Brunch hard or go home…especially on Mother’s Day! And let me just tell you, we brunched SO hard!
Tyler and I were lucky enough to host Mother’s Day this year and we had such a blast doing it. A mix of a few new recipes, a few favorites, lots of family, and even more fun!
Check out our menu and decor below. And Happy Belated Mother’s Day to all of the beautiful mamas out there!
Setting the brunch mood with a little floral chic decor. It wouldn’t be Mother’s Day without a celebratory table sign and a splash of pink! I’m a huge fan of incorporating vintage, feminine elements into everyday decor as well as special occasions like Mother’s Day brunch!
Appetizers: Chocolate filled croissants with chocolate drizzle! & fruit of course!
Our family members are HUGE chocolate lovers so these were a no brainer! Not to mention, so incredibly easy to make. Pillsbury croissant rolls, chocolate chips, and a little butter.
We finally pulled out one of our favorite wedding gifts! This five piece serving set was the perfect piece for our fruit bowl.
Main Course: French toast, eggs, hash brown cups, and Cloverdale maple bacon!
This French toast is one of our absolute favorite recipes! I found the recipe a while back & it never disappoints! I honestly cannot remember where I found it, but will type up my food stained paper copy below for those who want to give this heavenly toast a try! Add maple syrup, peanut butter, or powdered sugar– either way this is a for sure win!
Pinterest pulled through for me once again with these delicious hash brown cups. Hash browns are one of my favorite breakfast foods to eat, but I HATE making them! I have tried and failed way too many times and have never been able to get them as crispy as our favorite breakfast spot. But these hash brown cups were amazing! And again, super simple! Ore Ida frozen shredded potatoes, a little cheese, an egg, and 55 minutes in the oven–hallelujah!
Brunch wouldn’t be brunch without our favorite Cloverdale maple bacon– it was a must have! We especially loved using the maple flavor for breakfast as it paired so well with our other dishes.
And don’t forget the eggs! We chose a basic scrambled egg for ease. Hint: ALWAYS add milk! The eggs are much more fluffy and airy with a splash of milk. And don’t forget a sprinkling of cheese for all of my cheese lovers out there!
Want to recreate our brunch menu? Links below!
Awesome French Toast
(dear writer of this recipe, you are amazing!! I wish I remember who you are!)
6 large eggs
1 1/2 cups heavy cream, half & half, or milk (for our brunch we used half & half but have also made with milk!)
2 tbsp vanilla extract
1/2 tsp ground cinnamon
pinch of ground nutmeg
pinch of salt
6 slices (1 inch thick) bread (we’ve always made more than 6 slides and use Texas toast— we’ve loved it!)
4 tbsp unsalted butter (we improvised and used salted)
4 tbsp vegetable oil
maple syrup or any other topping you like!
1. Whisk together eggs, cream, vanilla, cinnamon, nutmeg, and salt in a medium bowl; set aside
2. Place bread in shallow baking dish large enough to hold bread slices in a single layer. Pour egg mixture over bread; soak 10 minutes. Turn slices over; soak until soaked through, about 10 minutes more.
3. Preheat oven to 250 degrees. Place a wire rack on a baking sheet and set aside. Heat 2 tbsp butter and 2 tbsp vegetable oil in a skillet over medium heat. Fry half the bread slices until golden brown, 2 to 3 minutes per side. Transfer to wire rack; place in oven while cooking remaining bread. Wipe skillet and repeat with remaining butter, oil, and bread. Keep in oven until read to serve.