Brunch – Family Feast

You’ll host a Christmas brunch that’s both festive and manageable with these 14 recipes. Start with make-ahead bakes like Cranberry Orange French Toast and a Smoked Salmon and Dill egg casserole, add shareable bites such as Cinnamon Roll Monkey Bread and bacon-wrapped dates, and finish with scones, waffles, and a bright pomegranate fruit salad. Each recipe gives clear steps and timing, so you can plan the menu—keep going to see prep order and serving tips. Cranberry Orange French Toast Bake Bright, tangy, and gooey—this Cranberry Orange French Toast Bake is holiday brunch magic made easy. Ingredients: 1 loaf challah or brioche (about 12–14 ounces), cut into 1-inch cubes 1 cup fresh or frozen cranberries Zest of 1 large orange 1/2 cup orange juice (fresh squeezed if possible) 1 cup whole milk (or half-and-half for richer bake) 4 large eggs 1/3 cup granulated sugar 1/4 cup brown sugar, packed 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 2 tablespoons unsalted butter, melted 1/4 cup sliced almonds or chopped pecans (optional, for topping) Powdered sugar and extra orange zest for serving (optional) Maple syrup for serving How to Make: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. Place the cubed bread in the prepared dish and scatter the cranberries and orange zest evenly over the top. In a medium bowl, whisk together orange juice, milk, eggs, both sugars, vanilla, cinnamon, salt, and melted butter until smooth. Pour the custard mixture evenly over the bread, pressing down gently so the bread soaks up the liquid. Sprinkle the sliced almonds or pecans over the top if using. Cover the dish with foil and let sit at room temperature for 20–30 minutes (or refrigerate overnight for a make-ahead option). Bake covered for 25 minutes, then remove the foil and bake another 15–20 minutes until the top is golden and the center is set. Let the bake rest for 5–10 minutes before dusting with powdered sugar and extra orange zest. Slice, serve warm with maple syrup, and enjoy the bright, cozy flavors. Finish with a drizzle of syrup and a smile—the perfect festive brunch centerpiece. Cinnamon Roll Monkey Bread A gooey, pull-apart cinnamon roll twist that’s perfect for a festive brunch centerpiece. Ingredients: 2 cans refrigerated cinnamon rolls (with icing included) 1/2 cup (100 g) granulated sugar 1 tablespoon ground cinnamon 1/2 cup (115 g) unsalted butter, melted 1/4 cup (50 g) brown sugar, packed (optional for extra caramel) 1/2 cup chopped pecans or walnuts (optional) Nonstick spray or butter for the bundt pan How to Make: Preheat the oven to 350°F (175°C). Grease a bundt pan well with nonstick spray or butter. In a medium bowl, mix the granulated sugar and ground cinnamon until combined. Open the cinnamon roll cans and separate the rolls; cut each roll into quarters. Toss the cinnamon-roll pieces in the cinnamon-sugar mixture so each piece is coated. If using nuts and brown sugar, sprinkle a little brown sugar and some chopped nuts into the bottom of the prepared pan for extra caramel and crunch. Layer the coated cinnamon-roll pieces into the bundt pan, pressing them slightly as you go so they fit snugly. Pour the melted butter evenly over the top of the layered pieces. Bake for 25–30 minutes, or until the top is golden brown and the center is set. If the top browns too quickly, tent loosely with foil. Let the monkey bread cool in the pan for 10 minutes, then invert onto a serving plate. Be careful — warm caramel may drip. Warm the included icing slightly (microwave 5–10 seconds) and drizzle over the top. Serve warm so everyone can pull apart gooey, cinnamon-swirled bites. Enjoy the ooey-gooey, cinnamon-scented goodness — perfect for sharing (or not!). Smoked Salmon and Dill Egg Casserole Smoked Salmon and Dill Egg Casserole — a silky, savory brunch centerpiece with bright dill and smoky fish. Ingredients: 8 large eggs 1 