Mother’s Day is almost upon us, and for everybody out there looking to honor Mom, that means one of two things: either you’re sitting pretty because you planned her special day weeks ago, or you’re scrambling last minute to get a gift, pick a card, and find an elusive brunch reservation.

Thinking about that last tradition, we got to wondering— just who decided brunch out in a crowded restaurant was the best way to celebrate Mother’s Day? Maybe it’s a better tradition than breakfast-in-bed – you won’t end up sleeping in crumbs, for one – but we have to think that our moms would enjoy sleeping in, having a leisurely morning, and enjoying family time in the comfort of home.

So instead of taking Mom to brunch this Mother’s Day, we say, let’s bring brunch to her! And we have the perfect person to help: our favorite baking master, Gemma Stafford of Bigger Bolder Baking. She’s here to not only show us THREE delicious dishes that all complement each other perfectly, but help us coordinate making them all at once, and make the table look absolutely gorgeous for Mom.

Are your procrastinators out there feeling relieved? We are too— and excited! Let’s walk through how to make the main event, a Bacon and Cheese Strata that’ll have everybody asking for seconds. Then keep scrolling to watch Gemma whip it up in her video, as well as share and demonstrate the other two treats that take this brunch from good to great.

Table set with 3 course Mother's Day brunchGemma Stafford

Bacon and Cheese Strata

Serves 8
Prep Time: 15 minutes
Total Time: 45 minutes


  • 1 loaf stale bread
  • 6 eggs
  • 1-¼ cup milk
  • ¼ teaspoon salt
  • Black pepper, to taste
  • 2 cups grated cheddar cheese, divided
  • 10 slices bacon, cooked and chopped small, divided
  • Parsley, finely chopped


  1. Cut away the crust and other “brown bits” from the stale bread, then chop the loaf into 1-inch cubes or chunks. Put into a bowl and set aside.
  2. In a large bowl, add the eggs, milk, salt and pepper, and whisk to combine.
  3. To the whisked egg mixture, add the cheese, bacon, parsley, and chopped bread, reserving a small amount of the cheese, bacon and parsley for the top of the strata. Mix well to thoroughly combine, and set aside for 10 minutes to allow the custard to soak into the bread.
  4. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Prep and line a 9-or-12-inch springform pan with parchment paper.
  5. Pour the bread mixture into the tin, and use a spatula to flatten out the top.
  6. Top the strata with the small amounts of reserved cheese, bacon and parsley. Cover the dish with tin foil.
  7. Bake for 20 minutes. Remove the tin foil, and then continue to bake for another 20 to 25 minutes, until the strata is puffed-up and golden-brown on top.
  8. Let cool for 10 to 15 minutes, then enjoy!

We’ve transcribed the instructions above from the video, but Gemma also has a slightly different version of this recipe in a great – and free! – printable form on her Bigger Bolder Baking website here. Be sure to visit for your copy!

Bacon and cheese strata for Mother's Day brunchGemma Stafford

Delicious! This strata looks so good, and we just know our mothers will love it— and so will yours! To watch Gemma make it and hear even more tips for getting it to a perfect level of tasty, and to see the other two dishes that make up the perfect Mother’s Day brunch, be sure to click on the video below.

Do you think you’ll give these Mother’s Day dishes a try? What would be on the menu at your perfect Mother’s Day brunch? Are there any other foods you think would go well with this strata? Share with us, our moms and each other!