adding two kinds of french toast

_posts/2023-10-16-french-toast.md

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+---
+layout: post
+title: french toast
+date: 2023-10-16 07:15:20 -0400
+last_modified_at: 2023-10-16 07:19:45 -0400
+category: sides
+tags: bread breakfast
+---
+
+3 eggs  
+3/4 cup milk  
+3/4 tsp. vanilla extract
+1 tsp. cinnamon  
+12 slices sandwich bread  
+* beat eggs, milk, and vanilla in a shallow dish (a pie dish works well)
+* sprinkle cinnamon and beat to combine
+* dip each slice of bread in the egg mixture and fry in a buttered pan until
+  browned on both sides
+* keep slices warn in a cool oven while making rest of the slices
+
+source: adapted from Betty Crocker
+
+---
+
+10/16/2023: noticed i didn't have this recipe despite making it frequently since the
+80s. one change i made was slightly adjusting the egg/milk/vanilla ratio to make it
+easy to scale to 4/8/12 slices as needed.
+to 

_posts/2023-10-16-overnight-french-toast.md

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+---
+layout: post
+title: overnight french toast
+date: 2023-10-16 07:09:04 -0400
+last_modified_at: 2023-10-16 07:19:45 -0400
+category: sides
+tags: breakfast bread
+---
+
+8-9 oz. enriched bread (challah, brioche, panettone, etc.)  
+2 tbsp. butter  
+* butter a deep pie dish
+* slice bread, butter one side, then shingle in pie dish
+
+3 eggs  
+1 cup milk  
+1/4 cup cream  
+2 tbsp. brown sugar  
+1/4 tsp. cinnamon  
+1/4 tsp. nutmeg  
+1/4 tsp. salt  
+* beat together and pour over bread
+* cover and refrigerate overnight
+* remove from refrigerator and warm up for an hour
+* bake at 350°F for 30-45 minutes, until internal temperature reaches 165°F
+* tent with foil to prevent over-browning
+
+source: <https://cooking.nytimes.com/recipes/1019102-overnight-french-toast>