Progressive Christmas Tea Party: Tiny Ham and Pineapple Pot Pies

Perfect for the Progressive Christmas Tea, these little pies can be prepared up to 2 hours ahead and refrigerated. Bake just before serving. The recipe has been adapted from “Pillsbury’s Holiday Baking.”

½ cup finely chopped cooked ham
½ cup finely shredded Swiss Cheese
½ cup drained canned crushed pineapple
1 tablespoon finely chopped green onion
½ teaspoon ground mustard
1 box refrigerated pie crusts, softened as directed
1 egg, beaten
1 teaspoon sesame seed


Heat oven to 450º. In small bowl, mix ham, cheese, pineapple, onion and mustard.

Remove crusts from pouches and unroll. From each crust, cut eight 3-inch rounds and eight 2-inch rounds. Press the 3-inch rounds in bottoms and up sides of 16 ungreased mini muffin cups so edges of crusts extend slightly over sides of cups.

Spoon about 1 rounded tablespoon ham mixture into each crust-lined cup. Brush edges of crust lightly with beaten egg.

Cut small vent in each 2-inch round. Place 1 round over filling in each cup; press edges together, pushing toward cup so crust does not extend over sides. Brush tops with beaten egg. Sprinkle with sesame seed.

Bake 10 to 14 minutes until crust is deep golden brown. Remove from muffin cups. Let stand 5 minutes before serving. Makes 16.

Progressive Christmas Tea Party: Party Pinwheels

Another recipe for the would-be hostess who doesn't cook or bake. So simple but these are such a festive and tasty dish.

2 packages (8 ounces each) cream cheese, softened
1 package (.4 ounces) ranch salad dressing mix
1/2 cup minced sweet red pepper
1/2 cup minced celery
1/4 cup sliced green onions
1/4 cup sliced pimiento-stuffed olives
3 to 4 flour tortillas (10 inches)

In a mixing bowl, beat cream cheese and dressing mix until smooth. Add red pepper, celery, onions and olives; mix well. Spread about 3/4 cup on each tortilla. Roll up tightly; wrap in plastic wrap. Refrigerate for at least 2 hours. Cut into 1/2-in. slices. Yield: 15-20 servings.

Progressive Christmas Tea Party: Thai Crab Cakes

There are five common varieties of crab that we use in the US. Blue crab is our local variety here on the East coast and it really is blue before it is cooked. Dungeness crab is found in the waters of the Pacific, from Alaska to Mexico. King crab is known for their foot-long legs. Rock crab live among the rocks deep in the ocean. And finally Stone crab is found in the waters surrounding Florida. They have large, lobster-like claws full of meaty goodness.

¼ cup flaked coconut
1 egg, lightly beaten
¾ cup fine dry bread crumbs
¼ cup mayonnaise
¼ cup finely chopped green onions
¼ cup bottled red peppers, chopped
2 tablespoons Asian chili sauce
1 tablespoon fresh cilantro
2 teaspoons snipped fresh mint or basil
2 teaspoons finely shredded lime peel
2 teaspoons lime juice
½ teaspoon salt
¼ teaspoon pepper
1 pound crabmeat, picked over
2 tablespoons cooking oil

Chop coconut in a food processor until it is fine; set aside. In bowl, combine egg, ½ cup of the bread crumbs, mayo, ¼ cup green onions, peppers, chili sauce, cilantro, mint, lime peel, lime juice, salt and pepper. Add crabmeat and mix gently. Shape crab into ¾-inch balls.

In a pie pan, combine coconut and remaining ¼ cup bread crumbs. Dip crab cakes into this mixture. Place crab cakes on waxed paper and chill for 1 to 24 hours.

In a large skillet, heat oil over medium heat. Add crab cakes, spacing 1-inch apart, as space in the pan allows. Cook about 6 minutes or until golden brown and heated through. Turn only once. Keep warm in a 300º oven while cooking the remaining crab cakes. Serve warm. Makes about 24 crab cake balls.

Oktoberfest Tea Party: Pretzel Rolls

Pretzel rolls really do have a pretzel flavor and texture. They make great sandwiches. Use Black Forest Ham, German cheese, lettuce and tomato and perhaps a big German pickle. For the tea, you'll probably want to cut the rolls in half or even quarters.

