HAPPY MOTHER’S DAY!
Today as we celebrate Mother’s Day, many special memories come to mind. My mother passed away in 1978 but even after 44 years, time has changed nothing. I still miss the sound of her voice, the wisdom in her advice, the stories of her life and just being in her presence. I miss her today as much as the day she left us. At the time of her passing a friend said to me, ‘your mother is always with you’. At the time, I didn’t quite understand what she had meant but as the years have passed it has become clear to me.
We are fortunate to still have Brion’s mother, Dolores, in reasonable health. It is with loving thoughts we celebrate her today for her loving and kind ways.
On this Mother’s Day, I would also like to acknowledge my sisters Marilyn & Rita, who give so much of themselves to be the great mom’s they are.
A French toast breakfast board for Mother’s Day is the perfect way to celebrate mom this year. Brunch boards make a beautiful display of food while inviting guests to casually graze at their leisure.
Breakfast boards are a lot like charcuterie boards: they include a variety of different tastes, textures, and flavors from a simple brunch menu. The variety and options are endless and there’s something for everyone to enjoy from it.
French toast is so simple to make and must be one of the most comforting breakfast carbs with its crispy, golden exterior and creamy, fluffy interior. Overnight French toast is a recipe that is simple and indulgent. When you make it the day before, the morning meal is tasty and effortless! Just bake it in the oven on Mother’s Day morning to complete your French toast board. Thanks to a long overnight soak in a heavy cream-infused custard, which transforms the sliced challah into a pudding-y delight. A French toast board usually consists of:
*French toast- thick slice bread such as challah, brioche or French
*French toast toppings – such as candied pecans, powdered sugar, maple syrup, chocolate chips and cinnamon/sugar mixture.
*Fruit – strawberries, blueberries, caramelized or natural bananas, kiwi, blood oranges for extra color or any personal choices you have.
*Butter – always a staple.
*Something savory – bacon, sausage, hashbrowns and/or scrambled eggs.
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- 1/3 cup butter, melted
- 1/3 cup brown sugar, packed
- 1 loaf Challah or French bread, sliced 1" thick
- 12 eggs, beaten
- 1 1/2 cups milk
- 1 Tbsp vanilla
- 1/2 tsp maple OR rum extract
- 2 tsp cinnamon, divided
- 1/3 cup walnuts or pecans, chopped, optional
Ingredients
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- Slice bread into 1" thick slices & let dry on the counter for a couple of hours (or place in a 300°F oven for 10 minutes using caution not to brown the bread).
- Place melted butter, brown sugar, & cinnamon on a large rimmed baking sheet about 17" x 12". Mix well and spread on the bottom of the pan.
- Arrange bread in the pan over the brown sugar mixture.
- Combine eggs, milk, vanilla & maple/rum extract.
- Gently pour half of the egg mixture over the bread ensuring all of the bread is soaked. Flip the bread & pour the remaining egg mixture over top.
- Sprinkle with chopped nuts (if using) & 1 teaspoon of cinnamon. Cover the pan with plastic wrap & refrigerate overnight.
- Remove the pan from the refrigerator and let it sit on the counter for 20 minutes
- Preheat the oven to 350°F.
- Bake for 30 minutes until a GOLDEN brown.
- Serve with butter & other items on your French Toast Board.