15 Delicious Bridal Brunch Menu Ideas That Please Everyone

You’re planning a bridal morning that feels relaxed, pretty, and crowd-pleasing. These Bridal Brunch Menu Ideas give you a full range of sweet and savory recipes that make hosting easy. From make-ahead scones to quick skillet frittatas, you’ll find dishes that please everyone at the table.

This collection of Bridal Brunch Menu Ideas includes 15 tested recipes. Each one has a clear ingredient list, step-by-step instructions, and serving tips. Pin your favorites, mix and match, and build a menu that’s as lovely as the celebration.

1. Bridal Brunch Menu Ideas: Lemon Ricotta Pancake Stack

Bright, fluffy pancakes get a tender lift from ricotta and lemon. They’re zesty, soft, and just lightly sweet. These pancakes pair beautifully with berries and honey or a floral syrup. They work as a show-stopping centerpiece for bridal brunch. You’ll love the airy texture and citrus aroma as soon as they hit the pan.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• 1/2 tsp fine salt
• 1 cup whole milk, room temperature
• 3/4 cup ricotta cheese, room temperature
• 2 large eggs, room temperature
• 2 tbsp lemon zest (about 2 lemons)
• 2 tbsp fresh lemon juice
• 3 tbsp unsalted butter, melted and cooled
• 1 tsp vanilla extract
• Butter or oil for the skillet, as needed
• Fresh blueberries and honey for serving

Instructions

1. Preheat a skillet or griddle to 350°F (175°C) over medium heat.
2. Whisk 1 1/2 cups flour, 2 tbsp sugar, 1 tbsp baking powder, and 1/2 tsp salt in a bowl.
3. In another bowl, whisk 1 cup milk, 3/4 cup ricotta, 2 eggs, 2 tbsp lemon zest, 2 tbsp lemon juice, 3 tbsp melted butter, and 1 tsp vanilla until smooth.
4. Fold wet ingredients into dry ingredients gently. Don’t overmix. Batter should be slightly lumpy.
5. Grease the skillet lightly. Pour 1/4 cup batter per pancake.
6. Cook until edges look set and bubbles form, about 2–3 minutes. Flip and cook another 1–2 minutes until golden.
7. Repeat and keep pancakes warm on a baking sheet in a 200°F (95°C) oven if needed.
8. Test doneness: pancakes should spring back lightly and show golden edges.
9. Stack pancakes and drizzle with honey. Add blueberries and extra lemon zest.
10. Let pancakes rest 2 minutes before serving so toppings settle.

How to Serve It

Serve stacks on white plates for contrast. Garnish with fresh blueberries, a lemon twist, and a sprig of mint. Pair with fresh coffee, herbal tea, or chilled mimosas. Store leftovers covered in the fridge up to 2 days; reheat on a skillet. Make-ahead tip: prepare batter and refrigerate for up to 8 hours. This bright stack suits spring and garden-themed brunches.

2. Bridal Brunch Menu Ideas: Smoked Salmon & Dill Frittata

This frittata is silky and savory with delicate smoked salmon and fresh dill. It’s light yet satisfying and serves a crowd easily. The texture is tender and custardy, with pops of brine from capers. It’s perfect for a bridal shower brunch when you want something elegant but simple. You’ll notice the herb fragrance as you slice into it.

Ingredients

• 8 large eggs, room temperature
• 1/2 cup whole milk
• 1/2 cup heavy cream
• 1 cup smoked salmon, flaked
• 1/2 cup grated Gruyère cheese
• 1/4 cup chopped fresh dill
• 2 tbsp chopped fresh chives
• 1 small red onion, thinly sliced
• 1 tbsp capers, drained
• 2 tbsp unsalted butter
• Salt and pepper, to taste
• Lemon wedges for serving

Instructions

1. Preheat oven to 350°F (175°C).
2. In a bowl, whisk 8 eggs, 1/2 cup milk, 1/2 cup cream, salt, and pepper until smooth.
3. Heat an oven-safe skillet over medium. Melt 2 tbsp butter.
4. Sauté 1 small red onion until translucent, about 4 minutes.
5. Scatter 1 cup smoked salmon, 1/2 cup Gruyère, 1/4 cup dill, and 1 tbsp capers over the onion.
6. Pour egg mixture evenly into the skillet.
7. Cook on the stovetop for 3–4 minutes until edges begin to set.
8. Transfer skillet to the oven and bake 12–15 minutes, until center is set and top is lightly golden.
9. Test doneness: a knife in the center should come out clean.
10. Let rest 5 minutes before slicing. Garnish with chives and lemon wedges.

