The best and ready for company brunch! Only used half the eggs and milk for batter and added tsp. of vanilla extract. Will use almond extract suggestion next time if I have almonds on hand for topping. Used a small bagguette cut into eight pieces. Cooked these in two tbsp. of the butter and use the remaining butter in the sauce. Sauce cooked smoothly and perfectly with water from tap. Added water slowly and it began to steam immediately. Did add some pecans to finish.

Reviewed On: Feb. 1, 2009