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 9×13-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.