Delicious three-course Mother's Day brunch ideas for a special celebration

Hi Bold Bakers! To celebrate Mother's Day, I am going to show you how you can create this beautiful three-course brunch. The recipes are really simple, it just needs a little bit of planning and I'm going to show you how. So let's get baking. So first off, I would like to say Happy Mother's Day to Mammy Stafford in Ireland. She is probably the best mammy in the world so I hope she has a great day. Now, I want you to stay tuned to the very end of this video because I'm going to show you how you can bring the three dishes that we're making together on a beautifully set table and your mom will be delighted with it. We're going to start out with our first course which is a blueberry muffin smoothie. So in a blender pitcher we're going to add in all of our smoothie ingredients. Add in frozen blueberries, frozen banana, and the zest of one lemon. Lemon and blueberries go together like peanut butter and jelly, they are two really complementing flavors, they're so yummy. So now into this mix we're going to add in some rolled oats, yogurt, and then milk. So now you can use a dairy-free yogurt and a dairy-free milk and that will taste really good too. In you go. And then last but not least, we are going to add in our ice, our ice will make it nice and cold and thicken it up. So that's all of our tasty ingredients, on with our hat, and then you want to blend it up until it's really lovely and smooth. So what makes this a blueberry muffin smoothie is the oats. It gives a lovely thickness and creaminess to your smoothie and then also the combination of the blueberries, the lemon, tastes just like a muffin. Once your smoothie is really blended, it is done. Look at that, lovely and thick. So go ahead and fill up your glass, I have a really pretty little glass here. Be generous with your smoothie because it's Mother's Day so fill it all the way up to the top. Go ahead and pop in a straw for easy drinking. And that is your blueberry muffin smoothie. Now I'm gonna give it a little taste because my mammy is in Ireland and she can't be here. Also to be fair I am actually Waffle's mammy so I get a Mother's Day too. Oh yum. Oh yum yum yum yum yum. This is absolutely delicious. It's funny because you always ask me for smoothie recipes and I think you're really really gonna like this one. Oh geez it's so good. Mmm. Good. Don't drink your mother's smoothie. I'm gonna pop this into the fridge and then we're gonna get started on our next course. So our next course for our Mother's Day brunch is fruit. This is a really, really easy recipe and it looks amazing. When I kind of think fruit for breakfast I do think of my mom because she used to have grapefruit and those kinds of things for breakfast when I was a kid so it kind of reminds me of her. So we're going to start out with a cantaloupe, and a cantaloupe is a beautiful melon's gorgeous color and it has a beautiful flavor. All you want to do is cut the ends off your cantaloupe. So the reason we cut off the bottom so it has a nice flat surface to sit on your plate. And then go ahead and slice them right down the middle. So now what we have here is something like an edible bowl. We are going to scoop the seeds right out of the center. You go ahead and discard these. So now you can do this step actually the night before, scoop out your seeds and then wrap them in cling wrap so then the next morning they're ready to go. Now ours are lovely and scooped, now we're gonna make them beautiful. Go ahead and fill your cantaloupe with yogurt. Now I'm using Greek vanilla yogurt but you can use any type of yogurt that you want. Now on top of our yogurt, I'm going to add on more fruit. You can use any type of fruit you like. I'm going to use some strawberries, raspberries, and blueberries. Now for a little bit of crunch and texture, I'm going to put on some granola. Now the recipe for my granola can be found on BiggerBolderBaking.com along with all of my other recipes for this video. Let's do a nice thin line of granola scattered all around. I love granola and fruit. And then for another little pop of color, I'm going to put in a sprig of mint right there. Beautiful. Now don't let the other half go to waste, feel free to fill that one up as well. So now you'll be happy to know that you can make him up in advance and then pop him into the fridge all ready to go, he'll hang out there for a few hours and then you can bring all your brunch together. For right now we're gonna move on to our next dish which is a beautiful savory one. So now the main course for our Mother's Day Brunch is going to be a type of a savory bread and butter