“That’s him! I’m glad you said it, Girl. I don’t even want his name to pass my lips. And now I got to get going, ’cause if I set even one of my eyes on him, I’m going to kick his you-know-what to kingdom come!”

FRUIT POCKET FRENCH TOAST

˝ cup butter (1 stick, ź pound)

1 cup brown sugar, firmly packed

˝ cup maple syrup

1 cup chopped pecans (optional)

Loaf (at least 12 slices) of sliced bread (white, egg, raisin, whatever)

˝ cup butter softened (1 stick, ź pound)

2 cups canned or fresh fruit (any kind except melon or grapes)

8 eggs, beaten

ž cup white (granulated) sugar

2 teaspoons cinnamon

2 cups heavy cream (whipping cream)

2 teaspoons vanilla extract

˝ cup butter (1 stick, ź pound) melted

Powdered (confectioner’s) sugar to sprinkle

Leave one stick of butter out on the counter to soften it, or unwrap it and nuke it for a few seconds in the microwave.

If you’re using canned fruit, open it and dump it in a strainer now.

Heat a second stick of butter, the brown sugar, and the maple syrup in a microwave-safe bowl on HIGH for 2˝ minutes (I used a quart measuring cup) or in a pan on the stove, stirring constantly, until the butter is melted. Spray a 9-inch by 13-inch cake pan with Pam or other nonstick spray and pour the syrup mixture in the bottom. Sprinkle with the chopped pecans, if you decide to use them.

Lay out twelve slices of bread—you’re going to make fruit sandwiches.

Spread softened butter on one slice of bread. Top it with well-drained fruit cut in very thin slices (Berries or pineapple can be crushed.)

Spread butter on a second slice of bread and use it to cover the bread with the fruit. Cut this fruit sandwich in half and place it in the pan on top of the syrup mixture. Make 5 more sandwiches, cut them in half, and put them in the pan. You can crowd them a bit, but do not overlap the bread.

Press the sandwiches down with a flat metal spatula. Squish that bread!

Beat the eggs with the sugar and the cinnamon. Add the cream and the vanilla, mixing thoroughly. Pour this mixture over the bread in the pan.

Cover the pan with plastic wrap or foil and let it stand out on the counter for a minimum of twenty minutes. (If you’re having a fancy breakfast, you can also make this the night before and keep it in the refrigerator until it’s time to bake it.)

Preheat your oven to 350 degrees F., rack in the center position.

Take off the plastic wrap. Melt the third stick of butter. Drizzle it over the top of the sandwiches.

Bake the Fruit Pocket French Toast at 350 degrees F. uncovered, for approximately 45 minutes, or until the top has browned. Let the pan cool on a wire rack for at least five minutes.