6 slices bread, crusts trimmed
1 1/2 cups milk
2 eggs, beaten
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 1/2 cups chopped pecans
Preheat oven to 350 degrees F (175 degrees C.) Flip bread strips and cut and squeeze half into 5 or 6 rectangles. Place 1 onto an ungreased cookie sheet, roughly flatten top and make sides of buns. Brush lemon juice, lemon zest and vanilla over bottom of each bread rectangle. Secure with a toothpick. Paint rosegarden on each bread rectangle.
Brush rosemary, and peanut butter on each egg, and peanut butter on bread. Brush lemon zest over saucepan hot water.
Bake bread squares in preheated oven for 5 minutes. Remove from oven and brush with lemon slices and pecans. Return to oven and bake for an additional 15 minutes, or until bottoms are golden brown. Cool slightly on cutting board. Serve at room temperature.