While it’s always nice to get dressed up and take mom out to brunch on Mother’s Day, gathering the family and battling for reservations can be a pain. Stay at home and whip up a brunch of your own with recipes from two of Baltimore’s best chefs. Mom will love fluffy French toast, spicy shrimp and grits and sweet apple bread pudding. Take it up a notch and serve brunch on nice dishes, add a side of orange juice (or a mimosa) and flowers and serve it to your mom in bed.


Chef Mark Miranda
The Rusty Scupper
402 Key Highway
Baltimore, Md. 21230
(410) 727-3678

The Rusty Scupper is a landmark in Baltimore’s Inner Harbor. Perched tall on the southern side, the wall-to-wall windows and outdoor patio offer almost 360-degree views of the city. Chef Mark Miranda brings more than 30 years of culinary experience to the Scupper’s guests, serving up its famous crab cakes to tourists and locals alike. A graduate of the Culinary Institute of America, Miranda works with children via the Baltimore chapter of the American Culinary Federation. He is also devoted to ecological preservation and sustainable sourcing.

Foods with fiber include whole wheat bread, apples, broccoli, and many cereals as well as foods fortified with fiber, like granola bars. ”When we eat food with fiber, it tends to cause us to pull more water into our stomach,” says Bonci. “The benefit of that is we actually feel fuller longer, so if we’re full, we’re not likely to be gorging ourselves quite as much.” Bonci says overall, it’s not about giving up everything you love to eat, it’s about making a few trade-offs everyday.Fuji Apple Bread Pudding
12 baked croissants
1 bag of hot dog buns
1/2 tbsp ground ginger
2 tbsp ground cinnamon
12 egg yolks
1 quart heavy cream
1 c brown sugar
1 c granulated sugar
1/2 tbsp vanilla extract
1/4 tsp kosher salt
1 cup dried cherries
1 bag frozen apples (2 lbs)Directions:
Preheat oven to 300 degrees.
Slice croissants into threes and hot dog buns into fourths. Mix together in large bowl.
Place one layer of bread into greased 13 x 9 Pyrex pan. Pour half of the dried cherries and frozen apples on top of the bread and distribute evenly.
Add a second layer of bread and the rest of the apples and cherries.
In double boiler, bring heavy cream, vanilla and granulated sugar to a boil.
In a large bowl, mix egg yolks, cinnamon, ginger and brown sugar.
When cream is almost boiling, add it to the egg mixture in a large bowl. Mix well so the egg does not coagulate.
Pour egg mixture over bread in Pyrex pan. Let sit for 10 minutes and gently pat down bread so all of the pieces are saturated.
Wrap in foil and bake for 1 1/2 hours at 300 degrees or until the dish puffs up to double its size.
(Photo by John Moore/Getty Images)

(Photo by John Moore/Getty Images)

Blackened Shrimp and Grits
32 shrimp (16/20 size)
1 oz blackening seasoning
32 oz small grits
2 tbsp butter
2 c water
1 tbsp chicken base
1 red pepper
1 green pepper
1 c smoked Gouda
A handful of bias-cut scallions

To prepare the grits, melt butter in pot. Add water chicken base and bring to a boil.
Add small, diced peppers and the grits and cook for five minutes while stirring. 
Remove the grits from the heat and stir in cheese.
While cooking the grits, season the shrimp with blackening seasoning. Heat a sauté pan and sauté on both sides of the shrimp.
Arrange the shrimp around the grits with tails sticking into the grits.
Garnish with blackening seasoning and bias-cut scallions.

Related: Best Brunches in Baltimore



Chef Jake Pulcher

Gordon Biersch Brewery
1000 Lancaster Street, Suite B
Baltimore, Md. 21202
(410) 230-9501

Gordon Biersch Brewery brought its delicious California-influenced eats to Baltimore’s Harbor East in October 2012. The restaurant features an on-site brewery and plenty of pub fare, but Chef Jake Pulcher also excels in breakfast food. Pulcher serves as executive chef and oversees the menu and staff at Gordon Biersch in Baltimore.

(Photo by Scott Olson/Getty Images)

(Photo by Scott Olson/Getty Images)

English Breakfast Salad
2 oz chopped romaine                              
2 oz chopped iceberg                                
1 oz baby greens                              
2 fluid oz ranch dressing                                      
1-1/2 oz gorgonzola cheese                          
1/4 cup bacon, chopped                                
Roasted Roma tomatoes                         
1 egg                                      
1 tbsp margarine                                        
1/8 tsp salt and pepper blend                    
1/4 cup crispy potato strings

Toss lettuces, ranch, cheese and bacon together in a stainless steel bowl. 
To make potato strings, julienne a good frying potato. Soak in cold water to remove excess starch. Drain water. Fry at 350 degrees to a golden brown. Drain well on paper towels and season with salt and pepper. Cool completely. Add crispy potato strings to the bowl and toss until evenly distributed.
Fry egg in a sauté pan with margarine to your desired doneness, being careful not to break the yolk.
Half Roma tomatoes and toss in a bowl with canola oil, salt and pepper. Roast in the oven at 350 degrees, skin side down, until barely roasted, about 12 minutes. Cool in the refrigerator and then drain excess juice.
Pile salad in center of bowl into a high, tight mound. Place tomatoes along the side of the bowl. Place fried egg on the top of the salad, being careful not to break the yolk.

Related: Mother’s Day Recipes For Breakfast In Bed

Renee Libby Beck spends her days as a public relations and social media manager for Medifast, Inc. and any spare time that she can find as a freelance writer. Her work has been published in local and national publications. Renee also serves as the Baltimore Food Examiner for Examiner.com.

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