There are many German cheeses available in the US. These include Allgäuer Emmenthaler which is like a Swiss Emmental but made with cow's milk. This is the perfect cheese for serving on the pretzel rolls.

One of the best places online to order German foods and products is the German Deli. Even if you aren't interested in ordering anything, it is fun to look at the different foods. Be sure to check the candy/chocolate section!

Oktoberfest Tea Party: Wurst

I don’t think anyone needs an actual recipe for preparing wurst. Simply brown it or grill it and serve it on a bun. Offer sweet or hot German mustard and sauerkraut on the side. For the Oktoberfest Tea, you might want to cut the wurst in half instead of serving long sausages.

Did you know that Germans eat more than a thousand varieties of sausage? As you can imagine a trip to a German butcher can be confusing. Here are some questions that can help you identify things you don’t want to eat.

Which animal was this?
Was für ein Tier was das?

Which part?
Welcher Teil?

Please just point to the place on your own body.
Bitte zeigen Sie mir die Stelle an Ihrem Körper.

Hmm. That doesn’t look very tasty/healthful.
Hmm. Das sieht mir nicht besonders schmackhaft/gesund aus.

Did I mention that I’ve decided to become a vegetarian?
Habe ich erwähnt, daß ich mich entschlossen habe, Vegetarier zu warden?

Here are some of the many different kinds of wurst available in Germany:
Aalgellewurst – jellied eels
Cervelatwurst – scent organs
Gänseleberwurst – swollen goose livers
Geflügelwurst – things with wings
Lammzungenwurst – tongues of lambs
Leberkäswurst – clotted liver paste
Münchner Weissuwrst – brains of calves
Milzwurst – slippery spleen meats
Rauhwurst – assorted sardine parts
Schweineherzwurst – well marbled pig hearts
Wurstwurst – defective wurst :)

Teacher Appreciation Tea: Southwestern Ham Wraps

When having a tea party with several hostesses, cooking ability must be considered. Have a good mix of difficult and simple recipes. This is a simple one. It is also low fat.

1 1/2 cups reduced-fat shredded Cheddar cheese (6 ounces)
1/4 cup reduced-fat mayonnaise or salad dressing
1/4 cup fat-free sour cream
1 can (11 ounces) whole kernel corn with red and green peppers, drained
10 fat-free flour tortillas (6 to 8 inches in diameter)
10 slices deli fully cooked ham
Cilantro sprig, if desired

Mix cheese, mayonnaise, sour cream and corn. Top each tortilla with 1 slice ham. Spread 2 tablespoons corn mixture over ham. Top with cilantro. Roll up. Cut in halves.

Breakfast Tea on a Tray: Spicy Sausage Hash

This is the final recipe on the Breakfast Tea on a Tray theme. I hope you'll make breakfast in bed for someone you love this weekend.

My husband will be on vacation starting today through September 9th. This is a working vacation with lots of household projects to accomplish. I won't be posting during this time but will return with new tea party ideas on September 10th. See you then!

1 pound spicy Italian sausage, bulk not links
1 medium onion, chopped
1 medium green pepper, chopped
3 cups diced cooked potatoes
1/2 teaspoon salt
1/4 teaspoon pepper

In a large skillet, cook the sausage over medium heat until no longer pink; drain. Add the onion, carrots and green pepper; cook until tender. Stir in the potatoes, salt and pepper. Reduce heat; cook and stir for 20 minutes or until lightly browned and heated through. Yield: 6 servings.

Going Green Tea: Crab Imperial

Crab Imperial used to be on every restaurant menu but today it is hard to find. It is still just as delicious though and really easy to make. I used Chinese spoons to serve the crab. This is perfect for a tea when lots of other items will be served.

In my part of the world, crabs are local and abundant. It is common for people here to travel the one hour to the Chesapeake Bay to go crabbing. For me, this recipe is green; but if you don’t have access to fresh seafood, you could substitute your own local smoked fish spread at this Going Green Tea.

