original size, but still edible and delicious. Stiff crusty breads tend to hold their shape better than standard storebought breads.

If you want to freeze French toast Sticks: Simply cut your cooked French toast into strips. Be sure to use plenty of parchment paper in between each stick to make sure they don’t stick together.

Video

That’s It!

My favorite meal to make ahead of time is breakfast, and if I can preserve eggs along the way then it’s win-win for me!

If you want to make a much smaller batch, I would divide the recipe by thirds: 4 eggs, and a splash or so of the other ingredients is usually enough to get enough onto plates without leftovers.

Here is the link to my Vacuum Sealer: Geryon Vacuum sealer

Enjoy!

The Cottage Vegetable

Gardening & Preserving for a Practical Kitchen

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