1/2 cups whole milk (or half-and-half for richer) 1 cup shredded Gruyère or sharp cheddar 6–8 oz smoked salmon, flaked into bite-size pieces 1 small yellow onion, finely chopped 2 tbsp fresh dill, chopped (plus extra for garnish) 2 tbsp chopped chives (optional) 1 tbsp Dijon mustard 2 tbsp butter or olive oil (for sautéing) 1/2 tsp salt 1/4 tsp black pepper 1/4 tsp smoked paprika or a pinch for garnish (optional) 1 (9×9-inch) or similar-sized baking dish, lightly buttered or sprayed How to Make: Preheat oven to 350°F (175°C). Butter the baking dish. In a bowl, whisk eggs, milk, Dijon mustard, salt and pepper until smooth. Stir in shredded cheese, chopped dill, and chives; set aside. Heat butter or oil in a small skillet over medium heat. Sauté the chopped onion until translucent, about 4–5 minutes, then let cool slightly. Spread the sautéed onion evenly in the bottom of the prepared dish. Scatter the flaked smoked salmon over the onions in an even layer. Pour the egg and cheese mixture over the salmon and onions, gently shaking the dish so it settles evenly. Sprinkle a little extra cheese, dill, and smoked paprika on top if you like. Bake for 30–35 minutes, or until the casserole is set in the center and lightly golden on top (a knife inserted in the middle should come out mostly clean). Let rest 5–10 minutes before slicing to help it hold together. Garnish with extra fresh dill and serve warm with crusty bread or a green salad. Enjoy — this creamy, smoky casserole is sure to be the star of your holiday brunch! Gingerbread Waffle Stack With Mascarpone Gingerbread Waffle Stack With Mascarpone — warm-spiced waffles layered with creamy mascarpone and festive toppings. Ingredients: 2 cups all-purpose flour 1/2 cup brown sugar, packed 2 teaspoons baking powder 1 teaspoon baking soda 2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon salt 1 1/2 cups buttermilk (or 1 1/2 cups milk + 1 1/2 tablespoons lemon juice, rested 5 minutes) 1/2 cup molasses 2 large eggs 1/4 cup melted butter (plus extra for waffle iron) 1 teaspoon vanilla extract For the mascarpone topping: 8 ounces mascarpone cheese, chilled 1/2 cup powdered sugar, sifted 1/2 teaspoon vanilla extract 2–3 tablespoons heavy cream (to loosen, as needed) Optional toppings: Maple syrup or extra molasses drizzle Whipped cream Chopped toasted pecans or walnuts Fresh pomegranate seeds or sliced pears A sprinkle of powdered sugar or cinnamon How to Make: Preheat your waffle iron and lightly brush or spray with butter/oil. In a large bowl whisk together flour, brown sugar, baking powder, baking soda, ginger, cinnamon, cloves, and salt. In a separate bowl beat eggs, then add buttermilk, molasses, melted butter, and vanilla; whisk until smooth. Pour the wet ingredients into the dry and stir gently until just combined — don’t overmix; a few small lumps are fine. Let batter rest 5 minutes while the waffle iron finishes heating. Spoon batter onto the hot waffle iron (amount per your iron’s size) and cook according to manufacturer until crisp and golden. Meanwhile make the mascarpone: beat mascarpone, powdered sugar, vanilla, and heavy cream until smooth and spreadable; chill briefly if too loose. Keep cooked waffles warm in a low oven (about 200°F/95°C) on a baking sheet while you finish the batch. To assemble stack: spread a generous layer of mascarpone on one waffle, top with another waffle, repeat to make a stack 2–3 waffles high. Finish with drizzle of maple syrup or molasses, sprinkle with nuts and pomegranate seeds or sliced fruit, and dust with powdered sugar or cinnamon. Serve immediately so waffles stay crisp and mascarpone is creamy. Enjoy a cozy, festive brunch — these gingerbread waffles taste like holiday mornings stacked on a plate! Spinach, Feta, and Sun-Dried Tomato Strata A savory, cheesy strata loaded with spinach, feta, and sun-dried tomatoes — perfect for a festive brunch that feels