
Harley was absolutely beautiful. We had to dress her at the church because her dress was too big for her car seat.









I just wanted to thank everyone who came and supported us. Also thanks for all those who brought food, and made this such a huge success!
At the open house, I served a wonderful recipe for Creme Brulee French Toast, that my Aunt Ann gave me. (Thanks Ann!) Many people asked for the recipe, so here it is:
Creme Brulee French Toast
1 stick butter
1 cup packed brown sugar
2 Tbsp. corn syrup
Approximately 1 1/2 loaves of French bread baguettes
5 large eggs
1 1/2 cup half-and-half
2 tsp vanilla
1/4 tsp. salt
In a small, heavy saucepan, melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth. Pour into 9x13 inch baking dish. Cut bread into 1 inch thick slices from center portion of bread. (Don't use the ends). Arrange bread slices in one layer in baking dish on top of butter/brown sugar mixture, squeezing them in to fit tightly.
In a bowl, whisk together eggs, half-and-half, vanilla, and salt until combined well. Pour evenly over bread. Cover and chill for at least 8 hours and up to one day.
Preheat oven to 350 degrees and bring bread mixture to room temperature. Bake uncovered until puffed and edges are golden. 35-40 minutes. Serve immediately with warm syrup.