“Motherhood is a choice you make everyday to put someone else’s happiness and well-being ahead of your own, to teach the hard lessons, to do the right thing even when you’re not sure what the right thing is, and to forgive yourself over and over again, for doing everything wrong.” -Donna Bell
I’m not a mother, but I think that quote about sums it up…
Whether you have children or not, as women, we were all born with an innate tendency to nurture and love. In our own way, we’re each a “mother” in some way. To our best friend, dog, little girl down the street…we don’t actually have to have a blood-related child to be considered a “mother.” To me, a mother is someone who’s willing to listen, serve and give careful advice, regardless of their own needs.
As Mother’s Day is coming up this week, I’ve been thinking about my own mom and all she’s done/does for me. My mom and I obviously have the bond of partners-in-kitchen-crime, but our relationship goes so much deeper than that. Growing up, my mom was always there to listen to my worries (and believe me, that was more than a full-time job haha). She actually really dislikes Mother’s Day, which is just more proof that she is incredibly selfless. She doesn’t like attention on her, she just wants to serve our family and make sure everyone is happy, and she’s been doing a dang good job at that for years. #futuremomgoals.
So if you’re celebrating Mother’s Day this year, do it with this Overnight Blueberry Bake. There’s something about getting elbow-deep in bread crumbs, blueberries and syrup that just brings people closer. Enjoy this scrumptious breakfast and have a happy Mother’s Day!!
- 7-8 cups day-old French or Italian bread
- 5 cups fresh blueberries, divided
- 6 eggs
- 1 can coconut milk
- 2 lemons
- 1/3 cup maple syrup
- 2 tsp. cinnamon
- 1 tsp. nutmeg
- 2 tsp. vanilla
- Toppings: powdered sugar, maple syrup, lemon zest, etc.
- The night before you serve this, cut bread into 1 1/2" cubes. Place in greased 9x13" pan.
- Scatter 3 cups blueberries over bread.
- Roughly mash remaining blueberries in large bowl.
- Add eggs and coconut milk and whisk together.
- Add zest from lemons, maple syrup, cinnamon, nutmeg and vanilla.
- Blend together and pour evenly over bread and berries.
- Cover and refrigerate overnight.
- Preheat oven to 350 degrees.
- Bake, covered, for 30 minutes. Uncover and bake another 20-30 minutes, until tops of bread begin to brown.
- Dust with powdered sugar and drizzle with syrup. Serve hot.