special with almost no fuss. Ingredients: 8 cups cubed day-old crusty bread (about 1 pound) 6 large eggs 2 1/2 cups whole milk (or half-and-half for richer) 1 cup crumbled feta cheese 1 cup shredded mozzarella (or Gruyère) 3/4 cup chopped sun-dried tomatoes (packed in oil, drained and patted) 6 ounces fresh baby spinach (about 4 cups packed) or 1 10-oz package frozen spinach, thawed and squeezed dry 1 small onion, finely chopped 2 cloves garlic, minced 2 tablespoons olive oil (use a bit of sun-dried tomato oil if available) 1 teaspoon dried oregano (or 1 tablespoon fresh chopped) 1/2 teaspoon salt (adjust to taste) 1/4 teaspoon black pepper 2 tablespoons chopped fresh parsley (optional, for garnish) How to Make: Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. Heat olive oil in a skillet over medium heat, add onion and cook until soft, about 4 minutes. Add garlic and spinach and cook until spinach wilts and most moisture evaporates; remove from heat and let cool slightly. In a large bowl whisk eggs, milk, oregano, salt, and pepper until combined. Stir cooked spinach mixture, sun-dried tomatoes, feta, and half the mozzarella into the egg mixture. Place bread cubes in the prepared baking dish and pour the egg and spinach mixture evenly over the bread, pressing gently so bread soaks up the custard. Sprinkle remaining mozzarella over the top. Let the strata sit 10–15 minutes so the bread absorbs the custard (or cover and refrigerate up to overnight). Bake uncovered for 40–45 minutes, or until puffed, set in the center, and golden on top. Remove from oven and let rest 5–10 minutes, then sprinkle with chopped parsley if using and cut into squares. Serve warm and enjoy a cheesy, comforting brunch centerpiece that everyone will love! Maple Pecan Belgian Waffles Warm, crispy Belgian waffles studded with toasted pecans and finished with a buttery maple drizzle — holiday brunch perfection. Ingredients: 2 cups all-purpose flour 2 tablespoons granulated sugar 1 tablespoon baking powder 1/2 teaspoon salt 2 large eggs, separated 1 3/4 cups whole milk 1/3 cup unsalted butter, melted and cooled (plus extra for waffle iron) 1 teaspoon vanilla extract 3/4 cup chopped pecans, toasted 1/2 cup pure maple syrup (plus more for serving) Optional toppings: whipped cream, extra toasted pecans, fresh berries How to Make: Preheat your waffle iron according to manufacturer directions and lightly brush with melted butter. In a large bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, whisk the egg yolks, milk, melted butter, and vanilla until smooth. Pour the wet ingredients into the dry and stir until just combined — a few lumps are okay. In another clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter to keep it light and airy. Fold in the toasted chopped pecans gently. Spoon the batter onto the preheated waffle iron (amount depends on your iron) and cook until golden brown and crisp. Transfer cooked waffles to a wire rack in a warm oven to keep crisp while you finish the rest. Warm the 1/2 cup maple syrup slightly and drizzle over waffles, or serve extra syrup at the table with whipped cream and berries if desired. Serve these maple pecan Belgian waffles hot and enjoy — weekend (or holiday) bliss on a plate! Cranberry-Apple Dutch Baby Pancake A tart-and-sweet Cranberry-Apple Dutch Baby that puffs perfectly for a festive Christmas brunch. Ingredients: 3 large eggs 3/4 cup whole milk 3/4 cup all-purpose flour 2 tablespoons granulated sugar 1/4 teaspoon fine salt 1 teaspoon vanilla extract 2 tablespoons unsalted butter 1 medium apple (sweet-tart variety like Honeycrisp or Granny Smith), peeled, cored, thinly sliced 3/4 cup fresh or frozen cranberries 1 tablespoon brown sugar (optional, for fruit) 1/2 teaspoon ground cinnamon Powdered sugar and lemon wedges for serving How to Make: Preheat oven to 425°F (220°C). Place a 10–12-inch ovenproof skillet or baking dish