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3 Course Mothers Day Brunch - Simple recipes to pull off this gorgeous brunch

3-Course Mother’s Day Brunch

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Hi Bold Bakers!

I’m wishing all of the lovely Moms out there the very best Mother’s Day! In honor of my own Mammy, Pat, and all of you celebrating today, I’ve whipped up a really special 3-Course Mother’s Day Brunch. I created this menu to satisfy all of your cravings, from sweet to savory! Individually, these recipes are simple enough to make any day, but bring them all together and you’ll have yourself nothing short of a feast! I love the idea that you will make this to share with your family and friends. This 3-Course Mother’s Day brunch extravaganza starts with a healthy and fresh smoothie, followed by a creative and beautifully served breakfast parfait, and it’s topped off with an impressive and decadent Bacon and Cheese Strata!

Blueberry Muffin Smoothie

Smoothies are so simple and satisfying. For this Mother’s Day Brunch, I wanted to start off with a really special one. You won’t believe how this smoothie tastes exactly like a healthy blueberry muffin. I like to experiment with different flavors and ingredients, as it’s so easy to just add it all to the blender and press “go”. This Mother’s Day treat has loads of sweet frozen blueberries, a hint of lemon, and raw oats. The texture is rich and thick, and the flavor is lovely. I think this is the perfect way to kick off a Mother’s Day celebration. Get my Blueberry Muffin Smoothie recipe and don’t miss the other two courses below.

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Breakfast Parfait

After a lovely smoothie, serve up a really fun Breakfast Parfait. Instead of just cutting up fruit and putting it in a bowl, I used half of a sweet cantaloupe as my bowl and filled it with with creamy Greek Yogurt, granola, and fresh berries. This is one of the prettiest ways I can think of to serve fruit, and it tastes just as good as it looks! No doubt all of the moms out there will love this. Get my Breakfast Parfait recipe and don’t miss the main course below.

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Bacon and Cheese Strata

Last but not least, the main event: a Bacon and Cheese Strata. For as good as it looks and tastes, this recipe could not be simpler. All you do is cut up your favorite bread (I used stale French Bread), then soak it in a savory custard spiked with smokey bacon and cheese! This is then baked off in a springform tin, allowing you to serve it in impressive thick slices. Get my Bacon and Cheese Strata recipe.

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I hope you give all of these recipes (and other Bold Baking Breakfast recipes) a try this Mother’s Day, as they are sure to show just how much you care to the mother in your life. Happy Mother’s Day from Bigger Bolder Baking!

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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20 Comments

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  1. PrincessSapphire on May 7, 2018 at 7:06 pm

    Hi, Can we add tomatoes or peppers to the strata?

    • Gemma Stafford on May 7, 2018 at 10:46 pm

      you sure can, this recipe would happily take those addictions.

      Gemma.

  2. zainab on May 11, 2017 at 9:53 am

    hi gemma I’m so making all this for mothers day I was searching for mothers day ideas and gemma to the rescue a brunch is just perfect thank you so much do u have anymore recipes for breakfast and brunch ? I wanted to make a litte more stuff

    • Gemma Stafford on May 12, 2017 at 2:08 am

      Hi Zainab,
      Do check out the recipes here on the website.
      Some of the breads will be perfect for lunch/brunch, and bread is always a big hit with visitors.
      Cinnamon rolls would be great, or monkey bread!
      Have fun with this. The Starbucks drinks would be a big hit too!
      Gemma 🙂

      • zainab on May 12, 2017 at 3:24 am

        thankyou so much gemma great ideaa I’ll be sure to check it all out

  3. Angela Anne Cyriac on May 7, 2017 at 9:03 am

    Hi Gemma,

    I love your recipes 🙂 🙂 🙂
    You are amazing !!!!

    Do you have any recipe on Almond-coconut cake ? …If you have, please send me a link.

