Are you having mom over for brunch on Mother’s Day? Whether you want to serve her a decadent breakfast or want to create a special lunch for her, using no-fuss recipes is a great way to serve her a delicious meal without the hassle. And with Mother’s Day right around the corner, it’s never too early to consider planning your menu. To get started, use the following recipes as a simple — and delicious — way to honor mom. These recipes are also streamlined and easy enough to assemble that your child can pitch in too.
This bread pudding is an easy-to-assemble recipe that even a young child can help put together (with some adult supervision, of course). The assembly time takes fewer than 10 minutes, while the long baking time frees you up to prepare other items on your brunch menu. The recipe was inspired by AllRecipes.com’s bread pudding with changes to both the ingredients and a bit of the directions. Enjoy!
- 5 to 6 slices of bread
- 3 eggs, beaten
- 1 1/2 cups milk
- 1/2 cup honey
- 1/2 tsp. cinnamon
- 4 dashes of nutmeg (optional)
- 1/3 cup dried fruit, such as raisins, cranberries or cherries
- 1/4 cup chopped pecans or walnuts (optional)
- Heat oven to 350 degrees Fahrenheit.
- Arrange bread in an 8-by-8 or 9-by-9 baking pan. Bread does not have to be cut in cubes, but you may need to cut some of the slices to completely cover the bottom of the pan.
- In a bowl, mix eggs, milk, honey, cinnamon and nutmeg, stirring until all ingredients are combined and the mixture turns a light brown color. You don’t want the honey to clump. Drizzle the mixture over the bread and make sure the bread is completely covered by the egg mixture or it will dry out in the oven.
- Sprinkle dried fruit and chopped nuts over the bread and egg mixture.
- Bake for about 45 minutes or until the pudding has a soufflé-like appearance that bounces back when lightly touched with a knife. Serve this bread pudding hot with a bowl of fresh-cut fruit and mom’s favorite tea or coffee. This recipe serves four.
Does mom like fruit? If so, make sure to include this refreshing smoothie, which can be served with brunch or as an afternoon snack. It’s also a quick and easy addition to any Mother’s Day menu. This smoothie makes about one serving in a tall glass.
- 1 cup milk
- 1 cup each frozen or fresh mangoes and frozen pineapple, thawed and chopped into bite-size chunks
- 1 medium ripe banana, chopped
- 1/2 cup orange juice
- 1/2 cup ice
- Pour the milk, fruit juice and ice into a blender and blend until smooth. Depending on the blender’s settings, this might only take about 30 seconds.
- Pour the smoothie into a tall glass. For a more festive look, pour the beverage in a wine glass and garnish with a wedge of fresh-cut pineapple.
If you want to serve sandwiches at your Mother’s Day brunch or lunch, give this recipe a try. It combines the tartness of raisins with the satisfying crunch of celery and walnuts and is a play off of this Southern Food recipe. Serve this salad on toasted whole wheat bread or rolls garnished with lettuce and thin slices of red onions. To save time, consider preparing this salad the morning of your event. This salad makes enough for two generous sandwiches.
- 1 chicken breast, cooked and diced
- 1 apple peeled, cored and diced
- 1/4 cup grapes cut in half lengthwise
- 1 celery stalk finely chopped
- 1/4 cup chopped walnuts
- 1/2 tsp. lemon juice
- 1/2 cup plain yogurt
- 1/2 tsp. dry dill weed
- 1/2 tsp. seasoned salt
- Salt and pepper
- In a medium-size bowl, combine yogurt, dill weed and seasoned salt and mix thoroughly. Add in the chicken and mix again.
- In a small bowl, combine the cut apples with lemon juice and stir thoroughly.
- Add the apples, grapes, celery and walnuts to the chicken mixture, and stir gently until mixed. Sprinkle salt and pepper over the salad, if desired.
- Refrigerate until lunchtime.
Megan Horst-Hatch is a mother, runner, baker, gardener, knitter, and other words that end in “-er.” She loves nothing more than a great cupcake, and writes at I’m a Trader Joe’s Fan. Her work can be found at Examiner.com.