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

Ingredients

• 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

Directions

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.