While I'm thinking of it

Baked French Toast

1 each baguette
6 each large egg
2 cups milk
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup butter -- softened
1/2 cup light brown sugar
1/2 cup pecans -- chopped
1 teaspoon light corn syrup

Start the day before serving. Cut the bread into 1 inch slices. Butter a 9 inch square baking pan. Arrange bread slices slightly overlapping to fill pan completely.

Combine eggs, milk, vanilla, cinnamon and nutmeg. Mix well and pour over bread slices. Cover and refrigerate overnight.

Preheat oven to 350. Combine butter, brown sugar, nuts and corn syrup. Mix well and spread evenly over bread. Bake 40 minutes or until puffed and golden. Makes 6 -8 servings.

This would be great with any kind of nuts -walnuts, almonds, hazelnuts. It reheats very well in the toaster oven - 350 for about eight minutes, if it is coming directly from the refrigerator.

The last two days have been quieter "at home" type days, which was nice. Last night I did have to go out for Bible study, and today I finally did the much needed grocery run (so yes, Holly, I can bake the cookies now!), but other than that I hung around home, reading, writing, sewing, putting curtains back up and cleaning a bit. No set pattern or timetable, just puttering.

The next two days, however, are absolutely packed. With fun stuff - but still, running from place to place. I'll need the weekend to recover before going back to work on Monday.