SAUCE:

6 tablespoons mayonnaise, homemade or high quality prepared

2 tablespoons half & half

1/2 teaspoon Old Bay or other seafood seasoning

1/2 teaspoon fresh lemon juice

1/2 teaspoon Worcestershire Sauce

CRAB IMPERIAL:

1 pound crab meat, carefully picked over to remove shell

1 teaspoon parsley
¼ cup green pepper, finely chopped
¼ cup onion, finely chopped
2 tablespoons pimento, finely chopped

1 teaspoon fresh lemon juice

1 large egg, beaten

1 teaspoon Old Bay Seafood Seasoning

1 teaspoon Worcestershire sauce

3 tablespoons mayonnaise

1 teaspoon melted butter
½ cup dried bread crumbs

Prepare imperial sauce: Combine all imperial sauce ingredients in a mixing bowl. Whip until smooth. Reserve.

Prepare crab imperial: Combine parsley, lemon juice, egg, Old Bay, green pepper, onion, pimento, Worcestershire sauce, mayonnaise and melted butter in a medium mixing bowl and whip until smooth. Pour mixture over top of crab meat. Blend all ingredients together by tossing gently to avoid breaking lumps of crab meat.

Place a tablespoon or so of the crab mix into each Chinese spoon, top with Imperial Sauce and sprinkle with bread crumbs.

Bake at 400º for 8-10 minutes, until hot and bubbly. This recipe makes enough for about 12 spoons. The Crab Imperial can be prepared several hours in advance and baked just before serving.

Tea at Dawn: B²LT Quiche

A BLT made with fresh tomatoes, still warm from the garden, is one of life’s best treats. I wanted to combine these flavors in a quiche; here’s what I came up with: Bacon, Broccoli, Leeks and Tomatoes. While mini quiches are great, this is a full size pie. Using a 9” pie pan, you should get 8-10 servings, depending on how large you make the slices. I’ve used a whole wheat crust but feel free to use your usual pie dough.

Crust:
¾ cup whole wheat pastry flour
¼ cup bread flour
1 teaspoon sugar
¼ teaspoon salt
1/8 teaspoon paprika
Pinch of cayenne or a few drops of hot sauce
6 tablespoons freshly grated Parmesan cheese
4 tablespoons cold butter
1 tablespoon orange juice
2 to 3 tablespoons light or heavy cream

Filling:
10 slices cooked and crumbled bacon, reserve grease
1 large leek, cleaned and trimmed, sliced ¾” thick
12 grape tomatoes, halved
½ cup chopped broccoli
Salt and pepper to taste

Custard:
1 cup light cream
2 large eggs
1 tablespoon flour
½ teaspoon salt
1 cup grated Swiss or Gouda cheese

For the crust: Combine the dry ingredients, cut in butter with a pastry blender or fork. Sprinkle in the orange juice, then add the cream a teaspoon at a time. Continue to mix until dough holds together. Pat out the dough until it is about 1 inch thick, wrap in plastic and refrigerate over night.

For the filling: Heat 2 tablespoons of the reserved bacon grease in a skillet. Fry the leeks until they are soft. Set aside. Again, add 2 tablespoons of the bacon fat to the skillet and fry the tomatoes for 2 minutes. Season with salt and sugar to taste. Set aside. Blanche the broccoli in boiling water for 3 minutes and cool in ice water and then drain. Set aside.

To assemble and bake the quiche: Remove crust from fridge. Put the fried leeks on the bottom of the crust. Layer the tomatoes, then the broccoli, over the leeks. Whisk together the cream, eggs, flour, salt, cheese, crumbled bacon in a medium bowl. Pour over vegetables.

Bake the quiche for 10 minutes a in a preheated 425º oven. Reduce the temperature to 350º and put foil around the rim to prevent the crust from over-browning. Bake for an additional 25 minutes. Remove and allow to cool to room temperature before refrigerating or serving.



I am so honored to be awarded as a Brillante Weblog. Both Lisa from Stop and Smell the Chocolates and Shelia from Note Songs thought of me. Thank you so much, ladies! I pass the award on to everyone on my blog roll because I know how much care each blog writer takes with every post.

