What would you cook during a snow storm?
We were originally supposed to drive to and from the Twin Cities this weekend to celebrate more family birthdays. With the news of impending snowstorms predicted to hit both Fargo-Moorhead and the Twin Cities, we delayed our travel plans for next weekend.
On Friday evening, I stopped at the grocery store to purchase blizzard essentials. I’m not sure why I was so surprised to see everyone had decided to do the same. I lugged home milk, eggs, fruit and our caffeine vices of choice.
We’ve shut ourselves in for the weekend doing laundry and watching Downton Abbey and The Walking Dead. In lieu of our traditional date night, I made our favorite french bread-french toast with bacon. It’s not fancy or revolutionary and there’s no an exact recipe. Just low-maintenance, comfort food.
My Favorite French Bread French Toast
I don’t use exact measurements for the french toast batter. Depending on how many slices I want to make, I use 3-4 eggs and adjust the amount of milk accordingly. I find it easiest to cook bacon in the oven. This is how we prepare bacon at school and it’s low muss/low fuss.
French bread, cut into thick slices
Milk. Preferably not skim. I mixed 2% and buttermilk.
Splash of vanilla extract
2 pinches of cinnamon
- Preheat oven to 375 degrees F.
- Cover a sheet pan with parchment paper. Lay bacon slices on pan in a single layer.
- When the oven comes to temperature, bake the bacon until crispy. Drain on a paper towel.
- Slice french bread into as many pieces as you’d like. I like to nibble on leftover french toast for breakfast, so I make extra.
- In a bowl, whisk the eggs, milk, honey, vanilla, cinnamon and salt together until well incorporated. I brave risking salmonella by dipping my finger into the batter and tasting for seasoning.
- Place the bread slices in a baking dish so they are more or less spread out in a single layer.
- Slowly pour the egg mixture over the slices of bread. Flip the bread occasionally so both sides soak up the batter.
- Cook the french toast by placing soaked bread slices in a hot pan with sizzling butter. Flip so they are golden brown on both sides and cooked through, but creamy in the center.
- If there is a delay in serving the french toast, place on a pan covered with paper towel to soak up extra oil and hold in a warm oven. I find the residual heat from cooking the bacon sufficient.
- I enjoy my french toast drizzled with a little honey or maple syrup and lightly sprinkled with course sea salt. Fleur De Sel is our favorite.