There is something comforting about eating a plate of warm, vanilla and cinnamon scented french toast for supper on a cold February evening. Letting the bacon soak up the maple syrup as slice after slice short order cooked its way to our plates.
It was a kid's bliss! My kids love breakfast for supper just as much as I did!
My french toast is pretty basic. The bread is already on the counter, drying. Slightly stale bread makes for a better french toast, it doesn't become soggy from the egg dip. I will use about a half of a loaf for my teenager just home from track practice and my littlest one who has a wooden leg to fill. Three whole eggs, whipped with whole milk and a healthy splash of pure vanilla extract. Some real Wisconsin butter sizzling in the pan, and a sprinkling of cinnamon and sugar as the pieces cook. Can you smell the goodness?
I bake my bacon in the oven. Yes, no splattered kitchen for me! I have been baking my bacon for about 20 years. One pound of bacon requires two cookie sheets, which I line with aluminum foil for easier clean up. 425 degree oven, about 12-15 minutes. Flip the strips once or twice, rotate your pans, drain the cooked bacon on paper towels. Serve.
Then let your pans cool, the grease will solidify for easy clean up. (Or if you are a southerner, keep that grease for other cooking purposes, like Grandma's green beans!)
So forget the roast beef, and the chicken breasts, and the other traditional Midwestern suppers every once in a while and serve them something unexpected and delicious. Serve them breakfast for supper.