Few holidays provide us with as many warm fuzzies as Mother’s Day. After all, who better to honor than the lady who packed all those school lunches, wiped all those runny noses (even involuntarily, and on her sweater hems, no less), and listened to the same senseless knock-knock jokes over and over—and laughed every time?
Maybe it’s time to return the favor. Not that she probably needs (or wants) her nose wiped, but you could make her a nice meal to start her Mother’s Day out right. (It’s May 13 this year, gang. Woe to those who forget!) Serve it gathered around the dining room table with candles or on a little tray in her cozy bed, but leave Mom out of the cooking and cleaning up—you’ll make her day.
We asked some of Baltimore’s female chefs for their favorite Mother’s Day brunch recipes and got some great suggestions. Most of these would be a cinch for Dad to whip up with the kids before Mom gets up for the day—you were going to let her sleep in just this once, right? So find your whisks (ask Mom where they are the night before) and get those aprons on. Time to spoil Mom a little!
Chocolate Challah French Toast
Author, The Modern Jewish Mom’s Guide to Shabbat
Meredith Jacobs is a parenting columnist and runs the website ModernJewishMom.com; she frequently speaks at local synagogues. Her favorite memory from a past Mother’s Day was when her husband Jonathan spent all afternoon the day before with their kids, Sofie and Jules, recording a video for her. The video had the kids telling funny jokes and all the reasons they loved her. They presented the video, along with breakfast in bed, to her on Mother’s Day in their home in Rockville. She calls this the “perfect brunch” for that special breakfast with Mom.
“I bake fresh challah every Friday,” she adds. “It’s so delicious when it comes hot out of the oven—my family and I just pick at it throughout dinner. Thank goodness I make a large enough loaf that there’s always extra for French toast.”
- 3 large eggs
- ¼ cup skim milk
- 1 tablespoon cocoa powder
- 1 tablespoon granulated sugar
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- A pinch of salt
- 1 loaf challah
- chocolate chips
- sliced fresh strawberries and whipped cream (optional)
- In a large bowl, stir together eggs, milk, cocoa, sugar, cinnamon, vanilla, and salt.
- Slice challah 1 inch thick. Soak slices in mixture for 10 minutes.
- While bread is soaking, melt 1 tablespoon unsalted butter in a large pan over a low flame. When butter melts, add slices (only enough to fit in pan) and cook. Using a spatula, press down on the slices to flatten them as they cook. Flip over once to brown both slices evenly (about 3 minutes per side). Sprinkle some chocolate chips over the top of the toast.
- Remove from pan, and top with sliced strawberries and whipped cream for some extra decadence.