How to Serve It

Slice wedges and serve directly from the skillet or transfer to a platter. Top with a sprinkle of extra dill and a lemon wedge. Pair with toasted bagels, sliced cucumber, and a crisp white wine or iced tea. Refrigerate leftovers for up to 3 days; reheat gently in a low oven. Make it ahead: prepare filling and egg mix separately and bake the morning of.

3. Bridal Brunch Menu Ideas: Strawberry Mascarpone Crepes

Silky crepes filled with sweet mascarpone and bright strawberries feel decadent and light. The texture is thin and tender, with creamy filling and juicy fruit. This recipe fits romantic bridal brunches and outdoor garden parties. You’ll love the soft, vanilla-scented mascarpone and fresh strawberry brightness.

Ingredients

• 1 1/4 cups all-purpose flour
• 2 tbsp granulated sugar
• Pinch fine salt
• 1 1/4 cups whole milk
• 3 large eggs, room temperature
• 2 tbsp melted unsalted butter, cooled, plus more for skillet
• 1 tsp vanilla extract
• 8 oz mascarpone cheese, room temperature
• 3 tbsp powdered sugar, plus more for dusting
• 1 tsp lemon zest
• 1 lb fresh strawberries, sliced
• 1/4 cup strawberry jam or maple syrup for drizzle

Instructions

1. Whisk 1 1/4 cups flour, 2 tbsp sugar, and salt in a bowl.
2. In another bowl, whisk 1 1/4 cups milk, 3 eggs, 2 tbsp melted butter, and 1 tsp vanilla.
3. Gradually add wet to dry, whisking until smooth. Let batter rest 20 minutes in the fridge.
4. Meanwhile, mix 8 oz mascarpone, 3 tbsp powdered sugar, and 1 tsp lemon zest until smooth.
5. Heat a nonstick skillet over medium. Brush with butter.
6. Pour 1/4 cup batter, swirl to coat thinly. Cook 1–2 minutes until edges lift. Flip and cook 30 seconds.
7. Stack cooked crepes on a plate and cover to keep warm.
8. Fill each crepe with a spoonful of mascarpone and sliced strawberries.
9. Fold crepes and dust with powdered sugar. Drizzle strawberry jam or maple syrup.
10. Cool briefly 2 minutes before serving.

How to Serve It

Serve crepes on a long platter with extra berries and a dusting of powdered sugar. Garnish with mint and lemon zest. Pair with bubbly mimosas, coffee, or a floral tea. Make-ahead: keep crepes in the fridge layered with parchment for up to 24 hours. Assemble just before serving so they stay tender.

4. Mini Spinach-Feta Quiches

These mini quiches are savory, flaky, and perfectly portioned. They combine tender spinach, tangy feta, and a crisp crust. They’re ideal for a varied bridal brunch menu because guests can grab one or two. You’ll notice the buttery crust and savory aroma as they come from the oven.

Ingredients

• 1 package (14 oz) refrigerated pie crusts, softened
• 6 large eggs, room temperature
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 1/2 cups fresh spinach, chopped
• 3/4 cup crumbled feta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup finely chopped onion
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• Salt and pepper, to taste
• Butter or nonstick spray for muffin tin

Instructions

1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
2. Heat 1 tbsp olive oil in a skillet. Sauté 1/4 cup chopped onion until soft.
3. Add 1 1/2 cups chopped spinach and cook until wilted. Remove and cool.
4. Press pie crusts into muffin cups, trimming excess.
5. Whisk 6 eggs, 1 cup milk, 1/2 cup cream, 1/2 tsp oregano, salt, and pepper.
6. Stir in spinach mixture, 3/4 cup feta, and 1/2 cup Parmesan.
7. Divide filling evenly among crusts.
8. Bake 18–22 minutes until tops are set and edges are golden.
9. Doneness check: a toothpick should come out clean and centers should spring back.
10. Cool 5 minutes, then remove quiches from tin.

How to Serve It

Serve warm or at room temperature on a wooden board. Garnish with chopped chives and a light drizzle of extra virgin olive oil. Pair with a green salad and fruit platter. Store leftovers covered in the fridge for up to 3 days. Make-ahead: bake, cool, and refrigerate; reheat at 325°F (160°C) for 8–10 minutes.

