Monday, December 31, 2012

Snow storms and French toast

It happened again. The weather forecasters called for snow, and immediately, the grocery stores filled with worried customers, all stocking their carts. Heaven help you if you really needed to buy groceries because there were no carts, the aisles were packed, and the checkout lines went on to infinity.

You would think that a snowstorm would keep us indoors for a month the way people flock to stock up. I know that we can lose power, but I also know that in less than a day, we will be again able to go to the grocery to buy the things we need. However, we are all subjected to the hype of the news forecasters, and a winter storm is news. They look worried, so the viewers become worried.

What confuses me, however, is the standard list. Milk. Eggs. Bread. When they were little, my children wondered if everyone else was having a gigantic French toast party, and their surmise sticks with me to this day. I imagine every kitchen in the storm area with parents presiding over griddles. I imagine children seated at tables, elbows planted, chanting, “French toast! French toast!” I imagine butter melting and maple syrup flowing over stacks of caramelized bread. I imagine wafts of cinnamon and vanilla rising through houses.

The fact that neither of my kids even likes French toast keeps me from participating in this weather-related party. I feel left out of the festivities, so I avoid grocery stores all together until the flakes start flying because by then, the snow-fearing population is all at home, prepping their griddles. I have the store to myself. But I know there won’t be any milk, eggs, or bread on the shelves. Sigh. I guess I’ll have to bake my own bread.

For those of you who did get the prerequisite ingredients, though, here is an easy recipe for French toast.

My Favorite French Toast

(multiply by the number of people you are serving)
2-3 slices of good white bread
1 egg
¼-½ cup milk (any type)
¼ tsp. cinnamon
½ tsp. vanilla
butter and maple syrup for serving
canola oil for griddle

Heat an electric griddle to 375° and grease with canola oil and a pastry brush. In a pinch, you can pour a little oil into a small bowl, dip a paper towel into the bowl, and use the paper towel to grease the griddle before you heat it.

In a glass pie pan, beat the eggs and milk with the cinnamon and vanilla. Dip the bread into the egg mixture and turn over. Don’t let it get too soggy or the toast will burn before the center sets.

Test the griddle by sprinkling a few drops of cold water. If the water drops dance, the griddle is ready. Carefully move the egg-dipped bread onto the griddle. Let cook undisturbed for two to three minutes. Flip and finish cooking.

A nice touch is to heat the dishes in a 200° to keep the French toast warm a little longer.

Serve with a pat of butter and lots of real maple syrup.

1 comment:

  1. This cracked me up! We have the same problem here in Florida, except that instead of snowstorms, it's looming hurricanes that sends everyone into panic mode.