Snowed In (French toast)

Just a brief note, since we are all in the process of being buried in Snowmageddon.  Really, look at all the red stuff spilled all over the Weather Channel.  They’re calling it Winter Storm Janus.  Interesting, Janus is an old Roman god with two faces, looking backward and forward.  Let’s look back, just one day.  What did the supermarket parking lot look like?  Mine was a crazy place, filled with folks desperately grabbing up every loaf of bread, dozens of eggs and gallons of milk, apparently prepping to be snowed in until May.  I’d prefer to look forward.  What should we do with all those provisions?

French toast?  Yep that’s the best thing to do with bread, eggs and milk.  You’re gonna need the calories to shovel away Janus, although everyone I know will be spending the day zoning on X-Box and Netfliks instead of digging out. 

Either way, here’s a good breakfast.

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French Toast serves 4

12 slices of white bread

3 cups whole milk

4 large eggs

1 cup brown sugar

1 tbs. ground cinnamon

1/3 tsp. ground nutmeg

3 tsp. unsalted butter

Whisk the milk and eggs together in a 9 X 12 baking pan.  Stir in the brown sugar, cinnamon and nutmeg.  Allow the batter to rest for 10 minutes until the sugar dissolves and the spices soak in.

Place 4 slices of bread in the batter.  Do not just dunk the bread, let it soak up the sweet egg mixture.  Carefully, transfer the bread to a hot buttered griddle or large sauté pan.  Cook for about 2 minutes, until the bread looks dry, then flip it over and cook for another minute.  The bread will brown and puff up, soufflé.  Repeat until all the bread has been cooked. 

Serve immediately with butter and real maple syrup.

*You can pour an ounce of rum into the batter if George or CJ (or any other lusty blaggard pirates) are coming over for breakfast.