in the oven to heat. In a blender or bowl, combine eggs, milk, flour, granulated sugar, salt, and vanilla. Blend or whisk until smooth and slightly frothy; set aside. Toss the sliced apple and cranberries with brown sugar (if using) and cinnamon in a small bowl. Remove the hot skillet from the oven, add the butter and swirl until melted and foamy. Quickly arrange the apple-cranberry mixture in an even layer in the skillet. Pour the batter over the fruit and immediately return the skillet to the oven. Bake 18–22 minutes, until the Dutch baby is puffed, golden at the edges, and set in the center. Remove from oven — the pancake will deflate slightly as it cools. Dust with powdered sugar and serve with lemon wedges to squeeze over each slice. Serve warm and watch it disappear — a bright, fruity centerpiece for your Christmas brunch! Baked Brie With Fig Jam and Nuts Warm, gooey baked brie topped with sweet fig jam and crunchy nuts — perfect for holiday nibbling. Ingredients: 1 (8–12 oz) wheel of Brie cheese 2–3 tbsp fig jam (or fig preserves) 2 tbsp chopped walnuts or pecans, toasted 1 sheet puff pastry (optional) or fresh rosemary sprigs for garnish 1 egg, beaten (if using puff pastry) Cracked black pepper, to taste Crackers, sliced baguette, or apple slices for serving How to Make: Preheat the oven to 375°F (190°C). If using puff pastry, thaw it according to package directions and roll briefly to smooth. Place the Brie on a baking sheet lined with parchment. If wrapping in pastry, place the Brie in the center of the pastry. Spoon the fig jam over the top of the Brie, spreading it lightly. Sprinkle the toasted chopped nuts over the jam and add a few turns of cracked black pepper. If using puff pastry, fold the pastry up and over the Brie, sealing edges. Brush with beaten egg. Bake for 15–20 minutes, or until the Brie is warmed through and the pastry is golden (or the cheese is soft and slightly oozing if not using pastry). Remove from the oven and let rest 5 minutes. Garnish with rosemary if desired. Transfer to a serving plate and serve immediately with crackers, baguette slices, or apple slices. Enjoy the melty, sweet-and-savory goodness—perfect for passing around at brunch or holiday parties! Savory Herb and Goat Cheese Breakfast Tart A flaky tart packed with herby brightness, creamy goat cheese, and a golden, savory crust — perfect for holiday brunch. Ingredients: 1 sheet puff pastry (about 9–10 inches), thawed 4 oz (115 g) goat cheese, softened 2 tablespoons heavy cream or milk 1 small shallot, thinly sliced 1 cup cherry tomatoes, halved 2 tablespoons fresh parsley, chopped 1 tablespoon fresh thyme leaves (or 1 tsp dried) 1 tablespoon fresh chives, snipped 1 tablespoon olive oil 1 egg, beaten (for egg wash) Salt and freshly ground black pepper, to taste Optional: pinch of red pepper flakes or a drizzle of honey for contrast How to Make: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Unfold the puff pastry on the prepared sheet and gently roll or press into a 10-inch square or rectangle; use a knife to lightly score a 1/2-inch border around the edge (don’t cut all the way through). In a small bowl, mix the goat cheese with the cream or milk until spreadable; season with a little salt and pepper. Spread the goat cheese mixture evenly inside the scored border, leaving the rim clear. Scatter the sliced shallot and halved cherry tomatoes over the cheese. Sprinkle the parsley, thyme, chives, and a pinch of red pepper flakes (if using) over the top, and drizzle with olive oil. Brush the exposed pastry border with the beaten egg to get a glossy, golden finish. Bake for 18–22 minutes, until the pastry is puffed and golden and the tomatoes are slightly blistered. Remove from the oven and let rest 5 minutes; taste and add extra salt, pepper, or a light drizzle of honey if you like sweet-savory contrast. Slice into pieces and serve warm. Enjoy a slice