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Annual Winter Ritual

I celebrated this morning, a week or so late, my annual winter ritual of First French Toast of Winter.

What You Need

(2) large (from the center of the loaf) 1"-thick slices of challah
(4) strips fatty bacon
(2) x-large eggs
1/4 cup heavy cream
1/4 teasp cinnamon
1/8 teasp nutmeg
1/4 teasp vanilla extract
(1) pinch salt
1/4 cup (or as much as you want) Grade A Dark Amber Vermont maple syrup

What You Do

Place serving plate into preheated 200°F oven.

Prepare batter by whisking together: eggs, cream, cinnamon, nutmeg, vanilla, and salt. Set aside.

In a heavy skillet, fry bacon strips crisp. Set aside

Heat another heavy skillet on medium-high fire. Dip one slice of challah into batter both sides. Dip challah long enough to saturate each side with batter about 1/8" deep into slice. Add generous pat of butter to skillet, wait until bubbling ceases, then lay in the batter-dipped challah slice. Fry each side until a mottled golden-brown. Add small pat of butter to one side of challah slice, and transfer slice to plate in oven.

Do the same for the second slice.

Stack both challah slices on a cutting board, and cut in half on the diagonal. Arrange the resulting four triangles of challah on the heated plate. Pour the Vermont maple syrup over all the triangles. Place French Toast-laden plate back into oven for a minute or two to warm the syrup, then onto the dining table with it along with a separate plate containing the crisp bacon. (If you want to be fancy about it, you can lightly sprinkle some powdered sugar on the French Toast before bringing to table. I don't.)

Serve with French-roast coffee, and a glass of iced water.


Happy Winter Season, y'all!