Yes, I've done it. The microwave or oven seems to work better than the toaster to reheat unless you want a crispy result.

Yep....thaw in the micro and crisp in the toaster.
But an egg and a yolk would equal 1 1/2 eggs for this purpose.
Or beat up 3 eggs, measure 1/2 and freeze the rest for another batch of French toast....or your morning scrambled eggs.
Linda C

1. It works great to freeze French toast (I'm a cook once - eat many times --- freezer is my friend food preparer), as the other said. Reheating can also be done on a griddle or in a toaster oven.

2. You CAN divide an egg in half. Just quickly beat it with a fork and use approx. half of it. Use the other half for scrambled eggs. I often halve recipes and need 1/2 an egg, so that's why I use powdered (dried) whole eggs for 1/2 an egg. You can easily mix enough powder (1 T.) with water to make 1/2 an egg. Dried Whole Eggs, in a user-friendly amount, are available through King Arthur Flour (www.kingarthurflour.com) - item 3079. I purchase powdered whole eggs in larger amounts (#10 can - 96 eggs) and use them in my homemade mixes, and use them instead of fresh eggs when the price per egg for fresh eggs is higher than powdered eggs.

-Grainlady

Though you have your answer I thought I'd chime in. Back in the days when the girls were at home I would visit the local bread store and buy 3 to 4 loaves of day old bread. I would make french toast, freeze them on cookie sheets and refill the bread bag with french toast slices. The girls were then able to have a some what of a "hot" breakfast instead of cold cereal in the mornings before school.

Great idea!

Thank you all!

I know this is way old, but on this very subject, eggs freeze very well. When I have eggs that need to be used up, and time is short, freezing a french toast "mixture" is exactly what I do.

I make the french toast mixture then measure out enough for one day's breakfast and store each in sandwich sized freezer bags, then put those in a larger quart or gallon sized freezer bag, so that they're all together and won't be lost in the freezer (I have a deep freezer but a regular size would work just as well).

Also, when I have stale bread but don't have time to use it wisely, I freeze those slices in packs of two, as well, and again store it in a larger freezer bag. Then when the time comes I can use them how I see fit, such as making french toast or homemade croutons, or packing them up for the sea gulls (who massively congregate everywhere around here, where I live) or whatever else I could use stale bread for. :)

Happy cooking all!