5. Lemon Blueberry Scones with Lemon Glaze

These scones are tender, crumbly, and bright with lemon. Fresh blueberries burst as you bite, giving sweet juiciness. They’re ideal for a bridal brunch buffet and pair well with tea. You’ll notice a delicate lemon fragrance and a flaky crumb that melts in your mouth.

Ingredients

• 3 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tbsp lemon zest
• 3/4 cup unsalted butter, cold, cubed
• 1 cup fresh blueberries
• 3/4 cup heavy cream, plus extra for brushing
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• For glaze: 1 cup powdered sugar and 2 tbsp fresh lemon juice

Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
2. In a bowl, whisk 3 cups flour, 1/2 cup sugar, 1 tbsp baking powder, 1/2 tsp salt, and 1 tbsp lemon zest.
3. Cut in 3/4 cup cold butter with a pastry cutter until pea-sized crumbs form.
4. Toss 1 cup blueberries in 1 tbsp flour to prevent sinking.
5. In another bowl, whisk 3/4 cup heavy cream, 2 eggs, and 1 tsp vanilla.
6. Fold wet ingredients into dry just until combined. Gently fold in blueberries.
7. Turn dough onto a floured surface, form into a 9-inch disk, and cut into 8 wedges.
8. Place wedges on baking sheet, brush tops with cream.
9. Bake 18–22 minutes until golden and a toothpick comes out clean.
10. Cool 10 minutes. Mix 1 cup powdered sugar with 2 tbsp lemon juice for glaze and drizzle.

How to Serve It

Serve scones warm with extra lemon glaze or clotted cream. Garnish with lemon zest and a few fresh blueberries. Pair with tea, coffee, or a light sparkling wine. Store in an airtight container at room temperature for 2 days or freeze for up to 1 month. Rewarm in a 325°F (160°C) oven for 6–8 minutes.

6. Savory Herbed Breakfast Strata with Gruyère

This strata layers crusty bread with herbs, cheese, and a silky egg custard. It bakes up fluffy and golden with savory depth from Gruyère. It’s a great make-ahead centerpiece for bridal brunch. You’ll enjoy the herb aroma and pillowy interior when you cut a slice.

Ingredients

• 1 lb crusty bread (day-old), cubed
• 8 large eggs, room temperature
• 2 1/2 cups whole milk
• 1 cup heavy cream
• 1 1/2 cups grated Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 1 cup chopped cooked ham or mushrooms
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh chives
• 2 tsp Dijon mustard
• Salt and pepper, to taste
• Butter for greasing dish

Instructions

1. Grease a 9×13-inch baking dish with butter. Preheat oven to 350°F (175°C).
2. Spread 1 lb cubed bread in the dish.
3. Scatter 1 cup ham or mushrooms, 1/4 cup parsley, and 2 tbsp chives over bread.
4. Whisk 8 eggs, 2 1/2 cups milk, 1 cup cream, 2 tsp Dijon, salt, and pepper.
5. Stir in 1 1/2 cups Gruyère and 1/2 cup Parmesan.
6. Pour custard evenly over bread, pressing down to soak.
7. Cover and refrigerate 4 hours or overnight for best results.
8. Bake uncovered 45–55 minutes until puffed and golden.
9. Doneness test: center should be set and knife comes out clean.
10. Let rest 10 minutes before slicing.

How to Serve It

Cut into squares and serve warm with a light salad. Garnish with fresh herbs and extra shredded Gruyère. Pair with coffee, fruit salad, or sparkling wine. Store leftovers in the fridge up to 4 days; reheat portions in a 350°F oven. Make-ahead: assemble the night before for stress-free morning baking.

7. Avocado Toast with Poached Egg & Prosciutto

This elevated avocado toast blends creamy avocado, runny poached egg, and salty prosciutto. It’s textural—crisp bread, silky yolk, and tender meat. It’s a trendy, satisfying option for a bridal brunch with variety. You’ll love the rich yolk and bright citrus note on the avocado.

Ingredients

• 4 slices thick-cut sourdough bread
• 2 ripe avocados
• 2 tbsp lemon juice
• 1/2 tsp red pepper flakes
• 4 large eggs, room temperature
• 4 thin slices prosciutto
• 2 tbsp olive oil
• 2 tbsp chopped chives
• Salt and pepper, to taste
• 1 tbsp white vinegar for poaching water
• Microgreens for garnish

Instructions

1. Toast sourdough slices until deeply golden.
2. In a bowl, mash 2 avocados with 2 tbsp lemon juice, salt, and pepper.
3. Heat a wide skillet of water to a gentle simmer. Add 1 tbsp vinegar.
4. Crack eggs into small bowls. Swirl water and slip eggs in one at a time.
5. Poach eggs 3–4 minutes for runny yolks. Remove with a slotted spoon and drain.
6. Lightly warm prosciutto in a dry skillet until just pliable.
7. Spread avocado mash on toast. Top with prosciutto and a poached egg.
8. Drizzle with 2 tbsp olive oil, sprinkle 1/2 tsp red pepper flakes, and add chives.
9. Season with flaky sea salt and cracked pepper to taste.
10. Serve immediately so yolk remains runny.

