1. On your stove top, preheat a non-stick griddle over medium heat.
2. Add eggs, milk, salt and cinnamon to a pan deep enough to dip slices of bread (I used an 8″ x 8″ glass baking pan) and whisk together until combined.
3. Dip sliced bread in egg/milk mixture and turn over to coat both sides.
4. Place dipped bread on preheated griddle; repeat with other bread slices until griddle pan is filled with French Toast.
5. Cook over medium heat 3 to 5 minutes; flip each bread slice over and cook another 3 to 5 minutes (watch carefully so you don’t burn them!).
6. Remove from griddle to a plate or pan and allow to cool completely.
7. When cool enough to touch, turn over and cool other side of French Toast.

To Freeze:

1. Repeat until you have cooked all 24 slices.
2. Line a large rimmed cookie sheet with wax paper.
3. When completely cool, place 8 slices of cooked French Toast in rows on the cookie sheet.
4. Add another layer of waxed paper and top with 8 more slices of French Toast.
5. Cover with another layer of waxed paper and top with the final 8 slices of French Toast.
6. Add the final layer with waxed paper and then cover all with heavy-duty aluminum foil, crimping foil tightly around edges of cookie sheet.
7. Place in freezer and freeze until ready to reheat.

To Reheat:

1. Preheat oven to 350 degrees F.
2. Remove desired number of pieces of French Toast from freezer and place on a cookie sheet.
3. Bake in oven 10 to 12 minutes until warm to the touch, turning over halfway through cooking time so that both sides have a little crunch to the edges of the toast.
4. Remove from oven and transfer to serving platter.
5. Slice on the diagonal and dust with powdered sugar.
6. Serve immediately with maple syrup and fresh berries.