I think Woodie is in transit from Florida....stopping at some B&B and being naughty! I've served this several times and it is always a huge hit! CrÃme Brulee French Toast (Woodie) 1 Stick Butter 1 Cup Brown Sugar 2 Tbl Corn Syrup 1 10 inch round country loaf or 1 Lb French bread or 1 Challah 5 eggs 1 1/2 Cup half and half 1 Tsp Vanilla 1 Tsp Grand Marnier (optional) 1/4 Tsp salt 1. Melt butter, sugar and corn syrup in saucepan over moderate heat. Pour into 9 X 13 pan. 2. Slice bread into 6 slices and place on top of the sauce in the 9 X 13 pan, press together to fit. 3. Whisk together eggs, half and half, Vanilla, Grand Marnier and salt. Pour over bread. 4. Cover and chill 8 to 24 hours. 5. Bake at 350 degrees for approximately 40 minutes, until puffy and brown

Last night (pre-Xmas Eve): Vinegared cucumber Salmon seared with teriyaki glaze Tempura broccoli, carrots, and mushrooms French fries A mediocre French wine with a deceptively promising label Today am: Roesti Pork sausage Scrambled eggs Toast with Accidental Sausage-Potato Gravy Tonight (Xmas Eve): Spinach-corn salad Escargot Cracked crab Creamed corn Flan dessert A hopefully better wine Tommorrow am (Xmas Day): Bagels and lox Dutch Baby Some sort of egg-sausage casserole Mimosa Tomorrow dinner: Roast chicken Mashed potatoes Accidental Sausage-Potato Gravy By the way, here is my recipe for Accidental Sausage-Potato Gravy: - receive instructions from wife to cook up 4 packages of maple pork sausage for her casserole - receive instructions from son to make roesti - place sausages in two large pans, cook in water, remove cooked sausages to sheet pan and broil for brown-ness - put julienned potatoes in same pans and cook, adding more water as needed - remove potatoes and make roesti - notice that cooking water from sausages and potatoes is dark brown, flavorful, and starchy. Decide not to throw it out. Boil it down in the pans and end up with Accidental Sausage-Potato Gravy.

I'm sure your friends were impressed! My friends and family think I am an accomilished cook when it's really all of you contributing and supporting me. I feel like that commercial where all the Verizon people/network follow the Verizon customer around for support.

1/2 cup granulated sugar 1/3 cup unsweetened cocoa 1 teaspoon instant espresso powder 1/8 teaspoon baking powder 1/4 teaspoon table salt 1 cup whole milk 4 large eggs 1 teaspoon pure vanilla extract 8 (1-inch thick) slices Challah bread 1 teaspoon butter Confectioners sugar for garnish In a medium bowl, combine the sugar, cocoa, instant espresso powder, baking powder and salt. Blend well so no cocoa lumps remain. Pour in about half of the milk and whisk until the mixture is a lump-free paste. Add the remaining milk, eggs and vanilla; whisk until well blended. Polk holes in the bread slices with a skewer (or fork) and dip into chocolate mixture; lay in a single on a jelly roll pan. Pour remaining chocolate mixture over bread and let soak, turning occasionally until all the batter is absorbed, about 10 minutes (or over night). Heat a non-stick skillet or griddle over medium heat. When the pan is hot, add the butter to melt then add the bread slices in a single layer. Cook until they look browned and lightly crisp, 4 or 5 minutes (reduce the temperature if the bread is browning too fast. Flip and continue to cook until lightly puffed in the center, another 4 or 5 minutes. Serve immediately dusted with confectioners sugar and serve with fresh fruit or maple syrup. *Inspired by Chocolate French Toast from Fine Cooking magazine. Segments of 1 large orange 2/3 cup fresh squeezed orange juice 6 large eggs 1/3 cup milk Zest of 2 large oranges 3 tablespoons sugar 1 tablespoon orange liqueur (Grand Mariner) 1/4 teaspoon vanilla 1/4 teaspoon salt 1 pound loaf French bread; cut into 1-inch slices Put orange segments and orange juice in blender; process on high 1 minute. Add eggs and liquefy. Add milk, zest, sugar, liquor, vanilla and salt; process 1 minute. Place bread in a shallow dish. Pour egg mixture over all and let stand overnight in refrigerator. Heat griddle to 250° or 300°. Add 3 tablespoons butter and cook bread until golden and cooked through. Cooking at low temperature so the center will be fully cooked and not soggy. Serve hot with warm syrup. **I have made this without setting over night. Just leave on counter about 30 minutes before cooking. 1 loaf Challah (or French) bread 8 large eggs 2 cups half & half 2 tablespoon sugar 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1 stick cold butter 1 cup packed light brown sugar 1 cup chopped pecans 2 tablespoons light corn syrup 1/2 teaspoon ground cinnamon Maple syrup, optional Slice bread into 3/4-inch slices and arrange in a generously buttered 9X13-inch baking dish in two overlapping rows. In a large bowl, beat eggs using a fork and add half & half, sugar, vanilla, cinnamon and salt; blend well. Dip each piece of bread into egg mixture for about 20 seconds and place back in the baking dish. After all slices have been soaked and replaced in dish, pour remaining egg mixture over all. Cover with foil and refrigerate overnight. Prepare the topping by placing the butter, brown sugar, pecans, corn syrup and ½ teaspoon cinnamon in a food processor and pulse just until mixture crumbles. (Or combine in a bowl using your hands.) Cover and refrigerate overnight. The next day, preheat oven to 350°. Sprinkle the topping over the bread and bake for 40 minutes, until puffed and lightly golden. If desired serve with maple syrup. *Inspired by Baked French Toast Casserole by Paula Deen. And there is always David's and Woodies . Marilyn