To Do: Brunch Planning

To Do: Brunch Planning

Ooooh my! Our annual holiday brunch is coming up this weekend and I haven’t planned a thing yet. I just checked the invitation and we’re on for 24 people this year!?

Time to reevaluate my menu. I’ve got a big ham on deck already. I was thinking about repeating the savory bread pudding from last year, but something like tiny open-faced brunch sandwiches would be better for a crowd.

What else? Maybe festive poached pears in champagne saucers. Beet skewers with fennel and blue cheese? For an appetizer, little “deviled” potatoes filled with smoked salmon or bacon-wrapped dates?

Help! Hit me with your best brunch ideas for a big group!

Next Post:
Previous Post:
This article was written by
There are 12 comments for this article
  1. Bridget at 3:55 pm

    Get ready for a Minnesotan brunch recipe. 😀


    —-Overnight mix
    3 cups / 1 box seasoned croutons
    1 – 12 oz package sausage links (fry, drain and slice)
    1 ½ cups grated cheddar cheese
    4 eggs
    2 ½ cups milk

    —-Next morning mix
    1 can of cream of mushroom soup
    ½ cup of milk
    1 can mushrooms


    1. Mix overnight ingredients and put in an 11 x 7 or larger well-greased pan. Cover with foil and refrigerate overnight.
    2. The next morning, preheat the oven at 350ºF.
    3. Mix cream of mushroom soup, milk, and mushrooms. Pour over rest of ingredients and mix slightly.
    4. Bake 1 ¼ hours.

    Also, Monkey bread is amazing. I know your party sounds a bit more fancypants (not a bad thing at all!) but it is wonderful!

  2. Shelly at 5:35 pm

    My new holiday go-to is corn pudding. The ingredients are unhealthy and don't sound like they would taste at all sophisticated, but this dish ends up being better than the sum of its parts. I think it would be lovely baked in individual muffin tins.

    1 box jiffy corn muffin mix
    2 eggs
    2 cups shredded cheese (reserve some for sprinkling on top of pudding).
    1 can creamed corn
    1 can whole corn kernels
    8oz. sour cream
    1 cup chopped green onions

    Bake at 350 for 45 minutes.

  3. Shelly at 5:37 pm

    Also, if you have any menu ideas for a holiday cocktail party, I'd love to hear them. That's becoming our annual Christmas event, but I am completely revamping my menu from last year.

  4. Miranda at 7:34 pm

    With that many people and limited space, I'd go for some things that will only have to be assembled. Like a fruit and cheese spread with crackers, breads and tasty meats. That way you don't have to satisfy carnivores and vegetarians/vegans separately.
    Make-your-own bruschetta with various toppings are great for make-ahead ideas.
    A really great glazed ham and assorted homemade breads go a long way as well.
    Just remember – don't be a hero! You want to enjoy the party as much as anyone.
    P.S. Bridget – As a fellow Minnesotan, I have a special place in my heart for the breakfast hotdish! Eggbake anyone?

  5. amy at 7:39 pm

    Baked eggs with kale! I finally tried my hand at this easy dish for a quick supper Monday … YUM! Even my carnivorous husband deemed it worthy for eats. I used the recipe from Serious Eats which lists spinach but the last of our kale was waiting to be used up. Made it in a baking dish for us but for fancy-pants presentation, make them in individual ramekins. Read the comments too – I added a dribble of light cream on top & that seemed to add a little something.

  6. Anonymous at 8:53 pm

    I think that quiches are always great and SO easy to do. Typical but you can make veggie ones w/ sundried tomatoes and bacon ones too.

    I'm also a fan of mini bagels and different schmears and toppings.

    Wow, now I'm hungry.

  7. mamacita at 10:15 pm

    Well, I was coming here to advocate quiche, too. In SF you should be able to get some interesting cheeses and other ingredients so it's not the same old-same old.

    Rachel Maddow was on Martha this morning and they made croquembouche. They dipped the pate a choux in caramel instead of slinging sugar all over the kitchen. May be more trouble than you have time for, but it would look mighty festive on the buffet.u

  8. Tanya at 10:40 pm

    24 is huge for brunch! Id consider different "stations"…you could set up a Bloody Mary bar with various fixings (celery, olives, pickles, hot sauces, clamato, etc); a Bellini/Mimosa bar with assorted fresh juices/purees (orange, blood orange, grapefruit, peach and raspberry purees); an oatmeal bar (granola, brown sugar, jams, apple and pumpkin butters); sliced fresh fruit and a delicious vanilla yogurt-honey-lime dip. Add some Spanish tapas-style frittatas (precut into wedges and perfectly fine served at room temp) that you can mix up according to dietary preferences and a smoked salmon-bagel bar with all the fixings (assorted cream cheeses, chopped onion, cucumber, capers, tomatoes) and you are good to go! Id definitely think interactive stations are the way to go…just prep, set up, then let your guests assemble their plates to their liking. Have fun!

  9. mrsem Author at 11:31 pm

    Your two comments are well matched! Why don't you bring some persimmons from your tree? They probably taste great!

  10. Kate@ Kids and Cocktails at 3:57 am

    I'm doing a soup station for a baby shower this weekend. I'm making a curried pumpkin soup and serving it in stemless wineglasses. Want the recipe? Should be really yummy!

    I love a salad with pears, dried cranberries, great blue cheese and a light vinaigrette.

    What time in your brunch?

  11. Shelly at 3:06 am

    Wow I liked Tanya's idea so much that I just bookmarked this comments page! Now I just need an excuse to have a brunch party! 🙂