Mother's Day Brunch Guide

Celebrate the beauty of the season with a heartfelt Mother’s Day brunch, where fresh flavors, light and elegant dishes, and sweet, comforting touches come together to honor unconditional love and gratitude. This guide will walk you step-by-step through making 8 cohesive brunch dishes without the added stress of coordinating recipes or waking up too early. This menu is intended for 10-12 people.

Drinks

Coffee Bar

Mimosa Bar

Appetizers

Smoked Salmon Cucumber Bites

Fruit Skewers

Main Dishes

Croissant French Toast Bake

Spinach and Gruyere Quiche

Side Dishes

Raspberry Lemon Cheesecake Chia Pudding

Prosciutto Wrapped Asparagus

Sausage or Bacon

Desserts

Coffee Cake

Lets get cooking!

14 days prior

Order table decor to allow for ample shipping time.

Table Decor

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2-4 days prior

Gather all your ingredients. This way, you have plenty of time to track down anything that might be sold out.

Shopping List

3 Bunches asparagus

1 English cucumber

2 Tablespoons fresh dill

10 Oz spinach

2 Shallots

1/2 Lb grapes

1 Pint blueberries

1 Lb strawberries

6 Oz raspberries

1 Cantaloupe, small

1 Watermelon, mini

6 Croissants, large

11 Eggs

1 3/4 Cup heavy cream

4 Cups whole milk

1 1/4 Cup sour cream

1 Cup butter

8 Oz cream cheese

1 Cup gruyere, shredded

9 Oz prosciutto

8 Oz smoked salmon

3-4 Juices, small bottles (recommend orange, mango, peach, or raspberry)

2 1/2 Oz lemon juice

Coffee creamer, plain or flavored

Coffee syrups, optional

3 Cups ground coffee

1/4 Cup maple syrup (plus more for topping)

3/4 Cup raspberry jam

2 Cups flour

1 2/3 Cup granulated sugar

1/4 Cup brown sugar

1 Teaspoon baking powder

1 Teaspoon baking soda

1/4 Teaspoon cayenne

4 Teaspoons cinnamon

1/2 Teaspoon nutmeg

2 1/2 Teaspoons pepper

4 Teaspoons salt

2 1/2 Tablespoons vanilla

1/4 Cup olive oil

1 1/4 Cup chopped pecans

1 Cup chia seeds

1 Puff pastry

3-4 Bottles prosecco

6-inch bamboo skewers

Cheesecloth

2 days prior (10 minutes)

Prepare the cold brew.

Need:

3 Cups ground coffee

12 Cups cold water

1. Cold Brew: In a large container, add coffee grounds and water. Stir to combine.

2. Cover with a lid and store in the refrigerator.

1 day prior (2 hours)

Prepare the coffee cake, french toast casserole, and chia pudding.

Need:

2 Tablespoons butter

1/4 Cup granulated sugar

1/4 Cup brown sugar

1 1/4 Cup chopped pecans

2 Teaspoons cinnamon

1/8 Teaspoon nutmeg

1/8 Teaspoon salt

2 Cups flour

1 Teaspoon baking soda

1 Teaspoon baking powder

1/2 Teaspoon salt

1/2 Cup butter, softened

1 Cup granulated sugar

2 Eggs

2 Teaspoons vanilla

1 1/4 Cups sour cream

1 Tablespoon butter

6 Croissants, large

2 Tablespoons butter

5 Eggs

1 Cup whole milk

1/2 Cup heavy cream

1/3 Cup granulated sugar

2 Teaspoons vanilla

2 Teaspoons cinnamon

1/2 Teaspoon salt

1/2 Cup strawberries, diced

6 Oz raspberries

1/2 Cup blueberries

4 Oz cream cheese, softened

1/4 Cup lemon juice

1 Tablespoon vanilla

1/4 Cup maple syrup

3 Cups milk

1 Cup chia seeds

3/4 Cup raspberry jam

2 Tablespoons water

1 Lb strawberries

1/2 Lb grapes

1/2 Cup blueberries

1 Cantaloupe, small

1 Watermelon, mini

6-Inch bamboo skewers

1. Set 1/2 Cup butter and 4 Oz cream cheese out at room temperature to soften.

2. Coffee Cake: Preheat oven to 350°F. Grease a 9x13 baking dish.

3. Melt butter in a small bowl.

4. In a medium bowl, add granulated sugar, brown sugar, chopped pecans, cinnamon, nutmeg, salt, and melted butter. Mix to evenly distribute and form a coarse crumb. Set aside.

