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Galentine's Day Brunch Menu

This fabulous brunch plan brings friends together with delicious sweet and savory dishes alongside refreshing mimosas, perfect for a cozy gathering.
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Prep Time 2 hours
Cook Time 2 hours 30 minutes
Total Time 4 hours 30 minutes
Servings: 10 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For Baked French Toast Casserole
  • 1 loaf day-old bread, cut into cubes (12 cups)
  • 6 large eggs eggs
  • 2 cups milk (or half-and-half for richer)
  • 1/2 cup sugar
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 4 tbsp butter, melted
For Vegetable Frittata
  • 8 large eggs eggs
  • 1/3 cup milk
  • 1 cup diced bell peppers and onions
  • 1 cup chopped spinach or kale
  • 1 cup shredded cheese (cheddar or gruyere)
  • Salt and pepper to taste
  • 1 tbsp olive oil
For Fruit Salad
  • 3 cups mixed fruit (berries, melon, grapes, kiwi)
  • 1 tbsp honey
  • 1 tbsp lemon juice
For Yogurt Parfaits
  • 3 cups plain or flavored yogurt
  • 2 cups granola
  • 2 cups mixed berries
For Mimosas
  • 1 bottle champagne or sparkling wine
  • 3 cups chilled orange juice
  • Fresh berries or orange slices to garnish
Optional Add-ons and Sides
  • Bacon or sausage, cooked
  • Jam or bacon jam for a savory board
  • Fresh herbs for garnish (parsley, chives)
  • Powdered sugar for dusting baked items

Method
 

Night Before Preparation
  1. Make the French toast casserole. Grease a 9×13 baking dish. Place cubed bread in the dish in an even layer. Whisk eggs, milk, sugar, vanilla, and cinnamon. Pour the mix over the bread. Press the bread down so it soaks. Cover and refrigerate overnight.
  2. Wash and cut fruit for the salad. Toss with honey and lemon. Cover and chill.
Morning of the Brunch
  1. Preheat the oven to 350°F (175°C). Remove the French toast casserole from the fridge. Drizzle melted butter on top. Bake for 35–45 minutes until set and golden. Let rest for 10 minutes before serving.
  2. For the frittata, heat olive oil in an oven-safe skillet over medium heat. Sauté onions and peppers for 3–4 minutes until soft. Add spinach and cook for 1–2 minutes. In a bowl, whisk eggs, milk, salt, and pepper. Pour the egg mix into the skillet. Stir once to distribute vegetables. Cook on the stove for 2–3 minutes until edges set.
  3. Sprinkle cheese on top of the frittata. Move the skillet to the oven and bake for 10–12 minutes until eggs are fully set. Let cool for 3 minutes, then slice.
  4. Assemble parfaits by layering yogurt, granola, and berries in bowls or glasses. Keep granola separate until the moment you serve to keep it crisp.
  5. Cook any bacon or sausage and drain on paper towels.
  6. Pour orange juice into a pitcher and chill. Set out champagne bottles. When guests arrive, fill glasses half with juice and top with sparkling wine.
  7. Arrange all dishes on a buffet table. Label each item if you like. Let guests serve themselves so you can sit and chat.

Notes

Store leftovers in airtight containers for up to 3 days in the fridge. You can freeze baked French toast casserole for up to 2 months. Frittata freezes well if you cut it into pieces. For garnishing, fresh herbs and powdered sugar make a simple dish look special.