    • Gemma Stafford on May 9, 2017 at 2:30 am

      Hi Angela,
      I have not made this cake, though I do love the idea!
      There are a number of recipes online, google a little. I liked a flour-less version, ticked all of the boxes for me, and would be GF too! This was an australian recipe.
      I wish you well with this, let me know how you get on with it,
      Gemma 🙂

  4. Joanna on May 6, 2017 at 9:54 am

    Gemma,
    What does your spatula say on it? Where did you get your cute oven mitts? How long does it take for bread to get stale? Do you think that vanilla would be good in place of Greek yougurt? Thanks for answering!

    • Gemma Stafford on May 7, 2017 at 3:50 am

      hi Joanna,
      My spatula says Bold Baker! My oven mitts come from The Inspired Home website. bread will go stale quite quickly at room temperature. it is said that you should not keep bread in the fridge, but I do, in the California heat. Then it is good for a week or so, depending o the bread.
      Vanilla is not a substitute for Greek yogurt. you can strain natural yogurt to thicken it, and use that! This means pouring the yogurt into a sieve, which has been lined with a cloth, the water content is drained off and you are left with a thick yogurt. You do this over 8 hours or so in the fridge,
      Gemma 🙂

  5. Joanna on May 6, 2017 at 9:38 am

    Wow!
    Gemma, I didn’t know your husband wrote comments on here! That is so totally awesome! Love the pic of the two of you. So sweet!

    • Gemma Stafford on May 7, 2017 at 3:57 am

      Hi Joanna,
      I love food, all sorts of flavors. I love fish, and shellfish, and would choose this over meat. i love light food, salads, and like everyone else I love pizza!
      I do not really have any pet hates, but i am not crazy about processed foods.
      Yes, sometimes kevin leaps in here, to keep me on my toes, lol. (Not really).
      Kevin is the tester in my house, he gets hungry when we are filming, and cant wait for the results!
      Gemma 🙂

  6. Priya on May 4, 2017 at 2:24 am

    Hey Gemma
    How are you?
    I really like your recipes. Specially the transmission of non-veg to veg.
    But 1 thing is troubling me is that I can’t find your chart related to who to turning non-veg. to veg..
    So could you please send me a link of that page?
    Thank you so much for your delicious recipes

  7. Elisanna Grace on April 29, 2017 at 4:07 pm

    HI Gemma, I LOVE baking and the other day I was trying to make up my own recipe of banana cake and it just turned out really dense. What makes a cake moist and fluffy and do you have any tips or tricks for me??
    Thanks, Elisanna

    • Gemma Stafford on April 30, 2017 at 3:15 am

      Hi Elisanna,
      I think I responded to this already, but just in case, here goes!
      1. read ant recipe you can find for the cake you wish to bake, this will teach you loads. Note the differences in the recipes, but more importantly the common features, these are the ones which matter.
      2. Do not over-mix your batter, this will toughen the mix and make it dense.
      3. I would need to know what you did, exactly, to be able to correct your method.
      Do take a look at me recipe here too, it is a light one, and tasty!
      Gemma 🙂

  8. Evie on April 28, 2017 at 12:30 am

    Hi Gemma,
    I am a big fan of BBB.com. Baking is my favorite pastime along with watching the bold baking basics series.Would love to see recipes of homemade mascarpone and ladyfingers.
    A small query- can we use the cream cheese that you made in one of the bold baking basics video in cinnamon roll frosting.

    Thanks??

    • Gemma Stafford on April 29, 2017 at 2:56 am

      Hi there,
      Thank you for your very kind comments, i appreciate your kind support.
      I have your suggestions on my list, thank you.
      Mascarpone is a cream cheese too, and is made with fresh dairy cream, rather than milk, as this one is.
      This is cream cheese, and can be used in any recipe calling for cream cheese,
      Gemma 🙂

  9. romy on April 27, 2017 at 8:20 pm

    hi gemma, I was wondering if I could use sprouted or whole grain bread for the strata? thx! 🙂

    • Gemma Stafford on April 28, 2017 at 12:34 am

      Hi Romy,
      Well!!! NO, There will be an issue in getting the custard to be absorbed in the same way. Whole grain bread may do it, but it will not be the same thing. You could try a small sample and see how you get on with it,
      Gemma 🙂

  10. Kevin Kurtz on April 27, 2017 at 10:15 am

    Happy Mother’s Day to all the moms out there!

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