May Brunch Party {Monthly Menu}

It’s finally the time of year where we can have brunch parties outside on the patio.  We’ve been excited for warm weather for a few months now and when it finally hit us this weekend we could barely handle it.  Complaining about the heat and sun almost happened, but then we realized how ridiculous that would be and restrained ourselves.

Instead we celebrated with a delicious May brunch.  The star of the show was this French toast smothered in homemade mascarpone and strawberry rhubarb compote.

May Brunch Menu

• French Toast topped with
• Homemade Mascarpone and
• Fresh Rhubarb Strawberry Compote
• Frittata modified with asparagus, goat cheese, and pepitas (101 Cookbooks)
• Lemon Cucumber Thyme Water
• Bacon

The mascarpone that topped the french toast was almost like butter – but better.  Just as rich and decadent in flavor, but more closely resembling a very creamy cheese in texture.

The tangy strawberry rhubarb compote was made with fresh fruit and just a bit of sugar. 

We threw in some delicious and healthy egg dishes to even things out a bit.  Oh but then we added back in a platter of crisp bacon; not so healthy.  But it’s a party! What do you expect?

Flowers were arranged, tables were set, umbrellas to shade from the suddenly powerful sun were procured.  Spring is here!

French Toast for Brunch

• 1 large loaf French bread, sliced 1” thick. Approx 10 slices.
• 4 eggs
• 1 c whole milk
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• butter (for frying)

Whisk together the eggs, whole milk, cinnamon, and vanilla.  Pour mixture into a fairly shallow dish to allow for easy dipping of the slices of bread.

Dip each slice of bread into the egg mixture, then flip over to coat the other side.  I don’t let my bread soak in the egg mixture for long – just enough to completely coat it.

Melt butter in a skillet over medium heat, and fry each side of the dipped bread until golden brown.

Top with Mascarpone and Strawberry Rhubarb Compote.