More Events:

January 22, 2016

Milk, bread and egg overload: Four recipes to make with storm-supply staples

Here's to hoping the power stays on long enough to avoid spoilage

If you're one of those doomsday preppers well-planned people who have stocked up on a surplus of milk, bread and eggs to ride out this weekend's blizzard, then we truly hope you don't lose power.

No one likes spoiled milk and rotten eggs.

But should you make it through the weekend with lights on and food fresh, we've gathered four recipes that will make good use of all that milk, bread and eggs – in hopes that we can share any leftovers.

On second thought, maybe the doomsday preppers had the right idea after all. 

French toast 

Let's start with the obvious: French toast, a storm survivalist's dream food combination.

As long as you have bread, milk and eggs on hand, you can basically have yourself some French toast. But having some extra ingredients in your pantry like syrup and cinnamon would really make this dish complete.

Get a basic French toast recipe here at Serious Eats.

Poached egg soup 

A big bowl of homemade soup is the perfect pairing for a snowed-in meal, especially when eaten beside a wood-burning fire while snuggled up under a warm blanket.

This creamy soup recipe, shared by the website Global Table Adventure, is a Colombian specialty that makes use of both eggs and milk. Pair it with a hunk of bread for dipping and you have yourself a snow-day delight.

Get the recipe here.

Bread pudding 

Warm, satisfying bread pudding makes stale bread into a shining star. 

This bread pudding for one recipe on Instructables puts bread pudding on your plate in five minutes flat. All you need is bread, an egg, a dash of milk, sugar and a few spoons of butter. 

Bonus: you can easily make substitutions to almost everything but the bread and eggs. 

Get the recipe here.

Hard-boiled egg-salad sandwich

NoneJill Whatever/Wikimedia Commons

Egg-salad sandwiches are simple and delicious.

Egg-salad sandwiches are easy to make and can be enjoyed at virtually any meal.

This recipe was shared at Taste of Home by Barbara Suetholz of Wisconsin and passed down through family generations. Though it's simple, it's beloved.

Get the full recipe here. 

Videos