Mother's Day

Mobile Mother’s Day

May 10, 2010




I seem to be relying on my Iphone for taking pictures lately! I do have my camera, however I don’t always remember it or carry it around with me all the time! And, it’s just so easy to use your phone. So here’s another mobile phone photo post for mother’s day.

This year we decided to do a brunch for mom and make delicious french toast. I don’t know about you, but I was somewhat amazed at french toast when I was growing up. My dad would make it a lot, and I never quite knew how to make it until I was older and beginning my baking experience. Dad’s cooking is definitely something I miss. It is a really easy dish that you can make look like you it’s difficult. You can prepare it in advance and then make it and keep it warm until you need it. There were eight of us for breakfast – my mom, brother, me, her ‘manfriend’ (hehe) and his two kids and their cousin, and brother’s gf. So I made quite a lot of french toast! I decided I would make it, and then keep it warm in the oven while I decorated the plates and we set the table.

Don’t be turned off of french toast if you’ve never tried it! It’s a slow cooking process and you’ll want to cook it over low-heat for a longer period than heat it on high so it cooks all the way through. I know my mom enjoyed it! And I hope she had an excellent mother’s day =) Love you mother!

You can make as much or as little as you like, I usually say at least one or two eggs per piece of toast. I used two loaves of french bread this time, but you can make as little as a half of a baguette!



Easy French Toast


  • 2 loaves French Toast
  • 10-11 Eggs
  • 1/2 cup Skim Milk
  • 2-3 tbs. Vanilla
  • Lots of Cinnamon
  • 1 pkg. Strawberries
  • 3 tsp. Sugar
  • 1 tsp. Corn Starch
  • Whipping Cream


  1. Cut French Baguettes into 1 inch slices. Stack them ontop of eachother and put to the sid
  2. In a large baking dish ( I use a glass pyrex dish ) break eggs and add milk and vanilla.
  3. Whisk until it is thoroughly mixed, you don’t want to have any whole yolks. Add as much cinnamon as you like and continue to whisk.
  4. Lightly spray pan with pam and heat skillet on medium-low.
  5. As the pan is heating, dip as many pieces of bread as you can into the egg mixture and soak on one side for about 5 seconds  and flip it over to coat both sides. Next pierce it with a fork to allow it to absorb as much as it can and then stack it onto a plate. You want the bread to be soaked, but not soggy.
  6. Repeat with all the slices of bread and continue to stack onto one another so they all stay moist and soak up all the egg.
  7. Once you’re ready to cook them, place a few pieces at a time onto the pan and cook for 3-5 minutes until browned on both sides.
  8. If you are serving lots at a time, to keep them warm you can pop them onto a tray in the oven on very low heat. Or place them into a warming dish.
  9. When you are ready to serve, you can sprinkle it with powdered sugar and top with fruit!


IMG_1182To make the decorative plates

You will need:


  1. Cut the stems off the strawberries and place into a blender or magic bullet. Pulse until they are purreed, add sugar and cornstarch and pulse again.
  2. Whip the cream until it is slightly thickened, you don’t want it to be full out whipped cream.
  3. Using a small spoon, place a small amount of the strawberry puree onto the plate and shape it into a half-moon crescent. Using another spoon, dot on a small circle of whipping cream three times in a row.
  4. Take a skewer or tooth pick, and draw it down in a straight line from the first dot to the third. And Voila! Little cream hearts. You can use the leftover strawberry puree to drizzle on top of the toast as well!

Hope you all enjoyed Mother’s Day!

My brother Nick, our mom Andrea and Me!IMG_1191

Mom, Alicia and Alysha! IMG_1190

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  • Reply Sharlene May 10, 2010 at 7:14 PM

    Your family is so beautiful and I love the little heart decorations. I’ve been looking for a new french toast recipe to try out. Can’t wait for my next lazy Sunday to make these!

  • Reply Alicia May 13, 2010 at 7:31 AM

    I Loved this ! Thanks so much darling . Mom xoxo

  • Reply Josie Penner May 13, 2010 at 9:18 AM

    Alicia how wonderful for you to honor your mom with such a beautiful Mothers Day breakfast. I am sure it tasted as wonderful as it looks. Love the little hearts!! Your recipe is exactly the same one I have been making for over 30 years now. Simple but very tasty! Your presentation of your table & food is excellent!!

  • Reply Louise Warnock May 13, 2010 at 8:54 PM

    Well my dear you did start checking out the kitchen when you were a little gal. Back when you stood on a kitchen chair and helped me make some kind of dough. Remember when you were breaking the eggs and then let go a super sneeze!!! You were so cute I remember the look on your face I immediately reassured you “don’t worry Lou it all gets baked in the oven” and away you went finishing mixing with your determined look of adventure of what was the next step. I love the presentation of your breakfast and the pictures of all of you. Love Aunt Louise

  • Reply Minaz May 17, 2010 at 8:48 PM

    That was my best breakfast meal i had ever 🙂 haha

  • Reply aly May 25, 2010 at 3:34 AM

    it was so yummy.. we must cook together again soon 🙂

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