Liz baked a delicious french toast breakfast casserole for our Sunday morning. I found the recipe on line for you:
BAKED FRENCH SWIRL BREAD
1 loaf (16 oz.) Pepperidge Farm Cinnamon Swirl Bread, cut into cubes (any bread like this works)
3/4 cup dried cranberries (could use raisins, but cranberries are best)
6 eggs, beaten
3 cups half-and-half OR milk
2 tsp. vanilla extract
Cinnamon-sugar OR confectioners' sugar
Whipped butter
Maple syrup
Place bread cubes and cranberries in greased 3-quart shallow baking dish.
Mix eggs, half-and-half and vanilla. Pour over all. Cover and refrigerate 1 hour or overnight. Uncover.
WHEN READY TO BAKE:
Bake at 350 degrees F for 45 minutes or until golden brown and set in center.
Sprinkle with cinnamon-sugar. Serve with butter and syrup.
Servings: 4 to 6 (recipe claims 8)
Source: Pepperidge Farm

Arlyn and Pat gave us this fun shell planter with bulbs in it for Christmas. Arlyn has our beach cottage keys, so brought it to the house two weeks prior to this visit. The hyacinth (?) are coming along nicely.