Retro Tea: Swedish Meatballs

Swedish meatballs served in a chafing dish used to be on every buffet table. I wouldn’t normally recommend a saucy meatball for a tea party but since these fit the theme so well and taste so good, I thought I’d add them just for fun.

2 slices fresh white bread
1/4 cup milk
3 tablespoons clarified butter, divided
1/2 cup finely chopped onion
A pinch plus 1 teaspoon kosher salt
3/4 pound ground chuck
3/4 pound ground pork
2 large egg yolks
1/2 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 cup all-purpose flour
3 cups beef broth
1/4 cup heavy cream

Preheat oven to 200 degrees F.

Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.

In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.

In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.

Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.

Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.

Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.

This is an Alton Brown recipe. You can tell that by the weighing of the meatballs. :)

Retro Tea: Crabbies

These used to be served at every party. I think that’s why they fell out of favor with hostesses; no one wants to offer the same treats over and over again. But these little crab bites are soooooo good. They are perfect for any party because they can be made, frozen and simply heated just before needed.

I wasn’t certain that the Kraft Old English cheese spread was still available but I bought it yesterday. I’d normally suggest making your own cheese spread but since this is a retro recipe, I wanted to keep it original. Two pieces per person may seem to be on the short side but these are so rich that most guests really do only want two.

2 tablespoons mayonnaise
2 ½ teaspoons onion powder
1 ½ teaspoons garlic salt
1 ½ teaspoons garlic powder
½ teaspoon pepper
1 (6 ounce) can crabmeat, picked over
1 (5 ounce) can of Kraft Old English cheese spread
6 English muffins

Combine the butter, mayonnaise, onion powder, garlic salt, garlic powder, pepper, crab and cheese spread. Spread the mixture over English muffin halves and freeze until firm. Remove from freezer and cut into quarters. Return to the freezer until ready to bake. Preheat oven to 375º and bake for 15 minutes on an ungreased cookie sheet. Yield: 24 pieces

I've been tagged by Rosemary at Rosemary's Sampler to do this quick meme. I won't pick anyone in particular to pass it to; if you'd like to answer, please feel free. Here goes:

Ten years ago... That summer we had painters, spouting guys and a couple stone masons. The painters were here for three months. I was so anxious about having strangers all over our house but it turned out to be a good experience. All of the guys were extremely respectful and polite and really lots of fun. We tried to make their time with us as pleasant as could be and I believe they appreciated the pitchers of iced tea, the Friday pizza parties and most of all, allowing them to come in the house to use the bathroom.

Five things on today's to do list...
1. Attend my cookbook club
2. Watch the Russia-Spain football match to find out which one will play my German team in the final
3. Make something for my husband to eat
4. Water the petunias on my front porch
5. Decide on a dessert to make for my mother’s July 4th picnic

Things I would do if I was a millionaire.... Buy lemons. Seriously at the store yesterday they were a dollar a piece. Now I’ve been known to splurge at the grocery store, a beef tenderloin for a dinner party, 10 pounds of shrimp for a holiday open house, hideously expensive olive oil and balsamic vinegar. But yesterday I put back the lemons. It’s the first time I’ve ever done that. An old boss of mine told me that she loves grocery shopping because, while she couldn’t buy what she wanted in other areas of her life, she knew she could buy any single item in the grocery store. I’m guessing those days have passed for her now too.

Places I have lived... I’ve always lived in Pennsylvania. It’s a pretty good place to hang out. With all the terrible weather others are having, in PA our only significant weather problem is an occasional winter blizzard. We get to enjoy all four seasons and are able to grow a huge variety of fruits, nuts and vegetables. We have big cities but still have open rural spaces. We have our own oil, coal and nuclear power plants. I’m pretty sure Pennsylvania could be its own country and not have to depend on anyone else. :)

A Bridal Shower Tea: Cucumber Cups Filled with Crab

These little cucumber cups combine two traditional tea party flavors, cucumber and crab, into one simple treat. To make the cucumber cups, start with an English or Hothouse Cucumber. They are longer and more uniform than the regular cucumbers that I used. Peel the cucumbers if they are waxed. Slice the cucumber into pieces about 1 1/2 inches long. Use a melon baller to scoop out the inside, leaving a 1/4 inch rim around the side and a 1/2 inch base. The cucumber cups can be held in the fridge for up to 4 hours before filling.

