It has only been cold here in North Dakota for about a week and you know what? I am already sick of people complaining about how cold it is. Unless this is your first winter in North Dakota, you know winter in North Dakota is cold. Last winter was cold. This winter is going to be cold. And guess what? Next winter is going to be cold too. Get over it! Complaining about the weather, all day, every day isn’t going to make it any warmer.
Okay. That is the end of today’s rant. Lets move on to today’s recipe. In the winter time, I like to start the day with more substantial carb heavy breakfasts. I use a lot of warming spices, like cinnamon, nutmeg and ginger to help fortify me for the cold.
Gingerbread French Toast
1 tsp cinnamon
1 tsp ground ginger
¼ tsp allspice
½ cup milk
3-4 slices of bread
Place eggs and milk in an 8 inch by 8 inch baking dish and mix well. Add the spices to the eggs; mix well again. Place a large skillet over medium heat. Add a slice of butter to the pan. When the butter is melted, add the bread to the egg pan and let it sit for a few seconds then flip. Remove the bread from the egg mixture. Put the wet bread in the hot pan and cook until brown underneath. Flip the bread with a spatula and cook until the bread is brown on the other side. Any leftover egg mixture can be kept in the fridge for up to three says.
Adapted from One Mollie Katzen’s cookbooks for Kids