Happy Mother's Day!

Wishing all of you mother's a very happy Mother's Day and for my own mother, I love you and miss you! Here is a little mosaic of my mom being the wonderful mother, grandmother and great grandmother that she is. Click on the picture to make it larger!



My mother is half way across the country today, but if she was here close to me I would like to think I'd treat her to something like this...Bananas Foster French Toast. Breakfast in bed was always big on Mother's Day when I was growing up. Luckily I had an older sister who could actually use the stove to help me out :-) Happy Mother's Day to you too Cindy.

Bananas Foster French Toast

Recipe courtesy Paula Deen, 2008

Ingredients

• 4 large eggs
• 1 cup heavy cream
• 1 teaspoon ground cinnamon
• 8 tablespoons butter, divided
• 8 large croissants, halved
• 1/2 cup dark corn syrup
• 1/2 cup firmly packed brown sugar
• 1 cup maple syrup
• 1 cup chopped pecans
• 6 ripe bananas, halved crosswise and lengthwise
• 1 teaspoon rum extract
  

Directions

In a shallow dish, whisk together eggs, cream, and cinnamon. In a large skillet, melt 2 tablespoons butter over medium-high heat. Dip 4 croissant halves in egg mixture to coat both sides. Using a fork, remove croissants from egg mixture, letting excess mixture drip off. Place croissant halves in hot skillet. Cook 2 to 3 minutes per side or until lightly browned. Repeat procedure with remaining butter and croissant halves. Set aside and keep warm.

In a large skillet, combine corn syrup, brown sugar, maple syrup and pecans. Bring to a boil over medium-high heat. Reduce heat, and simmer for 2 minutes. Add banana halves and rum extract. Coat with the syrup mixture, and simmer 1 minute. Spoon over French toast. Serve immediately.

I'm joining in on Mosaic Monday over at Little Red House. Check out all of the other posts HERE.

I'll close with a flower for all of you, my first tall bearded iris of the year!