French Toast Alert - SEVERE!

Run to the store! We're getting a wicked bad stawm! Our Snow Bunny Hottie above shows how to dress when we get a foot or more of snow. Be like Snow Bunny!

And race now to get bread, milk and eggs. You'll need it tomorrow morning as you probably won't make it to work! Here's our recipe for French Toast:

2 whole eggs
2 egg yolks
2 cups whole milk
1 teaspoon vanilla extract
Pinch of salt
Unsalted butter, for cooking
8 slices white bread (preferably Pepperidge Fram Hearty White)
Cinnamon sugar (1/4 cup granulated sugar with 1 tablespoon ground cinnamon combined)

In a shallow bowl, which the eggs, additional yolks, milk, vanilla and salt until foamy and smooth. Set aside. Place a small lump of butter (enough to coat the bottom of the skillet when melted) in a large, heavy nonstick skillet over low heat. It will melt very slowly.

When the butter is just melted and bubbling, raise the heat and bring to a sizzle. Place 2 slices of bread in the bowl with the egg mixture. Turn them a few times in the mixture until evenly saturated, about 3 seconds on each side. Do not soak!

Add another small lump of butter to the pan and flip the slices over, swirling the pan so that the fresh butter coats the bottom. (This will allow the second side to brown.)

Continue cooking over low heat until the second side is golden brown. Dust with cinnamon sugar, flip again, and dust the other side. Test for doneness by pressing the center. The dent should slowly spring back. If it remains, the interior is not yet cooked. Continue cooking at low heat, flipping occasionally, until done. Serve immediately, or transfer to an oven that was pre-heated to 200 degrees. Top with maple syrup, berries, jam, sliced bananas - whatever you like!