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

I agree on the 8 inch round pans for the coffee cake. For the casserole, butter your 8 by 11 dish very well, and pack in the frozen and well drained shredded potatoes....grate a little onion over the top...not a lot just about 2 teaspoons....enough to flavor it. Not sure what size the "packages" of hash browns are....but make the crust about 1/2 inch thick...pack the shredded potatoes in and then bake at 375 until lightly browned. That's your crust. then fill the dish with veggies of your choice...you will need 4 1/2 to 5 1/2 cups of veggies to fill the dish....and I would like a mixture of lightly sauteed onions, some red peppers, either roasted or from a jar, broccoli, maybe some cauliflower...both briefly blanched to soften a little...or previously frozen and drained, sliced sauteed mushrooms, maybe carrot buttons blanched, perhaps some dried or roasted tomatoes, maybe some water chesnuts. Just have enough veggies to fill the dish...I always have on hand a cam of sliced mushrooms and a bag of frozen broccoli in case I am short. toss with the shredded cheese and parsley and add all to the pan. Then mix up the eggs and milk...because you have used a potato crust you likely won't need all the 7 eggs and 3 cups of milk....more like 2 cups of milk and 5 eggs....with 2 tsps of worchestershire. Pour over the stuff in the pan////bake....and cool I think this recipe is better cooked right after making and reheated....rather than saving and baking later. Good luck!! Linda C

Ann T, I often eat regular french toast with just butter, no syrup or jam, etc., I think it depends on my mood. Other times I want it covered with homemade peach syrup or something similar. I always make sure the egg mixture soaks all the way through, though, and then I have to cook it long enough that it's not soggy. Thanks, Marilyn, it looks like Paul's description answered my question. I was kind of wondering if the whiter middle part just tasted like bread or if some of the flavor permeated the slice. So, I'm guessing that the chocolate outer part is strong enough in chocolate flavor to allow for the "unsoaked" middle? So, Carol, you just ate yours "dry", no fudge sauce and pecans...? Annie

Another who purged the corn syrup! I know we used it a lot when I was younger-- but popcorn balls is the only recipe I remember using it in. I would make my own-- there are many recipes out there using either sugar and water or brown sugar and water. Some add cream of tartar. I have never made my own so I can't speak to which is best. I wouldn't try maple syrup-- as Mtn said, the flavor is stronger and the consistency is much thinner. This recipe sounds wonderful-- and while indulgent, it is more of a special treat. I say that but I've been craving french toast off and on for YEARS but I've never given in. I really need to watch my empty calories always -- and I much prefer my carbs in a rye toast form-- or sourdough. I'd make it for guests though!