5. In a medium bowl, add flour, baking soda, baking powder, and salt. Whisk to combine and set aside.

6. In a large bowl, add softened butter and sugar. Beat on medium speed for 3 minutes until light and fluffy.

7. Beat in eggs and vanilla until well combined.

8. On low speed, beat in a third of the flour mixture until just combined then beat in half of the sour cream. Beat in the second third of the flour mixture, then the remaining sour cream, and the remaining flour mixture.

9. Pour half of the batter into the prepared baking dish and spread into an even layer. Sprinkle half of the crumb mixture over the batter. Dollop small amounts of the remaining batter evenly over the crumb, then gently spread into an even layer, careful not to disturb the crumb layer. Evenly sprinkle the remaining crumb mixture over the cake.

10. Bake 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before covering tightly. Store at room temperature. While the cake is baking, continue.

11. French Toast: Grease a 9x13 baking dish with 1 Tablespoon butter.

12. Cut croissants to 1-2 inch pieces and transfer to the greased baking dish. Spread in an even layer.

13. Melt 2 Tablespoons butter in a small bowl in the microwave.

14. In a large bowl, add eggs, milk, heavy cream, melted butter, sugar, vanilla, cinnamon, and salt. Whisk for 1-2 minutes until everything is smooth and combined.

15. Pour the liquid mixture evenly over the croissants. Use the back of a spoon to gently press the tops of the croissants into the liquid so the croissants can absorb the liquid, careful to not crush the croissants.

16. Set a small handful of raspberries aside for the chia pudding. In a medium bowl, mix diced strawberries, remaining raspberries, and blueberries. Sprinkle half of the mixture over top. Cover the remaining half of the mixture tightly and store in the refrigerator.

17. Cover the casserole dish tightly and store in the refrigerator overnight.

18. Chia Pudding: In a medium bowl, add cream cheese, lemon juice, vanilla, maple syrup, and 1 Cup milk. Mix until smooth and well combined. Add chia seeds and stir to combine, breaking up any clumps. Mix in remaining milk, one cup at a time. Set aside.

19. In a small bowl, add raspberry jam and water. Stir to combine.

20. In the desired serving bowl, spread half of the raspberry mixture in an even layer on the bottom. Add half of the chia seed mixture. Dollop remaining raspberry mixture evenly across the chia layer and top with the remaining chia mixture. Top with some fresh raspberries or dollops of raspberry jam. Cover tightly and store in the refrigerator.

21. Fruit Skewers: Wash the strawberries, grapes, and blueberries. Cut the leafy tops off the strawberries and slice them in half length-wise, if desired. Set aside.

22. Cut cantaloupe into 1/2-inch cubes. Set aside.

23. Cut watermelon into 1/2-inch cubes.

24. Form fruit skewers with strawberries, grapes, cantaloupe, watermelon, and blueberries. Store in an airtight container in the refrigerator.

25. Cold Brew: Line a fine mesh sieve with cheesecloth. Pour the coffee mixture through to strain out the grounds. Transfer to a large container, cover, and return to the refrigerator.

26. If puff pastry is frozen, place in the refrigerator to thaw.

Day of - 3 hours prior to guest arrival

Decorate and set your table. Prepare the rest of your delicious creations.

Need:

1 Puff pastry

2 Shallots

2 Tablespoons butter

10 Oz Spinach

4 Eggs

1 1/4 Cup heavy cream

1/2 Teaspoon salt

1/2 Teaspoon black pepper

1/4 Teaspoon cayenne

1/4 Teaspoon nutmeg

1 Cup gruyere, shredded

3 Bunches asparagus

2 Tablespoons olive oil

2 Teaspoons salt

2 Teaspoons black pepper

9 Oz prosciutto

1 Tablespoon olive oil

4 Oz cream cheese, softened

1 Teaspoon lemon juice

2 Tablespoons fresh dill, chopped

1 English Cucumber

8 Oz Smoked salmon

1. Set 4 Oz cream cheese out at room temperature to soften. Place prosecco and juice in the refrigerator to chill.

2. Quiche: Preheat oven to 350°F. Grease a 9 inch tart or pie pan.

3. On a floured surface, roll out the puff pastry to a 12x12 inch square. Transfer the dough to the greased pan, lightly pressing the dough into the shape of the pan. Trim any excess dough that hangs over the edge of the pan. Using a fork, poke small holes all over the bottom of the pie crust. Set aside in the refrigerator.

4. Peel and thinly slice the shallots. Set aside

5. Heat a large skillet over medium heat. Melt 1 Tablespoon of butter in the pan and add the sliced shallots. Cook for 10 minutes until lightly caramelized, stirring occasionally. Transfer the shallots to a small bowl and set aside.

