The progression of the french toast casserole - slice the bread into a 9 x 13 casserole. Make a lame attempt to layer it decoratively. This won't really matter b/c it will be covered with deliciousness later on.
Pour the egg, cream, and spice custard over top. Allow to soak overnight. It will seem like a ridiculous amount of eggyness. Do not fret.
Top with praline (brown sugar, butter, pecans, cinnamon, nutmeg) topping. Bake until crunchy and brown.
We also made blueberry scones with a lemon glaze, a Tyler Florence recipe. These came out really well, except for the fact that I don't see how you can possibly add the blueberrries to the dough without smashing them - ergo, we were forced to add them to the lumpen forms of scones in a haphazard way. Oops, we smashed a blueberry or two. Oh, and even though I doubled the recipe, it makes WAAAAAY too much glaze for my taste. I seriously have approximately 1 1/2 c of glaze leftover in my fridge. I assume you are not supposed to actually dunk the scones in such a lemony glaze, so I have no idea if either I messed up and made 4 times the amount of glaze (unlikely, I hate squeezing lemons) or the recipe has an insane amount of glaze.
Finally, to lighten things up just a tad, a traditional summer fruit salad mix - watermelon, nasty honeydew, cantaloupe, strawberries, and blueberries. Notice its precarious position on the countertop. Notice the balling.
PS - Blogspot is ticking me off. I seriously typed 20 spaces between the FTC and scone discussion, and it is still jamming them together.