pudding, also known as a strata, it's really delicious and you can add anything you want into it. So here I have a big loaf of stale bread, now all I'm going to do is just cut away the brown bits, and the reason I want to do that is just so that our strata looks lovely and has the same color all over, and then go ahead and just chop it into chunks, not too big. Now use any type of bread that you like, and you can also use a challah, or kind of an I have an eggy bread. This is a great recipe to make if you have bits of stale bread hanging around. For some reason stale bread soaks up the custard better. Once your bread is chopped, put it into a bowl and set it to the side. So now what really makes this dish kind of crazy is lots of cheddar cheese and chopped up delicious smoked bacon. All you want to do is just grate as much cheese as you like. I like a lot of cheese. And then here I have some cooked bacon already and just give that a nice chop. Chop up your cooked bacon nice and small so you get a little bit of bacon all the way throughout. And then lastly, for a little bit of color, I'm also going to chop up some parsley. So if you've never had strata before, let me paint you a little picture. Imagine bread in a savory custard with loads of cheese, bacon, oh my gosh, it really doesn't get much better than this. Okay lovely, now that's all of our accoutrements, now we're going to bring in a bowl and mix up our custard. Into your bowl add in your eggs. And a generous helping of salt and pepper. And then whisk all these ingredients together. So now because this is a custard based dish, the main ingredient is eggs so unfortunately you can't leave them out, you do need them. Okay, whiskey whiskey whiskey. Now we're gonna add in our other ingredients. In goes our cheese, it's like the glue that holds it all together. I'm gonna save a little bit for the top as well. Bacon, hello, in you go. Now if you don't eat bacon it's totally fine, you can leave it out or you can add in different vegetables instead. Tasty, and I'm also gonna reserve a little bit for the top. Parsley, for a lovely color, in you go, and then of course last but not least, your bread. Now you want to mix all these ingredients really well together, we want to make sure that that bread soaks up all of that lovely custard. So give it a good squish down, mixy mixy mix. So now to plan out your brunch, I'm gonna tell you a really great tip. Make this strata up the night before, pop it into the fridge, and then the next day all you have to do is bake it off. Overnight it will soak up all the lovely custard, the flavor will get better, that's what I like to do. Okay lovely, this is all mixed up, I'm gonna set this aside for 10 minutes and let it soak. So here I have a springform pan, this is like a cheesecake tin. Now mine is 9 inches but you can use a 12 inch one as well, that will work well. And then I also have it lined with parchment paper all the way to the top so that the custard doesn't seep out. Now all you want to do is go ahead and fill up your tin. And then with a spatula just flatten out the top. Now. For those of you who know Bigger Bolder Baking, we don't do things by halves, so I am going to garnish the top of this strata with some more cheddar cheese, bacon, and a tiny bit of parsley. Now just before we bake it, we're going to put a tinfoil hat on the top, just to stop it from browning too early. Okay lovely! Now this guy is ready for the oven. Bake your strata off at 350 degrees Fahrenheit or 180 degrees Celsius for 20 minutes. Then after the 20 minutes, take off the tinfoil and cook it for a further 20 to 25 minutes. Our timer's gone off so let's check on our strata. Our strata looks perfect, as you can see it is golden brown on top and it puffed up. And you can tell it's done because it's firm in the middle. Once your strata has cooled down for around 10-15 minutes, you can take it out of the tin and then pop it onto your serving platter. So this is definitely best eaten nice and warm, so go ahead and cut your mom, and yourself, a nice big slice. As you can see the custard has soaked up throughout all of the bread and there's nice chunks of bacon in there. Now that your three courses are done, it's time to bring them all together. Go the extra mile this Mother's Day and even set a beautiful table for her, let her know how special she is. Oh yummy. This is my kind of dish and I'll tell you why. It is carb on carb and fat and bacon and just delicious stuff. You definitely have to make this recipe, I really hope you enjoyed this episode, happy Mother's Day to all the mammies out there, and I will see you back here next week for more Bigger Bolder Baking.