When you get to be a certain age...around your upper twenties/lower thirties things start to change a bit in your friend group. Bellies get bigger and babies start attending brunch dates. It means that mimosas don't flow quite as freely as they used to, but the new brunch guests sure are cute.Last Sunday, a group of my girlfriends and I got together to have brunch with new mom, Natasha. Remember the gorgeous blessingway I posted about a few weeks ago? Well little Mr. Jude showed his lovely face recently and we were meeting him for the first time.
Mama Natasha is relaxed and happy. Baby Jude is precious. Daddy Keith is a dream dad. It was all so wonderful to see.
And of course we couldn't gather without a proper meal. Brunch is a fave of ours these days and we had a delicious menu.Spring salad with a tangy lemon vinaigrette
Fresh fruit salad with mint
French toast baked in honey-pecan sauce (recipe below)
Some super sinful dessert that I did not have a piece of (pictured above)
Mimosas
This baked french toast was made by Shannon. It was incredible and super indulgent...which meant I only could eat one piece (Weight Watchers!), but I could have eaten at least three more.
Sorry for the blurry photo. Apparently I was too eager to eat to get a proper focus. 
Jude in his vintage, refurbished crib. French toast baked in honey-pecan sauce (recipe from Intercourses, An Aprodisiac cookbook...yeah, seriously!)
Ingredients
4 eggs, beaten
¾ cup half-and-half
½ tablespoon brown sugar
1 teaspoon vanilla extract
4 thick slices French bread
¼ cup butter (1/2 stick)
¼ cup brown sugar
¼ cup honey
¼ cup maple syrup
¼ chopped pecans
Preparation
Combine the eggs, half-and-half, brown sugar, and vanilla extract in a small bowl. Pour half the mixture into a baking dish. Place the bread in the pan and top with the other half of egg mixture. Refrigerate, covered, overnight.
Melt the butter in a 9x13-inch baking dish and stir in the brown sugar, honey, maple syrup, and pecans. Add the soaked bread slices. Bake at 350 degrees for 30 to 35 minutes until puffed and brown. Serve immediately.
What a lovely brunch! I can't believe you were able to pass up that dessert. It looks so delicious.
ReplyDeleteKatie
Ha...laughing at the name of the cookbook...whatever, the french toast looks amazing!
ReplyDeletelove the the photos, the cake, and the vintage crib!
ReplyDeleteJude is adorable! Congrats Natasha!
ReplyDeleteLibby
What a special gathering! Baby is precious and mama looks great. That is a brunch I would love to eat.
ReplyDeleteOur group is now famous for its baby brunches! Our friends are like family, and it's fun to see our families growing. That french toast looks positively deadly. I would like to bathe in that sauce.
ReplyDeleteThis is just the cutest little brunch I ever did see.
ReplyDeleteSounds wonderful, thanks for sharing!
ReplyDeleteYou simply MUST find and post the recipe for that sinful-looking dessert!!!
ReplyDeleteI loved to have you, Emily and Shannon over! I can't remember last time I ate that much sweets, amazingly tasty sweets! So glad we had a salad too:)! Thank you!
ReplyDeleteOh My God !! Cute Baby and lovely posting . amazing your idea and pretty your looking. It looks so delicious. i just try make this food at my home . yummy food
ReplyDeleteHow fun and oh my goodness his crib is adorable!
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love the the photos, the cake, and the vintage crib!
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