How to Serve It

Plate toasts on a long board for sharing. Garnish with microgreens and lemon wedges. Pair with iced coffee, herbal tea, or a light rosé. Store mashed avocado separately in an airtight container with plastic pressed to the surface for 1 day. Poach eggs fresh the morning of for best texture.

8. Croissant Breakfast Sandwiches with Brie & Ham

Buttery croissants meet melty brie and sweet-savory ham in these gourmet sandwiches. The contrast of flaky pastry and gooey cheese is delightful. They’re a decadent, handheld option for a bridal brunch buffet. You’ll love the aroma of warm croissant and melted brie when the sandwiches come out.

Ingredients

• 6 large croissants
• 8 oz Brie cheese, rind removed
• 12 oz sliced honey-glazed ham
• 1 cup baby arugula
• 2 tbsp whole grain mustard
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tbsp honey
• Salt and pepper, to taste
• 1 tsp chopped fresh thyme
• Optional: 1 apple, thinly sliced

Instructions

1. Preheat oven to 350°F (175°C).
2. Slice Brie into thin rounds. Set aside.
3. Warm ham in a skillet with 1 tbsp olive oil and 1 tbsp honey for 1–2 minutes.
4. Split croissants and spread 1/2 tsp mustard on each side.
5. Layer Brie, warm ham, and optional apple slices inside croissants.
6. Place sandwiches on a baking sheet and dot tops with 1 tbsp butter.
7. Bake 8–10 minutes until Brie softens and croissants are warmed.
8. Add arugula and 1 tsp thyme just before serving.
9. Season with salt and pepper.
10. Serve hot to maintain melty texture.

How to Serve It

Serve sandwiches on a wicker basket lined with a linen napkin. Garnish with thyme sprigs and small bowls of mustard. Pair with fruit salad and coffee. Store sandwiches in the fridge for 1 day; reheat in a low oven. Make-ahead option: assemble and warm before guests arrive.

9. Smoked Salmon Bagel Platter with Everything Fixings

This DIY bagel platter lets guests build perfect bites. With cream cheese, capers, and veggies, flavors layer beautifully. It suits mixed crowds and fits a relaxed bridal brunch vibe. You’ll enjoy the briny capers, silky salmon, and crisp cucumber in every bite.

Ingredients

• 6 everything bagels, halved and toasted
• 16 oz cream cheese, softened
• 8 oz smoked salmon, sliced
• 1/2 cup capers, drained
• 1 small red onion, thinly sliced
• 1 cucumber, thinly sliced
• 1 cup cherry tomatoes, halved
• 4 tbsp chopped fresh dill
• 2 tbsp lemon juice
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Toast bagels and arrange on a large platter.
2. Place 16 oz cream cheese in a bowl and whip with 2 tbsp lemon juice and 1 tbsp dill.
3. Arrange 8 oz smoked salmon, 1/2 cup capers, 1 sliced red onion, 1 cucumber, and 1 cup cherry tomatoes around the platter.
4. Drizzle tomatoes and cucumber with 2 tbsp olive oil, salt, and pepper.
5. Place small spoons with condiments so guests can assemble.
6. Garnish the platter with remaining dill.
7. Keep chilled until service to maintain freshness.
8. Refill items as needed during the brunch.

How to Serve It

Let guests build bagels at a station with plates and utensils. Add lemon wedges and extra dill for garnish. Pair with sparkling water, coffee, and a chilled white wine. Store smoked salmon in the coldest part of the fridge for up to 2 days. Make-ahead: slice veggies the morning of and keep chilled.

10. Berry Yogurt Parfaits with Honey Granola

These parfaits are bright, crunchy, and simple to assemble. Layers of creamy yogurt, tart berries, and honeyed granola offer balanced texture. They add color and a lighter option to a bridal brunch spread. You’ll love the fresh berry aroma and crunchy top in every spoonful.

