Baking

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. I used a delicious recipe for Crème Brûlée French Toast from Gourmet Magazine as my starting point and added the walnut and lemony goodness of the poteca. The result is a like a mash-up of a sticky bun & poteca in French toast form. <br /> <br />It's great for a holiday breakfast—decadent and delicious, plus prepped the night before. In the morning, it just requires a room temperature rest and a stint in the oven—easy peasy!

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