A Decadent Mother’s Day Breakfast in Bed: Blueberry French Toast & Wild Hibiscus Royale!

Recently I asked some of my Mom friends what they’d most enjoy doing on Mother’s Day. Out of every Mom I asked, each reply inevitably began with, “I want to start the day with breakfast in bed,” and the responses diverged from there. So for my Mother’s Day post I thought I’d share a delicious recipe and very special cocktail for a decadent breakfast in bed for all the fabulous Moms out there: Blueberry French Toast and Wild Hibiscus Royales!

To the husbands who will be making this breakfast don’t forget to prepare the French Toast the night before. It needs to hang out in the fridge for 8 hours for maximum yumminess and the morning of all you have to do is prepare the sauce and pop it in the oven! Also, don’t fret about the cocktail, the hibiscus flowers can be found at your local liquor store. Cheers to all you fabulous Moms and I hope you enjoy your day…especially breakfast in bed!




Blueberry French Toast
12 slices day-old white bread, crusts removed
2 8 ounce packages cream cheese
1 cup fresh blueberries
12 extra large eggs
1/3 cup maple syrup or honey

1 cup sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh blueberries
1 tablespoon butter or margarine

Cut bread into 1-inch cubes; place half in a greased 13″ x 9″ x 2″ baking dish. Cut cream cheese into 1-inch cubes; place over bread. Top with the cup of fresh blueberries and remaining bread. In a large bowl, beat eggs. Add milk and syrup and mix well. Pour over bread mixture. Cover and chill for 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover with foil and bake at 350 degrees for 30 minutes. Uncover; bake 25-30 minutes more or until golden brown and the center is set. In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in the cup of fresh blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve over French toast. Serves 6-8 (1 3/4 cups sauce)

Wild Hibiscus Royale
Jar of Wild Hibiscus Flowers in Syrup
1 750ml bottle of Rosé Champagne

Place a hibiscus flower at the bottom of each Champagne flute. Drizzle a small spoonful of hibiscus syrup over each flower and fill the rest of the glass with the Rosé Champagne. Enjoy! Makes 6 servings.