Ingredients

• 3 cups plain Greek yogurt
• 1/3 cup honey, plus extra for drizzling
• 2 tsp vanilla extract
• 2 cups mixed berries (strawberries, blueberries, raspberries)
• 3 cups honey granola (store-bought or homemade)
• 1/2 cup chopped toasted almonds
• 2 tbsp chia seeds
• Zest of 1 lemon
• Fresh mint for garnish
• Optional: 1 cup diced peaches

Instructions

1. Whisk 3 cups Greek yogurt with 1/3 cup honey and 2 tsp vanilla.
2. Toss 2 cups mixed berries with 1 tsp lemon zest.
3. Layer in glasses: 2 tbsp yogurt, 2 tbsp granola, 2 tbsp berries. Repeat to fill.
4. Top with 1 tbsp chopped almonds and a drizzle of honey.
5. Sprinkle 1/2 tbsp chia seeds for texture.
6. Chill 15–20 minutes before serving if desired.
7. Keep granola separate if assembling more than 2 hours ahead to keep it crunchy.
8. Serve with extra berries on the side.

How to Serve It

Serve parfaits in clear glasses to show layers. Garnish with fresh mint and lemon zest. Pair with coffee, herbal tea, or a fruit-forward cocktail. Make-ahead: assemble up to 6 hours before; keep granola in a separate jar for best texture. Store refrigerated for up to 24 hours.

11. Cinnamon Roll Bites with Cream Cheese Dip

These bite-sized cinnamon rolls are tender and sweet with a tangy cream cheese dip. They’re perfect for grazing and pair well with coffee. The aroma of cinnamon and brown sugar will fill your kitchen as they bake. You’ll enjoy sticky sweetness in each small, shareable piece.

Ingredients

• 2 cans refrigerated crescent roll dough
• 1/2 cup brown sugar, packed
• 2 tbsp ground cinnamon
• 3 tbsp unsalted butter, melted
• For dip: 6 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 2 tbsp milk (as needed)
• 1/4 cup chopped pecans (optional)
• Pinch salt

Instructions

1. Preheat oven to 375°F (190°C). Grease a mini muffin tin.
2. Unroll crescent dough and press seams to seal.
3. Brush dough with 3 tbsp melted butter.
4. Mix 1/2 cup brown sugar with 2 tbsp cinnamon and sprinkle evenly.
5. Roll dough into a log and cut into about 24 slices.
6. Place slices into mini muffin tin and bake 10–12 minutes until golden brown.
7. While baking, beat 6 oz cream cheese, 1/2 cup powdered sugar, and 1 tsp vanilla. Add 2 tbsp milk if too thick.
8. Remove rolls and let cool 5 minutes.
9. Drizzle rolls with rice icing or serve warm with cream cheese dip.
10. Sprinkle chopped pecans if desired.

How to Serve It

Arrange bites on a pretty platter with the cream cheese dip in a small bowl. Garnish with a dusting of cinnamon and a few pecan halves. Pair with strong coffee, chai, or a caramel latte. Store in an airtight container at room temperature for 1 day or refrigerate for 3 days. Rewarm briefly in the oven before serving.

12. Goat Cheese & Caramelized Onion Tart

This tart pairs sweet caramelized onions with tangy goat cheese in a flaky crust. It’s rich and savory, with depth from balsamic and thyme. It works as a sophisticated savory option for bridal brunch. You’ll love the jammy onion texture and creamy cheese contrast.

Ingredients

• 1 sheet puff pastry, thawed (about 9–10 oz)
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 3 large onions, thinly sliced
• 2 tbsp balsamic vinegar
• 1 tbsp brown sugar
• 5 oz goat cheese, crumbled
• 1/2 cup grated Parmesan cheese
• 1 tbsp fresh thyme leaves
• Salt and pepper, to taste
• 1 egg beaten with 1 tbsp water for egg wash

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
2. Heat 3 tbsp butter and 2 tbsp olive oil in a skillet. Add 3 sliced onions and cook over medium-low heat 20–25 minutes until golden and jammy.
3. Stir in 2 tbsp balsamic vinegar and 1 tbsp brown sugar. Cook 2 more minutes. Season with salt and pepper.
4. Roll puff pastry on parchment and transfer to baking sheet.
5. Score a 1-inch border around the pastry and prick the center with a fork.
6. Spread caramelized onions inside the border. Dot with 5 oz goat cheese and sprinkle 1/2 cup Parmesan.
7. Brush border with egg wash.
8. Bake 18–22 minutes until pastry is puffed and golden.
9. Remove and scatter 1 tbsp thyme over tart.
10. Let cool 5 minutes before slicing.

