Mother’s Day, that holiday that seldom lives up to Hallmark expectations, the one that has, in our family at least, occasionally invited coincidental catastrophe, was made a bit better by child induced treats:
How to describe this delectable delight: a french toasty, bread puddingy melange of sweet buttery nuttiness. A recipe from Uncle Greg, made by Sean and Elina for an early M-Day brunch. Here’s the recipe he sent:
Grease 13×9" pan. Cut bread into 1" wide strips. (using French bread, its
easiest to slice it in half lengthwise first.) Put one layer into bottom of pan.
Pour over bread. Cut each pat of butter into several pieces, enough so that each
bread slice has a piece on it. Sprinkle the top of the bread with cinnamon.
Cover with foil and refrigerate for up to 36 hours.
to 350ºF and bake for 45-50 minutes. When touched, it should spring back.
or fruit compotes.
This is close to the one I made. I sprinkled pecans on before baking,
and of course had apple compote warmed up for anyone wanting it. For
some reason, I think I put in one\ Tablespoon of vanilla into mine.
Enjoy.
A son who works at Rocky Mountain Chocolate Factory, the benefits of which include this mixture of fresh bendy Twizzlers enrobed in milk chocolate, the end to the day which started with a giant pretzel first dipped in caramel and then in chocolate. And I thought I didn’t have a sweet tooth.
The knitting treat, enjoyed due to a son-in law, who patiently chauffeured Ellen and I first to one knit shop, then another, then back to the first to fetch the accidentally left behind pattern in midday traffic:
Life's a Stitch 
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