For the crab salad filling, combine 8 ounces crab meat with just enough mayonnaise to moisten. Add a bit of very finely chopped sweet onion and celery. Don't overpower the crab with extras.

I used King Crab instead of our local Chesapeake Bay crab because of the cost. The Chesapeake Bay crab was about $27.00 a pound and the King Crab was about half that. It is indeed a splurge. To go even less expensive, use imitation crab meat. Or fill the cucumber cups with another salad altogether.

A Bridal Shower Tea: Mini Quiche

Mini Quiche are always a big hit at tea parties. I especially like the crust on these. There is no trying to fit pie dough squares into the muffin tins which can be troublesome. The possible fillings for Quiche is almost limitless. I’ve listed four options but use whatever you like.

2 cups flour
½ cup butter, melted
1 ½ teaspoons salt
¾ teaspoon red pepper
4 cups (16 ounces) shredded sharp cheddar cheese
4 eggs
¾ cup milk
Extras, use one or two:
½ cup frozen spinach, thawed and squeezed dry
8 ounces bacon, cooked and crumbled
1 cup finely chopped mushrooms
1 red bell pepper, chopped

Process flour, melted butter, salt and pepper in food processor until combined. Add cheese; process until well blended. Shape dough into 1 ½” balls. Press dough into greased 2 ½” tart pans. Preheat oven to 350º. In a bowl, whisk eggs and milk. Stir in 1 or 2 of the extras, above. Spoon 1 tablespoon filling into each pastry shell. Bake 20-25 minutes or until center is set. Cool in pans 5 minutes. Remove from pans, garnish, and serve warm. Yield: about 3 dozen mini quiche

Don't Panic Tea Party: Cheesy Crackers

It's back to the tea without panic party today with another quick and simple savory treat. These crackers look festive and taste great. It is nice to have something crispy in contrast to the bread sandwiches.

No actual recipe is required for cheesy crackers. I'm sure everyone has made them at one time or another for a snack. Use a high-quality prepared cheese spread on large, round crackers. Add half a cherry tomato and a bit of green leaf. Sprinkle with your favorite seasoning blend for extra zing if you like.

Tea and Poetry Tea: Mini Baked Potatoes

Ode to the Spud
Pablo Neruda
…
Hunger’s enemy
in all nations,
your victorious flag
is buried,
And quickly there
in the cold or on the
burning coast,
your anonymous
flower
appears,
announcing the thick
and soft nativity
of your roots.
…

Choose the firmest, most blemish-free new red potatoes, about two per person. Wash and then bake in a 350º oven for about 30 minutes.

When cool enough to handle, scoop out some of the pulp with a melonballer to form a small cavity. Reserve that bit of potato to a bowl.

In the bowl, combine the potato pulp, ¼ cup of sour cream and 2 tablespoons cream cheese. Sprinkle with dill or other herb of your choice. Add salt and pepper. Refill potato with this mixture and return to the oven until the potatoes are again hot.

Other ingredients you might want to add to the potato mixture are: sautéed onions; crumbled bacon, chopped ham, grated cheese, or chopped walnuts.

Tea and Poetry Tea Party: Sliced Tomatoes, Mozzarella and Basil on Ciabatta

Ode to the Tomato
Pablo Neruda
...
It invades kitchens,
enters lunches.
It sits
and rests
on cupboards,
between tumblers,
butterdishes,
and sky blue salt shakers.
The tomato revels in
its own light,
a gentle majesty.
...

1 loaf ciabatta bread, sliced into 1/3-inch slices
6 tomatoes, cut into 1/3-inch slices
1 pound fresh mozzarella, cut into 1/3-inch slices
6 spring of basil, torn
4 tablespoons extra-virgin olive oil
Coarse kosher salt and fresh black pepper

Arrange slices of tomatoes, the mozzarella and basil on bread slices. Sprinkle with olive oil and season with salt and pepper. Top with another slice of bread or leave open faced. Cut in half or thirds, depending on the size of the bread.

