Tag Archives: Mother’s Day

Strawberry Nutella Stuffed French Toast

Me and my mom! photo

I really love brunch! My best friend Shannon showed me the idea for this recipe and I’ve taken it and adapted it a bit. I love the combination I do of soaking the Texas toast in Vanilla and cinnamon egg mixture before searing off and stuffing. This recipe is so special and perfect to say “I Love You” to your mom this weekend for Mother’s Day! My mom lives near Nashville. Me and my family flew in this week from Orange County to visit and I made sure I surprised her with this “Mother’s Day Breakfast” (observed) being that it is Mother’s Day week! She loved it and so will your momma! Enjoy all you hard working momma’s out there and Happy Mother’s Day!




Strawberry Nutella Stuffed French Toast

1/2 loaf thick Texas Toast (in CA it’s called California Bread at Ralph’s)

3 Tablespoons butter

7 eggs

1/2 cup half n half

2 teaspoons vanilla

1 teaspoon vanilla

6 Tablespoons Nutella spread

1 lb strawberries, hulled and sliced

2 Tablespoons sugar

1 Tablespoon lemon juice

Clean, hull, and slice strawberries. Place in a bowl, add sugar and lemon juice and let sit while you cook the french toast.

Whip the eggs with a wire whisk, add in vanilla, cinnamon, and half n half and mix well. Melt the butter in a sauté pan. Soak bread in egg mixture for about 30 seconds and transfer to hot buttered pan and brown well on both sides. Spread a layer of Nutella on half of the  french toast pieces while hot and stack another piece of bread on top. Generously top with strawberries and sprinkle with powdered sugar. (Optional). Repeat until, you have cooked all the pieces of bread.






Mother’s Day Brunch

What girl doesn’t love a good brunch? I do! I am a mom to a baby and a preschool aged kiddo right now and I can assure you that my family treating me to an “out to eat” meal on Mother’s Day is bound to be bonkers….here’s why…poopy diapers, toddler needs 4-5 bathroom runs, the wait is outrageous (especially here in Orange County), the kids need snacks while we wait, we get a table and the kids are bored, oh and need a couple more bathroom runs. lol You get the picture. So, me and one of my gorgeous, brilliant friends came up with a winning plan to have our hubbies take us on a Mother’s Day date. Dinner with just us and them. A quaint, lowly lit, gorgeous, Italian joint where you can barely speak cause every bite you put into your mouth is bliss. After this night, which we chose to be Friday, we came up with a couple yummy, do-ahead, brunch casseroles and hung out on Sunday afternoon while the oven did the work and the kids could run wild and play together hardly noticing we were there. I’m telling you moms, it was genius!

Try out my Bacon & Egg Brunch Bake below and enjoy some relax time. After all, we have one of the hardest and most rewarding jobs in the world so take a little time to relax once in a while.


Bacon & Egg Brunch Bake

12 eggs, beaten

1 cup heavy whipping cream or 2% milk

1 onion, chopped and sauted

8 oz or about 10 slices bacon, cooked and crumbled

1 teaspoon ground mustard

2 cloves garlic, minced

salt and pepper

2 cups shredded sharp cheddar cheese

4 cups cubed french bread

1/2 stick butter

Put minced garlic and 1/2 stick of butter in a microwave safe dish for 30 seconds and let melt. Place cubed bread on a cookie sheet and preheat the oven to *350. Pour garlic butter over bread and toss lightly salt and pepper the bread as well and bake for 12 minutes.

Saute onion in a little bit of olive oil or butter on medium high heat until translucent. (about 6 minutes) Next, in a stand mixer or large bowl, beat the eggs, add in the milk and onion, the ground mustard and a little salt and pepper. Next, grate cheddar cheese.

Grease a 9×13 glass baking dish. place baked bread cubes in the bottom, crumble cooked bacon over the bread, next pour in egg mixture, and finally top with cheese. Refrigerate for 3 hours or even up to overnight! Bake for 50-60 minutes until center is set in a *350 oven and enjoy a heavenly brunch!