Wednesday, April 28, 2010

Spring Brunch and Baked French Toast

Hello, fellow foodies and tablescapers! Recently, I invited a few friends over for a spring brunch. Initially, I had everything set up in my dining room, but the weather was so beautiful that I had to move it out to the front porch.
The flowers were blooming and the birds were singing. We even had our annual pair of robins building their nest at one corner of the porch.
Each guest had a small terracotta pot of verbena to take home as a keepsake.

I purchased these pewter bunny napkin rings from a yard sale. I'm so glad to finally use them.

Our brunch menu consisted of a ham and potato casserole, quiche, polish sausages, baked blueberry and pecan french toast, sliced tomatoes, fresh fruit, coffee, tea, and orange juice. Yes, we were a hungry crowd!
I'll be sharing the recipe for the baked french toast at the end of this post.

It was a lovely morning filled with food, friends, fellowship, and the beauty of a perfect spring day.

Thank you for stopping by for brunch! Please make sure to visit our gracious hostesses, Susan @ BNOTP for Tablescape Thursday and Michael @ Designs by Gollum for Foodie Friday participants.

I hope you give the baked french toast a try, it's a winner recipe!

Till next time,

Baked French Toast with Blueberries and Pecans


  • 12 slices of day-old French bread cut into 1 1/2 inch thickness
  • 5 eggs
  • 2 1/2 cups milk
  • 1 cup packed brown sugar, divided
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1 cup chopped pecans
  • 1/4 cup butter or margarine, melted
  • 2 cups fresh or frozen blueberries


  1. Arrange bread in a greased 13-in. x 9-in. x 2-in. baking dish. You may have to squeeze them in tight or use a larger pan. Deeper lasagna pans work well. In a bowl, combine the eggs, milk, 3/4 cup brown sugar, vanilla and nutmeg; pour over bread. Cover and refrigerate for 8 hours or overnight. *Note: I've also used Splenda brand brown sugar if you're watching your sugar intake. Just follow Splenda directions (use 1/2 the amount of Splenda)
  2. Remove from the refrigerator 30 minutes before baking. Sprinkle pecans over egg mixture. Combine butter and remaining sugar; drizzle over the top. Bake, uncovered, at 400 degrees F for 25 minutes. Sprinkle with blueberries. Bake 10 minutes longer or until a knife inserted near the center comes out clean.


marty (A Stroll Thru Life) said...

What a beautiful setting. Your linens and dishes are just gorgeous and all the flowers are out of this world. I love the idea of the small terra cotta pots as gifts. Such a beautiful buffet also. The menu makes my mouth water. Everything is just beautiful. Hugs, Marty

Allie and Pattie said...

SO pretty! What a perfect setting for a Spring day- I'm sure your guests loved it!
xoxo Pattie

Cindy (Applestone Cottage) said...

That is really,really gorgeous! I love the tablecloth, the pewter napkin rings, too cute and the lovely white china! The food and flowers are perfect and look so so yummy!

Martha's Favorites said...

Hi: Everything is so pretty. Makes me just want to come over and sit down and enjoy. Thank you so much for being a part of Tea Cup Tuesday. I hope that you will be able to join the party again next week, Have a wonderful week. Blessings, Martha

Joanne Kennedy said...

What a pretty setting. I love the tablecloth and the little flower pots. That french toast looks so good! I'm going to have to try that.


Happier Than a Pig in Mud said...

Very pretty, I'm sure you all had a great time!

Johanna said...

Tablescape and buffet looks as if you had a big party. I am sure your guest enjoyed this very much.
Greetings, Johanna

kim said...

What a great tablesetting on the porch. I love to sit and eat outside when it is nice. That table of food looks wonderful. I could eat that right now. I am glad you are sharing the french toast recipe.

Tricia said...

What a gorgeous outdoor brunch table! The potted flowers add such a lovely touch, and the buffet table looks scrumptious! Thank you for your comments on my blog and congratulations on your son's graduation from UD! That's a great school!

Mimi said...

I love your outdoor brunch table...especially the buffet table. Yummy!

Niki said...

It sounds wonderful! I just love when "event day" is warm enough to move to the porch! I love your table linens. The verbena favor was a great idea.

By the way, thanks for visiting me today!!

xinex said...

What a beautifully set brunch table, Lorna. Perfect setting and oooooh, that food! I am so glad to see you blogging more. Thanks for the recipe. I am so many relatives and friends visiting this summer and it will be a good one to serve for breakfast....Christine

Sweet Bee Cottage said...

What a lovely setting and boy does that sound yummy!

ButterYum said...

I make a very similar recipe. Very satisfying and great for company!


Miss Merry said...

Very pretty tablescape and your bunny napkin rings are just adorable. I am sure everyone enjoyed the delicious meal, too.

Debbie@Debbie-Dabble said...

Such a beautiful and delightful tablescape!!

Mrs. P. said...

Your table and brunch looks wonderful!! That french toast looks like quite a treat :)


tales from an oc cottage said...

What a pretty table and such a feast!

m ^..^

Pam said...

Looking at your brunch makes me so hungry. I loved your small pot of flowers as a gift. I do not see how you have the time for such lovely activities with all that is demanded of by your family. Thanks for your comments to my blog.

Blog Widget by LinkWithin