of this herby, tangy tart — it’s an easy, showy centerpiece for any festive brunch. Pear and Prosciutto Crostini With Honey Sweet, salty, and drizzled with honey — these pear and prosciutto crostini are the easiest elegant bite for any holiday brunch. Ingredients: 1 baguette, sliced into 1/2-inch rounds 2 tablespoons olive oil (for brushing) 4 ounces prosciutto, thinly sliced 2 ripe but firm pears, thinly sliced (Bosc or Anjou work well) 4 ounces ricotta or soft goat cheese, room temperature 1 tablespoon lemon juice 1 tablespoon honey, plus extra for drizzling Freshly ground black pepper Fresh thyme leaves or arugula for garnish (optional) Optional: a pinch of sea salt or flaky salt How to Make: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment. Brush both sides of baguette slices lightly with olive oil and place them on the sheet. Toast the slices in the oven 6–8 minutes, flipping once, until golden and crisp. Remove and let cool slightly. In a small bowl, stir the ricotta (or goat cheese) with lemon juice, 1 tablespoon honey, and a pinch of black pepper until smooth. Spread a thin layer of the sweetened cheese on each toasted baguette slice. Top each with a slice of pear and a folded piece of prosciutto. Drizzle a little extra honey over the crostini and finish with thyme leaves or a few arugula leaves. Add flaky salt if you like. Arrange on a platter and serve immediately. Enjoy — these crostini are a perfect balance of sweet, salty, and crunchy that vanish fast at any gathering! Spiced Pumpkin Scones With Glaze Warm, cozy spiced pumpkin scones — tender, flaky bites with a sweet glaze that scream holiday brunch. Ingredients: 2 cups all-purpose flour 1/3 cup granulated sugar 1 tablespoon baking powder 1/2 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves (or allspice) 1/2 teaspoon salt 6 tablespoons cold unsalted butter, cut into small cubes 3/4 cup canned pumpkin puree (not pumpkin pie filling) 1 large egg 1/3 cup heavy cream (plus extra for brushing) 1 teaspoon vanilla extract Optional: 1/2 cup chopped pecans or raisins Glaze: 1 to 1 1/2 cups powdered sugar 2–3 tablespoons milk or cream 1/2 teaspoon vanilla extract Pinch of cinnamon How to Make: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment. Whisk flour, sugar, baking powder, baking soda, spices, and salt in a large bowl. Toss cold butter into the flour mixture and use a pastry cutter or your fingers to work until pea-sized crumbs form. In a separate bowl, whisk pumpkin, egg, cream, and vanilla until smooth. Pour wet ingredients into dry and gently fold until a shaggy dough forms; stir in pecans or raisins if using. Don’t overmix. Turn dough onto a lightly floured surface and pat into a 7–8 inch circle about 1 inch thick. Cut the circle into 8 wedges and transfer wedges to the prepared sheet, spacing them about 1 inch apart. Brush the tops lightly with a little cream for a golden finish. Bake 15–18 minutes until tops are golden and a toothpick comes out clean; rotate pan halfway if needed. While scones cool 5 minutes, whisk glaze ingredients until smooth, adjusting milk to reach drizzle consistency. Drizzle or brush glaze over warm scones and let set a few minutes before serving. Serve these with hot coffee or cider and enjoy the spiced, pumpkin-y goodness! Holiday Fruit Salad With Pomegranate and Mint A bright, festive fruit salad studded with pomegranate and fresh mint—simple, colorful, and perfect for holiday brunch. Ingredients: 3 cups mixed fruit (e.g., cubed pineapple, orange segments, sliced strawberries, and green grapes) 1 cup pomegranate arils 1/2 cup fresh mint leaves, roughly chopped 2 tablespoons honey or maple syrup 1 tablespoon fresh lime juice 1 teaspoon orange zest Optional: 1/4 cup chopped toasted pecans or walnuts for crunch Optional: a pinch of flaky sea salt to enhance flavors How to Make: Wash and prep all fruit: cube pineapple, hull and slice