French Toast Anyone?

Posted on December 15, 2020 by Bedfordlandings

French Toast Anyone?

A storm is coming!  It may snow overnight!  Did you hear the weather report?  And if so, did you buy bread, milk and eggs?  What’s everyone going to make with these items? This trio is always on the winter storm shopping list. Are you perhaps making, French Toast?!

How do you prepare for a storm and what do you do on a cold wintery day?  We build a great fire and sip hot coffee or tea.  We read, watch movies, and maybe do a little crafting or cooking!  But make French Toast, probably not! We will wait and bake that for you when you visit!

Fireplace with Jack & Karen

Luckily our chickens have started laying again so we don’t have to pick up any eggs.

Isn’t it interesting, however that bread, eggs and milk are those staples that get us through a storm?  We can certainly do a lot with eggs such as baking, frying, or even making a cake.  And milk is certainly a wholesome ingredient.  As for bread; always a staple. There is nothing is more essential on a cold day than a toasted cheese sandwich!
With a cold wintry day in mind, we are sharing a few favorite recipes with bread, eggs, and milk in mind.  And yes, you can substitute gluten free bread or almond milk to any of these!

From our house to yours, stay warm and enjoy.

Stuffed French Toast

Layer these two ingredients in pan:

8 slices of bread (cubed)
8 oz. Cream cheese (cube)

Mix and pour over top:
12 eggs
2 c. milk
1/3 c. syrup

Let sit overnight

Bake 375 degrees 45 min., 9×13 casserole dish

Sausage Strata

6-8 slices cubed bread – arrange in 9 x 13 glass pan
1 lb. Sausage – brown, drain and sprinkle over bread
½ c. shredded Swiss cheese


4 slightly beaten eggs
1 ¼ c. milk
1 t. prepared mustard
1 ½ c. sharp cheddar cheese grated
¾ c. light cream or canned milk or half n half
1 c. mushrooms
1 t. Worcestershire sauce

Brown sausage, drain and put over bread, spread cheeses and mushrooms.  Combine mustard with milk add cream, eggs and seasonings and pour over dish. Refrigerate overnight. Bake 350 degrees 35-40 min. 9 servings


Using a blender, blend in this order on high for 30 seconds. Scrape side and blend 20 more seconds.
2 eggs
2 T. melted butter
1 1/3 c. milk
1 c. plain flour (or GF Flour)
½ t. salt
1 T. sugar

Refrigerate batter or use immediately.

Pour ¼ cup batter in medium warm slightly greased 8-10 inch skillet.  Tilt skillet to a thin batter coverage. When light brown, turn to cook other side.  Makes 12-16. Fill with jelly of sweetened fruit. Roll up. Sprinkle with confectioner’s sugar or top with whipped cream. Serve with syrup.


Almond Cream Crepe filling
Blend with electric mixer.
1 16 oz. cream cheese
1/3 c. sugar

1 t. almond extract
2 c. sour cream

Baked Eggs

12 eggs
1 (5 oz can of evaporated milk
1 t. ground dry mustard
1-2 t. salt, pepper to taste
1 c. grated cheddar cheese
Bunch of Cilantro

325 degrees. Spray cooking spray on a 9X 13 pan.  Sprinkle cheese in bottom of pan.  Beat rest together.  Pour over cheese. Bake 40 min until firm.  Cut into squares.

Easy Herb Frittata

8 eggs
2 T. water
4 oz. Shaved smoked ham, chopped
1 c. shredded mozzarella cheese (divided)
About 1/2 cup chopped fresh cilantro, divided

Preheat oven 350.  Beat eggs and water with wire whisk in a medium bowl.  Stir in ham, ½ of the cheese and 1 T. cilantro.  Pour into greased 9-inch pie plate.  Sprinkle with remaining cheese.  Bake 30 min or until puffed and golden grown.  Sprinkle with remaining cilantro.



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