Easter Day

Happy Easter! We started out Saturday night with people getting sick and continued on through Sunday. So it was a lazy day yesterday.

The boys and Boo with their Easter stash.


Annalyn had a lot of help finding eggs, maybe a little to much. Her brothers would find them and bring them to her or take her to them.


For breakfast we enjoyed Stuffed French Toast that Shermie helped me make the night before. If you notice the sausage in the bottom there, we didn't finish eating it. My father-in-law brought it over. As we were eating it he asked if it tasted alright. "Not really", "Well I think it might have been bad." We all had a good laugh about it and luckily no one got sick. (or sicker I should say)


And Deviled Eggs. Yeah, I know kind of weird to have at breakfast but they are good and its eggs after all.


Stuffed French Toast

1/2 C butter
1 C. brown sugar
1/2 C maple syrup
1 C. chopped pecans
12 slices bread (egg, White, raisin or ??)
1/2 C butter softened
2 C canned fruit well drained (peaches, pineapple)
8 eggs beaten
3/4 C sugar
2 teaspoon cinnamon
2 C. heavy cream
2 teaspoon vanilla
1/2 C. butter melted
powdered sugar to sprinkle on tom
softer 1 stick butter

Drain fruit thoroughly and slice thin or use crushed pineapple well drained
Heat 1 stick butter, brown sugar and syrup in skillet or in microwave on high 2 1/2 min
Spray 9X13 pan with Pam Poor syrup mixture in pan sprinkle with pecans.
Spread one side of bread with butter top 6 slices with fruit, top with other slice of bread which is spread with butter (inside sandwich). Cut in 1/2 put in pan on top of pecans. Press down firmly fitting into pan. Do NOT overlap, squeeze in.
Beat eggs with sugar and cinnamon, add cream and vanilla blend well. Pour over bread and cover with plastic or tin foil. Refrigerate overnight
LET STAND OUT FOR 20 MIN before baking
Preheat oven to 350 rack in center of over. Remove cover melt 1 stick butter drizzle over top
Bake 45 min approx until top is brown. (I have noticed it takes longer)
LET COOL on wire rack at least 5min to allow syrup to absorb
Sprinkle with powdered sugar