Whether it’s an Easter gathering of friends and family or a Mother’s Day event, brunch offers the perfect blend of sweet and savory dishes for all to enjoy.

When charged with hosting a mid-day gathering, a little pre-planning can go a long way toward ensuring your brunch get-together is as simple as it is scrumptious.

Get creative with décor

When prepping your tablescape, think outside the box. Opt for unexpected serving dishes such as tartlet tins and vases, and transfer syrups and jams from their everyday containers to glass bowls or creamers. Fresh flowers and produce can add natural pops of color to the table and a bowl of fruit can make for an eye-catching centerpiece.

Plan a variety of dishes

Make sure you have a mix of both sweet and savory dishes on the menu that can please a wide variety of palates. Earmarking some recipes that can be made ahead, like pastries and casseroles, can be a simple way to avoid waking up extra early to prepare. Save the morning of your event for dishes that are best served fresh. 

Serve it buffet-style

Setting your spread out on the counter and allowing guests to help themselves not only makes it easier for the host to mingle, but it allows guests to customize their meals as they wish and gives the gathering a more casual vibe. Try themed stations, such as a coffee or mimosa bar, parfait bar or bread bar, in addition to more traditional dishes to let guests take the customization to the next level. 

Bananas Foster French Toast

Prep time - 30 minutes     Servings 4

French Toast
4 eggs
2 cups half-and-half
1 teaspoon cinnamon
1/2 cup sugar
1 tablespoon vanilla extract
1/4 stick butter
1 loaf Nature’s Own Butterbread

Bananas Foster Sauce
1/2 stick butter
1 1/2 cups brown sugar
1 teaspoon cinnamon
3 bananas, sliced lengthwise and quartered 

Directions
To make French toast: In mixing bowl, combine eggs, half-and-half, cinnamon, sugar and vanilla. Beat until well blended.
On nonstick griddle or griddle pan on medium heat, melt butter.
Dip each bread slice into egg mixture until fully coated (two times each). Place on griddle and cook until each side is slightly brown.
To make bananas foster sauce: Melt butter and brown sugar together; add cinnamon. Once melted into caramel, add sliced bananas.
Continue spooning sauce over bananas in pan.
Plate French toast and spoon bananas with sauce on top of each French toast stack.

Blueberry Lemon Bundt Cake

Yield 1 cake

Ingredients
1 pint fresh blueberries, rinsed
1 box lemon cake mix
1 stick butter, melted
4 eggs
1 cup milk

Glaze
3 tablespoons melted butter
1 cup powdered sugar
3 tablespoons milk 

Directions 
Heat oven to 350 F.
Grease bundt pan and place rinsed blueberries in bottom. Mix cake mix, butter, eggs and milk; pour on top of blueberries. Bake 35 minutes. Let cool and remove from pan.
To make glaze: Mix butter, sugar and milk then pour over cake.

Recipe courtesy of “Cookin’ Savvy”

Herbed Spanish Omelet

Servings  4

Ingredients
1 pound potatoes, peeled and diced or shredded
water
2 tablespoons extra-virgin olive oil
1/2 cup diced red onion
2 cloves garlic, minced
4 large whole eggs, lightly beaten
2 egg whites, lightly beaten
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh chives
salt, to taste (optional)
fresh herb sprigs, for garnish (optional)

Directions
Place potatoes in large pan. Cover with water. Bring to boil and cook, uncovered, 3 minutes. Remove from heat. Cover and let stand about 10 minutes, or until potatoes are tender. Drain well.
In deep, 10-inch nonstick skillet over medium heat, heat oil. Add onion and garlic. Cook about 8 minutes, stirring occasionally. Add potatoes and cook 5 minutes.
Combine whole eggs and egg whites. Stir in parsley, basil and chives. Season with salt, to taste, if desired. Pour mixture over potatoes in hot skillet. Reduce heat and cook, uncovered, about 10 minutes, or until bottom of omelet is golden.
If desired, brown top under toaster oven. Garnish with fresh herb sprigs, if desired.

Nutritional information per serving: 260 calories; 12 g total fat (2 g saturated fat); 28 g carbohydrates; 11 g protein; 2 g dietary fiber; 106 mg sodium.

Reprinted with permission from the American Institute for Cancer Research

Carrot Cheesecake

Yield 1 cake

Cake
1 box spice cake mix
1 cup grated carrot
1 cup coconut
4 eggs
1 stick butter, melted
2/3 cup vanilla Greek yogurt

Cheesecake
1 cup heavy whipping cream
3 tablespoons sugar
8 ounces cream cheese, softened
1 teaspoon vanilla
1/2 cup powdered sugar

Topping
1/2 cup chopped walnuts
1/2 cup chopped white chocolate chips

Directions
Heat oven to 350 F.
To make cake: Mix cake mix with carrot and coconut. Using hand mixer, blend in eggs, butter and yogurt. Pour mixture into greased springform pan and bake 30 minutes. Let completely cool in pan.
To make cheesecake: Using hand mixer, whip whipping cream and sugar to form whipped cream and set aside.
Using hand mixer, whip cream cheese, vanilla and powdered sugar. Add in whipped cream and mix. Pour onto completely cooled carrot cake in springform pan. Let set in refrigerator at least 4 hours or overnight before unspringing pan.

For topping: Sprinkle chopped nuts and chocolate chips on cake before serving.

Tip: For extra festive appearance, add desired Easter candy on top.

Recipe courtesy of “Cookin’ Savvy”

Pimento Cheese Bites

Yield 16 deviled eggs

Ingredients
2 cups shredded cheddar cheese
8 ounces cream cheese, softened
1/2 cup mayonnaise
1 jar (4 ounces) pimentos, drained
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1 package (21/2 ounces) real bacon pieces
salt, to taste
pepper, to taste
2 packages frozen puff pastry shells

Directions
With hand mixer, blend cheddar cheese, cream cheese, mayonnaise, pimentos, garlic powder, onion powder, bacon pieces and salt and pepper, to taste, until smooth; set aside.
Heat oven to 400 F.
Thaw then bake pastry shells 15 minutes.
Remove tops and set aside. Spoon pimento cheese mixture into each shell.
Place dab of pimento cheese mixture on tops for smaller appetizers.

Notes: Pimento cheese mixture can be made in advance and kept in refrigerator up to 5 days before using. Recipe can be halved or doubled depending on needs.

Recipe courtesy of “Cookin’ Savvy”