Enjoy Mother’s Day even more with this make-ahead brunch. These delicious dishes will let you enjoy quality time with your family and keep you out of the kitchen on that day. Create new memories at Mother’s Day brunch by decorating the table with photos of the moms in your family. It is a great way to honor them. Old family photos bring back fond memories and add to the conversation. For a simple centerpiece cut the photos into circles of various sizes and tape onto lollipop sticks. You can find these at Michael’s. Stick them into your floral arrangement. Or you can opt to frame the photos using doilies as place mats.
Use printables to make coasters, tray liners, menu cards and place cards for your table decor. Gather glass vases or mason jars and put a photo inside. Add the printables for decoration. Print the menu card out on card stock. Trim and place on top of each dinner plate.
Now that your table is set, let’s get on to the food! The beauty of this baked Strawberry Shortcake French Toast is you make it the day before and refrigerate. Bake it the next morning. Serve it with whipped cream, syrup and fresh berries.
Strawberry Shortcake French Toast
Ingredients: 1 loaf French bread, cubed; 2 cups strawberries, diced; 8 ounces cream cheese, softened; 8 eggs, 1 1/2 cup fat free half and half, 1/3 cup brown sugar, zest of 1 lemon, 2 teaspoons vanilla, 1/4 teaspoon salt, 1/2 cup sliced almonds (optional), butter a 9×13 baking dish.
Arrange half the bread cubes in the prepared baking dish. Sprinkle 1 1/2 cups sliced strawberries atop cream cheese layer. Layer the remaining bread cubes over strawberry layer. Finish with remaining strawberries.
Blend cream cheese, half-and-half, eggs, vanilla, brown sugar and lemon until fully incorporated. Pour mixture evenly over bread mixture. Cover the baking dish with aluminum foil and refrigerate 8 hours or overnight.
Preheat oven to 350 degrees. Bake the covered casserole in the preheated oven for 30 minutes. Remove foil and continue baking until French toast is puffed and golden brown–about 30 more minutes. Serve with whipped cream and maple syrup.
Caramelized Onion and Bacon Quiche
Ingredients: 1 tablespoon butter, 2 onions, thinly sliced, 3 strips bacon, cooked crisp and crumbled, 1 red pepper, diced (optional), 1 Pillsbury Refrigerated Pie Crust, 5 eggs, 1/2 cup half and half, 2 teaspoons thyme, 1 cloves garlic, minced, ½ teaspoon salt, ¼ teaspoon black pepper, 4 ounces cheddar cheese, grated
Quiche is always a brunch favorite. Pre-made pie crust dough makes this quick to pull together. Bake it the day before and then re-heat prior to serving. Want this to be vegetarian? Substitute the bacon for ½ cup of your favorite veggies.
Heat oven to 375° F. Place the crust into a 9-inch pie plate. Place on a baking sheet. Heat 1 tablespoon of the oil in a large skillet over medium-low heat. Add the onions and ½ teaspoon each of salt and pepper and cook, stirring occasionally, for 5 to 7 minutes. Stir in peppers, garlic and bacon. Place the onions and cheese in the pie crust.
In a blender, whisk together the eggs, half-and-half, and ¼ teaspoon salt. Pour over the onion mixture. Bake for 35 to 40 minutes or until custard is set. Let sit for 5 minutes.
Lightened Ambrosia Fruit Salad
Ingredients: 1 cup pineapple, 1 cup strawberries, 1 cup mandarin oranges, 1 cup Greek yogurt, juice of 1 lime, 1/2 cup coconut flakes
Mix together in a bowl. Refrigerate until ready to serve.
Don’t forget the drinks! Infuse water with your favorite fruit or sliced lemons. They add color and look pretty on your table. For a sparkling drink try a sparkling mango green tea.
Sparkling Mango Green Tea
Ingredients: 1 can mango nectar, 8 ounces Ginger Ale, 4 cups green tea, iced, 1 lemon, sliced thin, 1 lime, sliced thin
Mix together and pour over ice. Place sliced lemons and limes in pitcher.
Cheri Liefeld of Adventures in the Kitchen believes in celebrating life around the table. She is a recipe developer, cooking instructor and writer. She blogs over at Adventures In The Kitchen where she shares easy to make recipes, party inspiration and ideas for cooking with kids.
A native of Southern California her cooking is filled with fresh ingredients from local farmers markets and often served spicy. She fell in love with cooking as a little girl, playing in the kitchen after school. Trips to Italy and Australia have influenced her cooking and a love for simple, delicious meals.
As a cooking instructor she is passionate about inspiring kids to cook, along with encouraging the benefits of the family meal. Food tastes better when shared with family and friends.