Mother's Day Brunch and a Recipe for Brioche French Toast

This year for Mother's Day, we hosted brunch at our house for my mom, my mother-in-law, my sister (and her family) and my sister-in-law (and brother and their family). I'm not normally a breakfast person, but for some reason I love to make brunch. Maybe it's because I really love to bake, especially beautiful things that challenge me, and since brunch just feels fancier, I can do that!

The menu included: Vanilla Brioche French Toast (see the yummy recipe below!), maple bacon sweet potato hash from this recipe, mini pancake stacks, a DIY yogurt parfait bar, fruit, banana bread muffins, and scrambled eggs. My mom also made this amazing egg breakfast casserole with mushrooms, tomatoes, and sausage, and she brought along some cheese Danish and chocolate croissants (to die for!). My sister brought the drinks; chocolate milk, apple juice, orange juice and champagne-- for "Mom-osas"". And, we had lemon drop cookies and berries with Chantilly cream for dessert (because everything else really wasn't enough!).

Today I have for you the recipe for the Vanilla Brioche French Toast, but before we get to that, I thought I'd share a few pictures from our celebration (credit for some of these photos goes to my amazing sister)! Be sure to scroll all the way down for the recipe!

Please ignore my brown accent wall in the background! When we moved in, the whole room was painted cream and we added the accent wall, but I've since decided I don't like it....it will get painted over one of these days!

Please ignore my brown accent wall in the background! When we moved in, the whole room was painted cream and we added the accent wall, but I've since decided I don't like it....it will get painted over one of these days!

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Seriously, this was quite possibly the most amazing brunch, ever! And now, for the recipe!

Vanilla Brioche French Toast

  • 1 loaf brioche (I used the Vanilla Cream Brioche from Aldi)
  • 3 large eggs
  • 1 to 1-1/2 c. half-and-half
  • 1/8 c. (or 2 T) sugar
  • 3t. pure vanilla extract
  • Canola oil or similar for coating pan

Slice the brioche. In wide-bottomed mixing bowl, combine eggs, half-and-half, sugar and vanilla. Beat with a wire whisk or large fork until combined. Heat pan over medium-low heat and coat with approx. 1 T oil. dip slices of brioche into egg mixture, turning until evenly coated (I had to be very careful; because of the vanilla cream. my brioche was pretty soft to start with). Place coated slices of brioche on pan and allow to cook slowly, turning once. Cook until both sides are golden-brown. Sprinkle with powdered sugar and serve hot with your choice of syrup.

Enjoy!