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Mother's Day Recipes!

Mother's Day is coming up on May 8, what better way to show your love than with a glorious Mother's Day brunch!

If you're looking for a few delicious brunch recipes you came to the right place😊 Whatever you do, don't forget the fresh brewed coffee or a pot of tea!

You can't go wrong with a delicious Raspberry Sunrise Mimosa recipe!

Ingredients include:

- 10 Ounces fresh raspberries

- 1/2 Cup grenadine, chilled

- 2 Cups pulp-free orange juice, chilled

- One 750-milliliter bottle sparkling dry white wine, chilled

Carta Nevada Semi Dry sparkling white wine is the perfect affordable and delicious choice for your Mother's Day mimosas!

With just the right touch of acidity, this wine gives a toasty aroma. The fruity and flavorful palate delivers creamy, sweet peaches with smooth custard flavors.

Make the Ice: Fill each ice cube space in the ice tray about a third of the way with water and freeze until solid. Puree half of the raspberries and add 1 to 2 teaspoons of puree to each cube space in the ice tray and freeze until solid. These raspberry ice cubes will go a long way in added flavor for your mimosas!

Make the cocktail: Carefully pour the grenadine into a large freezer-safe pitcher, freeze until the consistency is thick, about 30 minutes. You want to be sure that the grenadine doesn't splash the sides of the pitcher!

Next, place a large serving spoon in the pitcher, holding it so the tip of the bowl touches the side of the pitcher just above the grenadine line.

Slowly pour orange juice into the bowl of the spoon, filling it up and letting the orange juice overflow run on top of the grenadine without mixing! Slowly bring the spoon up as the orange juice level rises.

Using this same technique, add the sparkling wine, stopping after you have poured about half of the bottle to let the fizz subside.

Continue pouring, slowly bringing the spoon up as the wine level rises.

Now top with the remaining raspberries and enjoy!

Get ready, cause this recipe will have you scrounging for left overs, its so good!

The great thing about this recipe is that you can make it on the spot and bake it right away... Or assemble the breakfast casserole the night before and let it sit and get even more delicious in the fridge overnight!


- Butter for greasing

- 1 Loaf of crusty sourdough or French bread

- 8 Whole eggs

- 2 Cups of whole milk

- 1/2 Cup of heavy cream

- 1/2 Cup of sugar

-1/2 Cup of brown sugar

- 2 Tablespoons of vanilla extract

- Warm syrup, for serving

- Butter, for serving

- 1 Cup fresh blueberries, for serving


- 1/2 Cup of flour

- 1/2 Cup of firmly packed brown sugar

- 1 Teaspoon of cinnamon

- 1/4 Teaspoon of salt

- Freshly grated nutmeg (optional)

- 1 Stick of cold butter, cut into pieces


For the French toast:

Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably). Or you can make it and bake it right away!


Mix the flour, brown sugar, cinnamon, salt, and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and use a pastry cutter to mix it all together until the mixture resembles fine pebbles. Store in a plastic bag in the fridge

When you're ready to bake the breakfast casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top.

Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour-plus or more for a firmer, crisper texture.

Scoop out your portion, top with syrup and fresh fruit, and enjoy your fabulous baked French toast!


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