For some time, I have resisted a blog. However with the 2025 Word of the Year being INSPIRE, it is time to start! I had hoped to start right at January 1st but January 3rd is close enough.

Inspire! will cover many topics---rug hooking, wool, cooking, baking (with recipes), how I approach decorating, the Farm, and of course, the furbabies.

This will be a new adventure for me and you! So lets begin. . .

I would like to start with a recipe. . .a recipe shared from my kitchen to yours!

Holiday Edition of Overnight French Toast

One Large Panettone either plain vanilla or the one with raisins and currants. You will only use about half the Panettone which leaves the other half for you to enjoy with your coffee and tea. You can also use any bread, leftover doughnuts or a combination of whatever you have.

Four large eggs

1 1/2 cups of Eggnog or Milk, the Eggnog makes it festive.

1 Tablespoon of Vanilla or you can use 1 Tablespoon of your favorite bourbon

1/4 cup of sugar

1 Teaspoon of Vietnam cinnamon or 1 1/2 teaspoons of regular cinnamon

Dusting Sugar (I use King Arthur Baking Sugar) & Butter

Spray an 9 x 9 ceramic baking dish. Ceramic works the best for a good rise of the french toast and an even baking. Glass can make it too crisp (if it is too crisp just add whip cream)

Cut the Panettone into slices and layer in the baking dish. I normally do 2 to 2 1/2 layers. Mix all the ingredients except the dusting sugar and butter. Pour the mixture into the prepared pan over the Panettone slices. Push the slices down so they are covered with the mixture.

Sprinkle the Dusting Sugar on top and dot with butter. Cover and refrigerate overnight. The next morning take it out about 15 minutes prior to baking. Preheat the oven to 350 degrees and place on the middle rack in the oven. Bake for 45-55 minutes until set.

Let cool for 5 minutes and serve with syrup, fresh fruit, whip cream or your favorite french toast topping!

Be sure to serve Overnight French Toast on your festive holiday plates or china to make it even more special.

This recipe can be doubled for a crowd.