Easter Brunch Tea: Home Fries

In planning this menu, I tried to have all the dishes be made ahead. These potatoes had me stumped though. There are lots of oven home fries recipes but none of the dishes turned out as I wanted. They took forever to brown, had a mushy texture or had to bake at too high a temperature. And they needed to be stirred several times, necessitating opening the oven and lowering the temperature for the other dishes baking at the same time. The oven home fries were not up to my standards and I’d never serve them to company.

Make the home fries on the stove or on your griddle while everything else is in the oven. They do best when not fussed with anyway. Just turn them a few times and they will give you a beautiful crisp brown crust with a fluffy interior. Here’s how:

Peel (or leave the peel on) and cut 1 ½ pounds potatoes into ¾” cubes. Cook them in boiling, salted water for 6 minutes. Drain, cool and refrigerate until ready to use.

Heat about 3 tablespoons oil in a large skillet or griddle. Add a chopped red onion and cook about 2 to 3 minutes.

Add the cold potatoes and season with salt and pepper. Cook, stirring occasionally, until the potatoes have a good crust and the onions are almost burned, 16-18 minutes. This makes about 6 servings so double the recipe if you're having more guests.

Easter Brunch Tea: Red Beet Eggs

Red Beet Eggs are a Pennsylvania Dutch (German) specialty. Their pretty color is so nice for the Easter table. Fresh beets give a deeper, richer color and taste but canned beets can substitute. These eggs must be made at least a day before using.

2 ½ cups cooked or canned beets, sliced, reserve juice
½ cup cider vinegar
½ cup beet juice
1 tablespoon sugar
1 tablespoon brown sugar
2 cloves
2 cinnamon sticks
3 peppercorns
¼ bay leaf
½ teaspoon horseradish
1 onion, sliced very thin
6 hard boiled eggs, peeled

Combine in a saucepan, the vinegar and ½ cup of the reserved beet juice, along with all the remaining ingredients except for the onion and eggs. Boil for ten minutes. Pour mixture over peeled eggs and sliced onions in a deep bowl and cover. Refrigerate at least 24 hours before serving.

Easter Brunch Tea: Deviled Eggs

Deviled eggs is one of the first dishes I learned to make as a kid. There are so many things that can be added to deviled eggs, herbs, bacon, spinach, pickle relish, cheese, almost whatever you have in the fridge but this recipe is the most basic and good for a tea where there are lots of other flavors going on.

If you ask five people how to boil eggs, you’ll probably get five different answers. So long as the yolks are cooked through and there is no gray ring around them, it doesn’t matter how you get there. Here’s my method:

Hard Boiled Eggs
12 fresh eggs
Cold water to cover
1 teaspoon salt

Add eggs and salt to a medium saucepan and cover with cold water. Bring to a boil over high heat. Boil for exactly 10 minutes. Rinse eggs under cold water. To peel, gently roll egg on the kitchen counter to crack the shell. Peel off shell under cold running water.

Deviled Eggs:
12 hard boiled eggs, sliced in half lengthwise
½ cup mayonnaise
1 tablespoon mustard
Salt and pepper
Paprika

Gently remove the yellow yolk from the egg to a bowl. Keep the white intact.

Add the mayonnaise and mustard to the yolks and season with salt and pepper, Use a folk to break up the yolks and combine the mixture well.

Using a teaspoon, or a pastry bag with a star tip for an extra fancy look, fill each egg white half with the yolk mixture. Garnish with a pretty sprinkle of paprika. Refrigerate until ready to serve.

Easter Brunch Tea Party: Casserole French Toast

This French Toast does bake up beautifully in the 40 minutes the recipe recommends. Set your oven to automatically come on so it can be preheated and ready to go if you'll be at Easter services before the brunch.

1 loaf French bread (about a pound)
8 eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Maple syrup

Slice French bread into 20 slices, 1-inch each. Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and whisk until blended. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees. Bake for 40 minutes, until puffed and lightly golden. Remove foil about half way through baking. Serve with maple syrup.