1 loaf French or sourdough bread
1 tsp. crushed garlic (optional)
Butter
1 beaten egg
Worcestershire sauce
1 doz. (or more) oysters
Flour, beaten egg, bread crumbs
Butter
Sauteed chopped onion, bell peppers, etc.

Completely cut off the top of the bread loaf so it lifts off like a lid. Hollow out the bottom of the loaf and scrape inside of top crust (reserve for use in bread pudding, or crumbs, or stuffing). Rub inside of loaf with garlic and butter if desired. Bake uncovered until crisp to the beaten egg, and add chosen seasonings. Dip each oyster in flour, then egg mixture, then crumbs. Fry crisp and brown in butter. Fill loaf with oysters. Put on the "lid" and keep warm. One serving suggestion: With very sharp knife, cut the loaf into quarters. Or let guests break off pieces of loaf and "mine" the oyster treasure inside.