Summer is fading;
the broad leaves that grew so freshly green when June was young,
are falling;
And all the whisper-haunted forest through,
The restless birds in saddened tones are calling, from rustling hazel copse and tangled dell:
“Farewell, sweet Summer, Fragrant, fruity Summer, Sweet, farewell!”
~George Arnold
Hopefully there will be cooler days ahead...
I thought you might enjoy this breakfast recipe from "Cooking For Two" Spring 2006. You can increase the amounts for more servings.
It is especially nice since you make it the night before...Perfect for a lazy Saturday or Sunday morning breakfast, or a holiday brunch.
PECAN FRENCH TOAST
1/4 cup packed brown sugar
2 tablespoons butter, cubed
1 tablespoon corn syrup
1/4 cup chopped pecans
4 slices French bread (1 inch thick)
2 eggs
2/3 cup milk
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Method:
In a small saucepan, combine the brown sugar, butter and corn syrup; cook over medium heat until thickened, about 3 minutes. Pour into an ungreased 8-in. square baking dish; sprinkle with pecans. Top with bread. In a bowl whisk the eggs, milk, vanilla, and salt; pour over bread. Cover and refrigerate overnight.
Remove from he refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 35-40 minutes or until a thermometer reads 160 degrees. Invert onto a serving platter. Yield: 2 servings