35 Recipes for Your Bridal Shower Brunch Menu

Any day is special when Mom makes one of her French toast recipes, like this do-ahead baked version. —Jill Baughman, New York, New York

My tart is adapted from my mom's quiche recipe. She lives thousands of miles away from me in the U.K., so whenever I make it, happy memories of home come flooding back. —Paula Nolan, Granite Bay, California

I grew up near Idaho, which is famous for spudnuts, a doughnut made from mashed potatoes. I reworked a recipe using sweet potatoes and cranberries to come up with this variation. I like to serve them for dessert. —Joni Hilton, Rocklin, California

The glorious colors used here make this a great summer fruit bowl. Slightly sweet and chilled, it makes a nice accompaniment to a grilled entree. —Marlon Kirst, Troy, Michigan

These quiches are delightful for brunch when you don’t want to fuss. Replace
the ham with bacon, sausage, chicken or shrimp, or use chopped onion, red pepper or zucchini instead of olives. —Marilou Robinson, Portland, Oregon

This pretty fruit punch has just the right amount of sweetness. The ice ring keeps it cool for hours without diluting the flavor.
—Marci Carl, Northern Cambria, Pennsylvania

I’m a from-scratch cook but also like shortcuts. Since we love French toast and waffles, I use a waffle iron to make a hybrid French toast. —Linda Martindale, Elkhorn, WI

When my kids were growing up, I was cooking for eight. I couldn't conveniently fry eggs for eight, so I devised this recipe that became a family favorite. Mild and salty feta cheese is my favorite for the dish, but shredded cheddar or Parmesan work, too. —Lily Julow, Lawrenceville, Georgia

My husband and I discovered this nutty French toast at a bed & breakfast in Arkansas. We bought their cookbook so we could make it at home. We’ve changed it over the years, but it still reminds us of that lovely inn. —Lynn Daniel, Dallas, Texas

This is a fairly new recipe for me, but my family loved it the first time I made it. A friend shared it with me. —Pat Lane, Pullman, Washington

When I tried this punch at a friend's wedding shower, I had to have the recipe. Guests will eagerly gather around the punch bowl when you ladle out this frothy mocha ice cream drink. —Rose Reich, Nampa, Idaho

I fix this breakfast cake for my co-workers often. The blueberries and sausage are such a nice sweet-salty flavor combo. —Peggy Frazier, Indianapolis, Indiana

My family often has company over for breakfast or brunch, and these light fruit-topped crepes are our favorite. The sweet sensations are as fast to make as they are fabulous. You can cook the crepes the night before, refrigerate them with waxed paper in between, then fill and top them in the morning.
—Shelly Soule
Las Vegas, Nevada

Legend has it that poached eggs on an English muffin started at Delmonico’s in New York. Here’s my take on this brunch classic, and don’t spare the hollandaise. —Barbara Pletzke, Herndon, Virginia

We make this punch for our annual Christmas brunch, and everyone loves it! I usually triple this recipe for a bigger crowd and garnish the punch with an orange-tangerine ice ring made several days ahead of time. —Kathy McKay, Acworth, Georgia

I concocted these fluffy banana oatmeal pancakes using a muffin recipe. We love them topped with strawberry jam for breakfast, supper or even just snacking. They're delicious drizzled with maple syrup, too. —Janie Obermier, St. Joseph, Missouri

When you’re in the mood for some good finger food, try any one of these sinfully delicious variations on deviled eggs. They are a cinch to fill and make a popular contribution to a potluck or brunch. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

This fancy overnight egg bake is ideal for guests. In the morning, you can simply let it come to room temperature and whip up side dishes as it bakes. Then get ready for compliments! —Lisa Speer, Palm Beach, Florida

We live on a lake and have many overnight guests, so I serve brunch often. I'm always looking for recipes to enhance the usual bacon and eggs. My husband came home from a men's breakfast raving about this praline bacon. Just be sure to make more than you think you might need...everybody wants seconds. —Myrt Pflannkuche, Pell City, Alabama

For a quick breakfast, Norna makes the pancake while fixing supper the night before, then cuts it into squares. The next morning, she tops them with butter and syrup before placing them in the microwave. This innovative way to make pancakes takes most of the fuss out of making breakfast. Norna Detig - Lindenwood, Illinois

Stir up this fast and easy recipe for a potluck brunch. There’s plenty of coffee flavor in every cozy cup. —Anna Hansen, Park City, Utah

Serving this on Christmas morning is a tradition in our home. It's wonderful because I can make it the night before and pop it in the oven while we are opening gifts. —Jill Peterson, Richfield, Wisconsin

These are my favorite scrambled eggs. The white sauce, flavored with chicken bouillon, keeps the eggs creamy and moist. It’s a tasty twist on a morning mainstay. —Elsie Beachy, Plain City, Ohio

My kids love sausages and pancakes but making them during the week was out of the question. I bought the frozen variety on a stick but wasn't keen on the calories, additives or price. This version of pigs-in-a-blanket is a tasty, thrifty alternative. —Lisa Dodd, Greenville, South Carolina

A friend gave me the recipe for this delicious dish, which uses a packaged stuffing mix. A salad and bread of your choice is all you’ll need for a filling lunch or dinner. It’s so versatile, you can even serve it at brunch. —Kathleen Grant, Swan Lake, Montana

Lox, a salty smoked salmon, is a year-round delicacy. This recipe, inspired by one from the Jewish Journal, uses lox as a topping. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Folks will savor the subtle peach flavor in this elegant brunch beverage. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

I turned classic breakfast sandwiches into something heartier you could have for dinner, too. We pile toppings like salsa, avocado—even mayo and ketchup—onto my homemade biscuits. —Fay Moreland, Wichita Falls, Texas

This is my husband’s favorite breakfast treat and the ultimate comfort food. It’s warm, filling and always a hit when I serve it to guests. —Karen Schroeder, Kankakee, Illinois.

This recipe came from a "what's in the fridge?" moment, and it's so good. It makes two tarts for brunch or appetizers. —Jacquelyn Benson, South Berwick, Maine

Apple and sausage naturally go together. Add sage, and you’ve got some standout patties. They’re freezer friendly, so I make them ahead and grab when needed. —Scarlett Elrod, Newnan, Georgia

Mimosas are just so elegant for Sunday brunch. My recipe uses tart cranberries to balance the sweetness of champagne and orange juice. —Shannon Stephens, Lake in the Hills, Illinois

Ham and cheese just got a little naughtier. I turned a French classic, croque madame, from a simple egg-topped grilled sandwich into an impossible-to-resist saucy casserole. —Melissa Millwood, Lyman, South Carolina

I came to North America from Denmark decades ago, and my mother used to make these pancakes for me and my siblings while growing up. Today, my children and grandchildren love these, so I often have to double the recipe. —Lise Thomson, Magrath, Alberta

When you’re in the mood for some good finger food, try any one of these sinfully delicious variations on deviled eggs. They are a cinch to fill and make a popular contribution to a potluck or brunch. —Taste of Home Test Kitchen, Milwaukee, Wisconsin