There are so many awesome reasons to host a brunch this Spring. Easter, Mother’s Day, to celebrate the end of winter, just to get together with your girls, an abundance of fresh flowers… so many reasons!
I invited a few of my closest girlfriends over for brunch a couple of weeks ago so that I could pop the “will you be my bridesmaid” question! Check out this post for some ideas, if you’re looking for a cute bridesmaid gift. 🙂
The key to hosting is to get a variety of food – some that could be made in advance and stored and some that has to be made fresh in the morning. I definitely made way more food than 5 girls could eat in one sitting but Ryan will never complain about leftovers!
I decided to put everything out buffet style so that everyone could help themselves. Here’s a quick overview of what I served and when I made it. 🙂
This one doesn’t take too long to throw together. I just washed and cut up the fruit in the morning before everyone arrived.
Chia seed pudding cups
I made the chia seed pudding the day before the brunch and then I topped it with a simple raspberry coconut mousse and slivered almonds in the morning.
Oatmeal and yogurt cups
The oatmeal and yogurt cups are another super easy recipe to make the day before. You can find the full recipe here. Just make the oatmeal cups up to 3 days before the brunch and then top them with yogurt and berries the morning of.
Spring vegetable frittata
For the vegetable frittata, I prepared it the night before and baked it in the morning. It’s the perfect egg dish to serve because it stores really well in the fridge and it’s easy to just pop in the oven in the morning.
Lemon and blueberry scones
These I made in the morning, but in hindsight, I think I would recommend making them a few days before, freezing them, and then taking them out of the freezer the night before the brunch. They were relatively easy to make but it was pretty messy and I’ve been eating the leftovers out of the freezer and they still taste amazing. I used this recipe from Sally’s Baking Addiction.
Chocolate chip mini muffins
I love making mini muffins because you get so many of them! This recipe made 50 total and they looked so cute on my tiered stand. I used this recipe, made them the day before, and stored them in the fridge until the brunch.
The smoothies need to be made in the morning but I just went super simple and used coconut milk and frozen mango. You could fancy them up but I was pretty pressed for time at this point so simple was the way to go! I got these mini shot glasses from IKEA and cut paper straws in threes so that they fit perfectly.
I made some chocolate and vanilla cupcakes the day before and then iced them in the morning. I got the adorable muffin cups from Home Sense and was so impressed with how well they worked! You just put the batter directly into the paper cups and then bake it. You don’t even need to use a muffin tin. They were pretty big so each cupcake was more like 2 cupcakes… but who would complain about that? 😉
What brunch would be complete without a mimosa bar?? They are super easy to put together and always such a big hit so you can’t go wrong. All you really need is juice and champagne/sparkling wine.
You really don’t need much else, but putting some fruit out as garnishes is always a nice touch, and I like to get a variety of different juices. This time, I got grapefruit, cranberry, and orange, and the colours all worked together perfectly. A few other ideas to try are mango, guava, and pineapple.
I also put out a pitcher of lemon/lime water and made coffee and tea. I got an adorable tea box and it’s probably one of my favourite purchases this month! My tea cupboard has never been so organized!
For a Spring brunch, I think that flowers should be the main piece of decor and table centrepieces. I got some hydrangeas, vintage pink roses, carnations, and eucalyptus and arranged them in a bouquet on the table. I also made two mini vases of hydrangeas for either side.
For the place settings themselves, I used simple silver chargers that I got from Michaels, white plates, and blush pink napkins from Home Sense. I topped the place setting off with a piece of fresh eucalyptus and added in a light pink egg cup (Home Sense!) to match the napkins.
I had so much fun planning this brunch and can’t wait to host the next one! I’ve got something special for Mother’s Day planned so stay tuned. 🙂
What’s your favourite brunch hosting tip?
The Ultimate Spring Brunch Hosting Guide
April 16, 2019