Love French toast but short on time? Problem solved: The following recipes allow for preparation beforehand and baking in the oven.

Freezer French Toast is even possible for hectic weekday mornings. First thing you do in the morning is place the French toast in the oven or toaster oven and set the timer for 30 to 35 minutes. By the time you’re ready to head out the door, the warm, satisfying breakfast is ready to go.

BAKED GUAVA FRENCH TOAST

1 pound loaf French bread
1/2 cup guava jam
2 tablespoons butter, softened
1 cup buttermilk baking mix (such as Bisquick)
1/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
8 eggs, beaten
1 cup evaporated milk
1-1/2 teaspoons vanilla extract
1 teaspoon lemon extract
1/4 cup powdered sugar
Butter and syrup, for serving

Grease a 10-by-15-inch jellyroll pan. Cut and discard ends of bread. Cut remaining loaf into 1/2-inch slices; cut first slice three-fourths of the way through and second slice all the way through to form sandwich. Cut entire loaf this way.

Combine guava jam and butter and spread in center of each sandwich; set aside.

Combine baking mix, sugar, salt and cinnamon; mix well. Add eggs, milk and vanilla and lemon extracts; mix well. Dip sandwiches in batter and place on prepared pan. Pour remaining batter over bread. Cover and refrigerate overnight.

Preheat oven to 400 degrees. Bake, uncovered, for 20 to 22 minutes. Remove from pan and sprinkle with powdered sugar. Serve with butter and syrup. Makes 8 to 10 servings.

Approximate nutritional information, per serving (based on 8 servings and not including butter and syrup): 480 calories, 16 g fat, 7 g saturated fat, 230 mg cholesterol, 800 mg sodium, 69 g carbohydrate, 2 g fiber, 26 g sugar, 15 g protein

FREEZER FRENCH TOAST

8 ounces cream cheese, softened
1/4 cup sour cream
1 pound loaf French bread
3/4 cup orange marmalade
4 eggs
1 cup milk
1-1/2 teaspoons vanilla
2-1/2 cups finely chopped almonds
Maple syrup or jam of your choice

Line baking sheet with waxed paper. In medium mixing bowl, beat cream cheese and sour cream until smooth; set aside.

Trim off ends of bread; discard or save for another use. Cut loaf crosswise to make 20 slices. Spread cheese mixture on 10 slices. Spread marmalade on remaining slices. Sandwich cheese and marmalade together; set aside.

In shallow dish, beat eggs, milk and vanilla. Place half of almonds in shallow dish. Dip both sides of sandwiches in egg mixture, allowing excess to drip off. Coat both sides of sandwiches with almonds.

Place sandwiches on prepared baking sheet, cover and freeze 3 hours or until firm. Transfer to freezer bags, seal, label and freeze up to one month.

To serve, preheat oven to 350 degrees. Place frozen French toast on large baking sheet. Bake 30 to 35 minutes or until golden and heated through, turning once. Serve with maple syrup or jam. Makes 8 to 10 servings.

Approximate nutritional information, per serving (based on 8 servings and not including butter and syrup): 600 calories, 33 g fat, 10 g saturated fat, 145 mg cholesterol, 500 mg sodium, 59 g carbohydrate, 6 g fiber, 22 g sugar, 19 g protein

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More Hawaiian Electric Co. recipes are available at www.heco.com.