For Mom With Love (T)

Mother's Day Brunch

 I'll start with these beautiful roses- love the two tone coloring.  I selected them because they have the same vibrant red color that is found in the floral part of the placemats used with today's tablescape.

 Next I am showing the two sides of the butterfly placemats that I decided to use.

 I wanted this to be cheerful and Mom loves blue so I made sure there was plenty of blue on the table! 

 I used a semi-transparent white glass dish to elevate the dinner and salad plates.

 Mom has always liked a casual country look in the kitchen so that was what I wanted to create.  I'll start with some cut up pieces of strawberries and melons chunks.  Then we can have the Creme' Brulee French Toast (recipe below) that I've made a few times.  I'll add some bacon (mom loves) and sausages.  Orange juice and coffee (we love coffee).

 I like the look of both sides of the placemats and part way through creating this tablescape I decided to switch to two of each showing.

A pair of birds dropped in to see if there are any leftover crumbs!

This vase is hand blown and I love the ruffled edge.

The narrow neck of the vase helps keep flowers standing tall.  I used the baby's breath that came with the roses as a filler along the ruffled edge.

I like to put the napkins in the drinking glass because of how it adds some drama and draws your eyes up. 

Can you see how the tealights are glowing through the glass at the bottom of the vase!  I didn't really need tealights for this table but I like the special affects they add!

  

Well- that's a wrap!

 For Mom With Love

 Thank you for joining me and I am

Wishing You All a Happy Mother's Day

I'll be joining:
Tablescape Thursday 

Today's players:

Blue dishes- Devon Cottage by Johnson Brothers

White salad plate-  no brand label- only says Made in Portugal- from One King's Lane

White semi-opaque glass dishes found at T.J. Maxx 2 years ago

Flatware called Baroque found at Neiman Marcus several years ago- discontinued

Placemats from Kohl's

Stemware-  Napoleonic Bee Wine Glass by LaRochere

Glass Vase from One King's Lane several years ago

Tablecloth- Tommy Hillfiger found at Home Goods a while back

 Printable version from my Google recipe page: Creme Brulee French Toast

Note:This is a rich sweet recipe- you don't need additional syrup since it forms a sugary layer at the bottom when it bakes.  Don't underbake otherwise it can be mushy.  Use a bakery style loaf of bread not a standard bread loaf.

Crème Brûlée French Toast

Ingredients

• 1 stick (1/2 cup) unsalted butter
• 1 cup packed brown sugar
• 2 tablespoons corn syrup
• an 8- to 9-inch round loaf country-style bread
• 5 large eggs
• 1 1/2 cups half-and-half
• 1 teaspoon vanilla
• 1 teaspoon Grand Marnier
• 1/4 teaspoon salt

Preparation

In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.

Preheat oven to 350° F. and bring bread to room temperature.

Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

Serve hot French toast immediately.

Originally found here and can be printed from this link: http://www.epicurious.com/recipes/food/views/Creme-Brulee-French-Toast-15213#ixzz17gKmZrGS