on May 10, 2012, Updated Oct 08, 2021 40 Comments The thought of waking up and enjoying brunch with my guys on our back porch followed by riding bikes or scooters, taking a long walk through the woods, or even giggling as we race through the sprinklers would be fine with me. There is truly no possession in the world greater than the time spent together and maybe watching Little Buddy show off his new whittling skills he learned in Scouts as we laze through the day. Regardless of what activity or non-activity we do or don’t do, I plan to soak up every delicious second of it. And if my special fellas decided to make brunch for me, this Strawberries and Cream Stuffed French Toast would be on the top of my list. But if not, I know that I’ll make it again soon for them. And for myself. And for anybody that stops by my house long enough for me to feed them a bite because it is so scrumptious that I think everyone needs to taste it at least once. I hope you make it soon. Or print out the recipe and leave it all over the house so that your family makes it for you. Or just drool over it, enjoy whatever meal you have for Mother’s Day and know that it was made with love. I made my stuffed French toast with challah bread that I had baked; however, it is also delicious with Sally Lunn bread, brioche, French bread, and good ol’ sliced bread right out of the pantry. Here’s how I made it. What’s your favorite way to celebrate Mother’s Day?