strawberries, segment oranges, and halve grapes as desired. Put the mixed fruit in a large bowl and gently toss to combine. Add the pomegranate arils and chopped mint to the bowl. In a small bowl, whisk together honey (or maple syrup), lime juice, and orange zest until smooth. Drizzle the dressing over the fruit and toss gently to coat everything evenly. Taste and add a pinch of flaky sea salt if you like a flavor boost, and sprinkle toasted nuts on top if using. Chill the salad for 15–30 minutes to let flavors meld, then give it one last gentle toss before serving. Serve chilled and enjoy a bright, festive bowl that looks as good as it tastes! Bacon-Wrapped Date and Goat Cheese Bites Sweet, salty, and irresistibly crispy — these bacon-wrapped dates stuffed with creamy goat cheese are the ultimate bite-sized party pleaser. Ingredients: 20 Medjool dates, pitted 4 oz (115 g) goat cheese, softened 10 slices bacon, cut in half crosswise 1 tablespoon honey (optional) 1/4 cup chopped toasted pecans or walnuts (optional) Toothpicks How to Make: Preheat the oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top if you have one. Make a small slit in each date and remove the pit if not already pitted. In a small bowl, stir the goat cheese with honey if using until smooth. Fold in the chopped nuts if you want extra crunch. Spoon or pipe about 1 teaspoon of goat cheese into each date and close the slit around the filling. Wrap each stuffed date with a half slice of bacon, overlapping slightly, and secure with a toothpick. Arrange the wrapped dates on the prepared rack or directly on the foil-lined sheet, seam side down. Bake 15–20 minutes, turning once halfway through, until bacon is crisp and browned. Remove from oven and let cool a few minutes before transferring to a serving plate — remove toothpicks if preferred. Enjoy these warm, sticky-sweet bites — they disappear fast, so have extra ready! Slow-Cooker Cinnamon Apple Compote Slow-Cooker Cinnamon Apple Compote — warm, cozy, and perfect for topping pancakes, yogurt, or toast. Ingredients: 6 cups peeled, cored, and chopped apples (about 6 medium; use a mix like Granny Smith + Honeycrisp) 1/4 cup brown sugar (light or dark) 2 tablespoons maple syrup or honey 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg (optional) 1 tablespoon lemon juice 1/2 teaspoon pure vanilla extract 1/4 cup water or apple cider Pinch of salt Optional add-ins: 1/3 cup raisins or chopped dried cranberries, 1/4 cup chopped toasted pecans or walnuts How to Make: Put the chopped apples in the slow cooker. Sprinkle brown sugar, cinnamon, nutmeg (if using), and a pinch of salt over the apples. Add lemon juice, maple syrup (or honey), vanilla, and water or apple cider. Stir everything gently so the apples are evenly coated. Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until apples are very tender. Stir and mash some of the apples with a fork or potato masher for a chunkier compote, or blend a bit with an immersion blender for a smoother texture. If using raisins/cranberries or nuts, stir them in during the last 15 minutes of cooking (nuts can also be sprinkled on when serving). Taste and adjust sweetness or spices, adding more maple syrup or cinnamon if desired. Serve warm or chilled; refrigerate leftovers in an airtight container for up to 5 days. Enjoy spooning this cozy cinnamon apple compote over pancakes, yogurt, oatmeal, or a slice of warm toast — it’s like a hug in a bowl. Conclusion You’ve set a warm table with sweet and savory choices that travel well from oven to plate. Picture guests reaching for cinnamon-scented bread, tangy cranberry toast, and smoky salmon bites while steam drifts up and holiday lights glint. Choose a few make-ahead items, reheat gently, and arrange on platters for easy serving. Keep hot dishes warm, slice bakeries just before serving, and enjoy the relaxed chatter as everyone helps themselves.