My father-in-law is of Slovenian descent and every year for the holidays, he makes loaves of poteca (po-teet-sa), a traditional yeast bread with a lemon-scented walnut filling. (Just this year, I arrived home from work shortly after Easter to find a package containing a wedge!)
Using a delicious recipe for Crème Brûlée French Toast from Gourmet Magazine as my starting point, I decided to add the walnut and lemony goodness of the poteca to a baked French toast. The result is a like a mash-up of a sticky bun and poteca, in French toast form.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
I am an amateur baker and cake decorator. I enjoy cooking, as well as eating and feeding others. I live in the beautiful Pacific Northwest with my husband and our menagerie. I enjoy outdoor activities including hiking, mushroom hunting, tide pooling, beach combing, and snowboarding.