6. Keep the skillet on medium heat. Melt 1 Tablespoon of butter in the pan and add the spinach. Cook for a few minutes until wilted, stirring occasionally. Remove from heat and set aside.

7. In a large bowl, add eggs, heavy cream, salt, pepper, cayenne, and nutmeg. Whisk until well combined. Whisk in grated gruyere. Set aside.

8. Remove the pie crust from the refrigerator. Sprinkle the caramelized shallots across the bottom of the pie crust.

9. Using your hands, squeeze out excess water from the cooked spinach and sprinkle the dried spinach over the pie crust. Pour the egg mixture over top, filling just below the rim of the dish. Bake for 45 minutes until the crust and filling are golden brown. Remove and cool for 30 minutes, then cover with tinfoil. While the quiche is baking, continue.

10. French Toast: Remove the french toast from the refrigerator and uncover. Bake with the quiche for 45 minutes until golden and the custard is set. Allow to cool for 15 minutes, then cover with tinfoil. While the quiche and french toast are baking, continue.

11. Table Setting: Set up dining table, place settings, and decor. Carefully iron table cloth and napkins if desired.

12. Salmon Bites: In a small bowl, add softened cream cheese and lemon juice. Mix until well combined.

13. Chop dill and mix to combine. Add salt to taste. Set aside.

14. Slice cucumber into 24 1/4-inch thick rounds. Top each round with a teaspoon of the cream cheese mixture and a slice of smoked salmon.

15. Arrange on a serving platter and store in the refrigerator.

16. Asparagus: Line a large baking sheet with parchment paper. Wash the asparagus and trim the dry ends.

17. Transfer the asparagus to the baking sheet and arrange into an even layer. Drizzle with 2 Tablespoons olive oil, salt, and pepper. Gently toss to evenly coat the asparagus, then push the asparagus to one side.

18. Take 3-4 stalks of asparagus (or a few more if the stalks are thin) and wrap with a slice of prosciutto. Place on the other side of the baking sheet. Repeat with the remaining asparagus and arrange the wrapped asparagus in an even layer on the baking sheet. Lightly drizzle 1 Tablespoon olive oil over the prosciutto. Set aside.

19. Sausage or Bacon: Preheat oven to 400°F. Arrange sausage or bacon in an even layer on a baking sheet. For bacon, place a wire rack on the baking sheet and lay the bacon over the rack. Set aside.

Day of - 30 minutes prior to guest arrival

Prepare for guests and clean up.

Need:

3-4 Bottles prosecco

Juices (orange, peach, pineapple, mango)

Coffee creamer

12 Cups water

Coffee syrups

41. Fruit Skewers: If desired, transfer fruit skewers onto a serving dish.

42. Appetizers: Set out the salmon bites and fruit skewers.

43. Mimosas: Fill an ice bucket or large bowl with ice and set a bottle of prosecco inside to keep cold. Set out the juices and glasses.

44. Coffee Bar: Add a bottle of creamer to an ice bucket. Add water to the cold brew concentrate and transfer to the drink dispenser. Set out syrups and glasses.

45. Sausage or Bacon and Asparagus: Bake sausage/bacon for 15-20 minutes, until browned and crisp. Bake asparagus for 15-20 minutes until the prosciutto is crispy and the asparagus is fork tender.

46. Freshen Up: After cooking for so long, spend 5-10 minutes freshening up before your guests arrive.

47. Clean: Cleanup the kitchen with any remaining time before guests arrive. The goal is to have an empty sink so you have a place to put dirty dishes after brunch. Start your dishwasher with any dirty dishes you have so it will be empty when it's time to clean up after brunch.

Day of - Guest arrival / 15 minutes prior to brunch

Reheat the dishes. Enjoy your amazing creations and good company!

Need:

Maple syrup

46. Preheat oven to 400°F.

47. Greet your guests! Encourage guests to help themselves to appetizers and provided drinks.

48. French Toast: Reheat with the foil on for 5-10 minutes, until warm. Top with the reserved berry mixture. If desired, slice the french toast bake into 12 equal slices.

49. Quiche: Reheat with the foil on for 5 minutes. If desired, slice the quiche into 12 equal slices.

50. Coffee Cake: Slice into 12 servings and transfer to a serving dish, if desired.

51. Serve: Transfer bacon/sausage and asparagus to a serving dish. Set out the French toast bake, quiche, bacon/sausage, asparagus, chia pudding, and coffee cake with serving utensils. Set out a side of maple syrup for the french toast bake. Serve your incredible creations and enjoy this delicious meal with the greatest mothers in your life.