Brunch is a Mother's Day tradition in many of our homes, and most of us would like for it to be as low-stress as possible. After all, who wants to spend the whole morning scrambling around the kitchen when we should be hanging out with mom. With this in mind, The Splendid Table gathered a few of our favorite Mother's Day brunch recipes that can be prepared the night before and then cooked the morning of. Make the prep work a group activity on Saturday - minus mom, of course, because it's her weekend! Then more time can be spent on Sunday relaxing and enjoying your meal as a family.
Who would imagine browning deviled eggs to caramelize their edges and crisp their fillings? This dish is a brunch game-changer. And the best part is the eggs can be stuffed a day ahead and refrigerated until you are ready to sauté them.
Popovers are wonderful for Sunday morning breakfast with jam or apple butter or honey. The batter can be made the day before and rest refrigerated overnight. Just remember to remove it and let sit at room temperature at least 30 minutes before baking.
We love the velvety texture, light sweetness, and color of apricot preserves in this custardy baked dish, but you could easily swap it out for another flavor—strawberry-rhubarb or orange marmalade would be divine. You can prepare the dish the night before and store it, covered, in the fridge before baking.
These nutty crepes are great eaten on their own with just a smear of butter and a drizzle of honey, or you can go the extra mile with Roasted Rhubarb and Lemon Cream. The crepe batter can be prepared the night before cooking.
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