Friday, March 7, 2014

From My Kitchen: Snow Toast

I have my own horror story from the epic snow of doom Atlanta saw at the end of January, then again in February. We call it french toast weather because suddenly everyone needs to buy ALL of the eggs, milk and bread. What are you left with after your long, arduous 3 days snowed in when you find yourself in possession of more eggs, milk, and bread then you were ever reasonably going to use before it goes bad- snow toast!

Let's talk about bread for a moment. I'm all for super fancy artisan bread, but when it comes to indulgent, moist, thick french toast go for the slightly-past-date-under-a-dollar Texas Toast. For a Saturday breakfast, open the bag of toast on Friday night, just take the twist out, shake the bag to loosen the slices a little and put it on a counter overnight.

Tools to Use: 

Mixing bowl, medium
Whisk or stick blender
Baking dish, 2" sides
Jelly Roll Pan x 2
Large skillet or electric griddle

Your Shopping List:

*the 'serving size' for this is about 2, but you should make the whole loaf, its good in the fridge up to a week and rewarms in the toaster (bagel setting) or toaster oven in just a couple minutes.

12 large eggs
1 loaf of Texas Toast, just past it's sell by date
1 cup half and half (or whole milk)
1/4 cup brown sugar
1 Tbsp. ground cinnamon, plus a little to sprinkle on top
2 tsp. fresh ground nutmeg
2 tsp. vanilla extract
1 tsp. salt

The Mise.

  • Bread out, twist out of the bag, on the counter overnight
  • Beat eggs until well blended. I use a stick blender, makes it really easy. 
  • Pre-heat oven to 350
  • Line  one of the jelly roll pans with parchment
The Assembly. 

  • Mix all the ingredients together with the whisk or the stick blender until the sugar is dissolved into the liquid. 
  • Pour an inch of the mix into the baking dish
  • Dip the slices in the baking dish and let them sit for 30 seconds on each side. 
  • Place the dipped slices on the unlined jelly roll pan. 
  • Repeat with filling the dish, dipping the slices and placing them on the pan. 
  • When all of the slices have been dipped once, repeat the process starting with the first piece. 
    • Handle the already wet slices carefully, the Texas Toast is hearty, but it will still fall apart
  • Pre-heat the griddle/skillet
  • Sprinkle the tops of each slice with more cinnamon. 
  • Brown slices in the skillet until they are browned on both sides. 
  • Arrange the browned slices on the lined jelly roll pan side by side, with the edges touching. 
  • When the pan is full, put it in the pre-heated and cook it for 30min. 
Final step: Cover it in butter and maple syrup (don't cheat with the HFCS crap). Eat it while it's hot!


  1. Yum! Our favorite bread for French toast is leftover Challah. Of course, I'm not sure it counts as "leftover" when it's been made specifically FOR the French toast...heh.

  2. I'm a fan of challah too, but more for bread pudding, where you want to capitalize on all that gorgeous moisture.