Sometimes you need to let your hair down.
Sometimes you need to throw caution to the wind {not full on Thelma & Louise style because we all know how that ends}.
But sometimes, yes sometimes, we just need to say, eff it.
I found myself at a crossroads this past weekend. The hubs (Mr. B) flew across the pond last Thursday to a foreign soil that isn’t exactly besties with Uncle Sam. This said country is lawless, unpredictable, and well, the desert like climate alone would be enough to send me over the edge. To say I was worried about the love of my life would be an understatement.
I was frustrated, angry, and disappointed as to why Mr. B needed to be “the guy” on the ground to make a certain work deal happen. Have they heard of Face Time? Google translator is fanstatic. Even though I had huge reservations about him leaving, Mr. B did indeed leave. There is nothing I can do now, except sit and wait for his return.
After a few nights of restless sleep, I woke up and finally said to myself, “It’s out of your control.” Strangely, I breathed a huge sigh of relief even though he is still not out of harm’s way. But instead of trying to make sense of it all, I figured the best thing to do was let it be.
So, I took matter into my own hands. I decided if Mr. B is taking risks with his job, well, yours truly is going to do the same. I realize that taking “risks” in my world is not a life or death situation. But! When nutella is involed, I consider it a life changing situation, always.
Case in point. I made French Toast this past weekend, but it wasn’t your typical standard fair. Have you ever made French Toast with Texas Toast? Wait. Have your ever made a Texas Toast sandwich stuffed with nutella French Toast? OH MY GAWD. Friends, this breakfast dish is the kind where you say, “I’m all in.” There’s no looking back when you’re whipping up this bad boy. The vanilla based egg mixture along with the corn flakes and dusting of confectioners sugar alone will keep you coming back for more.
So, what do you say? Let’s just eff it and take a bite out of life.
1/2 cup nutella
16 slices Texas Toast bread
4 large eggs, beaten
1/4 cup cream
2 teaspoons vanilla extract
4 cups cornflakes, crushed
unsalted butter (1 tablespoon per sandwich in pan)
Confectioners sugar (dusting)
Strawberries and Blueberries, garnish
Maple Syrup, drizzling
Preheat the oven to 250°. Line a baking sheet with a wire rack.
Take 8 slices of texas toast and spread about a tablespoon of nutella on each slice. Put two slices together to make 8 sandwiches.
In a large bowl, whisk eggs, cream, and vanilla. In another large bowl, add the cornflakes. Take one of the sandwiches and dip it into the egg mixture and then into the cornflakes covering the entire sandwich. Heat a skillet to medium heat and melt one tablespoon of butter. Cook sandwich for about 2 to 3 minutes on each side. Once cooked, place sandwich on baking sheet to keep warm in oven. Repeat process until all sandwiches have been made.
To serve: put sandwich on plate. add strawberries and blueberries and dust with lots of confectioners sugar!! Oh, and drizzle the maple syrup on top, of course!
recipe adapted from Food and Wine Magazine
All images and text ©