As promised, here are a few photos from the Mother’s Day brunch. Delish!! On the menu was: cheesy grits, french toast casserole, scrambled eggs, bagels & smoked salmon (with all the fixings), streusel muffins, fruit salad, green salad with feta & toasted pecans, honey vanilla yogurt & “deconstructed” lemon bars. Needless to say, no one left hungry. The centerpieces on one table with a beautiful flower arrangement filled with hydrangeas, sunflowers, ivory roses, and small butterflies. On the other table 2 galvanized pails were filled with lemons and sprinkled with yellow rose petals. Each setting had a mini terra cotta planter with different seeds from herbs (which sprouted 2 days later). Then a glittery butterfly on wire was placed inside. The coffee table was the perfect place to set out freshly squeezed orange juice and champagne for mimosas. The custom designed invitation featured a scalloped edge and a tissue butterfly design with gold off-set printing.

As an added bonus, here’s the french toast casserole recipe. It was so easy, I made it the day before and baked it off in the morning. It was such a big hit!

RoseAnn’s Amazingly Easy and Ridiculously Delicious French Toast Casserole:

In a 13 x 9 pan melt one stick of margarine/butter

Add ½ cup of light brown sugar and 2 tsp. of cinnamon to melted margarine/butter

Place 12 slices of bread in pan for at least an hour covered (6 on bottom 6 on top) – I used challah bread which really works well. It took about a loaf.

Beat 5 eggs with 1 3/4 cups of milk

Pour over the bread (It will soak through)

Sprinkle with a little brown sugar and cinnamon

Cover and refrigerate overnight!

Bake at 350° COVERED for approximately 30 minutes

Uncover and bake for another 15 minutes

Serve with syrup and enjoy!!!

xoxo,

Ni
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