How to Serve It

Cut into squares or slices and serve warm. Drizzle with extra balsamic reduction and garnish with thyme sprigs. Pair with arugula salad and a crisp white wine. Store leftovers in the fridge for 3 days; reheat in a low oven. Make-ahead: caramelize onions up to 2 days ahead.

13. Caprese Skewers with Balsamic Glaze and Crostini

These Caprese skewers are fresh, colorful, and easy to eat. They blend juicy tomato, creamy mozzarella, and fragrant basil with a sweet balsamic glaze. They add a light vegetarian option to bridal brunch. You’ll enjoy the pop of tomato juice and the herb lift with each bite.

Ingredients

• 24 cherry tomatoes
• 24 mini mozzarella balls (bocconcini)
• 24 fresh basil leaves
• 2 tbsp extra virgin olive oil
• 1/4 tsp flaky sea salt
• 1/4 tsp cracked black pepper
• For glaze: 1/2 cup balsamic vinegar and 2 tbsp brown sugar
• 1 baguette, thinly sliced for crostini
• 2 tbsp butter, melted
• Optional: 2 tbsp toasted pine nuts

Instructions

1. Make balsamic glaze: simmer 1/2 cup balsamic with 2 tbsp brown sugar until reduced by half, about 8–10 minutes. Cool.
2. Preheat oven to 375°F (190°C) for crostini.
3. Toss baguette slices with 2 tbsp melted butter and toast 8–10 minutes until golden.
4. Thread cherry tomatoes, basil, and mozzarella onto small skewers.
5. Drizzle skewers with 2 tbsp olive oil, salt, and pepper.
6. Arrange skewers on a platter and drizzle cooled balsamic glaze.
7. Sprinkle optional toasted pine nuts for crunch.
8. Serve with crostini on the side.
9. Keep chilled until service to maintain mozzarella texture.
10. Reheat crostini briefly before serving if needed.

How to Serve It

Serve skewers upright in a shallow glass or laid neatly on a board. Add crostini for texture and a bowl of extra glaze for dipping. Pair with sparkling wine or iced tea. Make-ahead: prep skewers 4–6 hours ahead and refrigerate covered. Glaze and crostini are best prepared the morning of.

14. Lemon Ricotta & Herb Muffins

These muffins are moist, tender, and subtly herby. Ricotta keeps them creamy, and lemon adds brightness. They make a comforting, portable option for bridal brunch menus. You’ll notice a soft crumb and a fragrant citrus-herb aroma when they're warm.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp fine salt
• 1 cup ricotta cheese, room temperature
• 2 large eggs, room temperature
• 2/3 cup whole milk
• 1/2 cup unsalted butter, melted and cooled
• 2 tbsp lemon zest
• 2 tbsp chopped fresh rosemary or thyme
• 1 tsp vanilla extract
• Optional: 1/2 cup turbinado sugar for tops

Instructions

1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin.
2. Whisk 2 cups flour, 3/4 cup sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, whisk 1 cup ricotta, 2 eggs, 2/3 cup milk, 1/2 cup melted butter, 2 tbsp lemon zest, 1 tsp vanilla, and 2 tbsp herbs.
4. Fold wet into dry until just combined.
5. Divide batter into muffin cups and sprinkle tops with turbinado sugar if using.
6. Bake 18–22 minutes until golden and a toothpick comes out clean.
7. Let muffins cool 10 minutes in pan, then transfer to a wire rack.
8. Test doneness by checking springback and toothpick result.
9. Cool completely before storing to avoid sogginess.
10. Serve warm or at room temperature.

How to Serve It

Serve muffins in a basket with butter and honey. Garnish with lemon slices and herb sprigs. Pair with coffee, tea, or a citrusy mocktail. Store in an airtight container for 2 days or freeze for up to 1 month. Make-ahead: bake the day before and warm briefly before serving.

15. Sparkling Mimosa Pitcher & Non-Alcoholic Citrus Punch

A bubbly mimosa pitcher plus a citrus punch ensures everyone has a festive drink. The mimosa is bright and fizzy, while the non-alcoholic punch is vibrant and refreshing. Both drinks make brunch feel celebratory and are easy to scale. You’ll love the fizzy scent and citrus brightness they add to the table.

Ingredients

• For Mimosa Pitcher:
  • 2 cups freshly squeezed orange juice (about 4–5 oranges)
  • 1 bottle (750 ml) chilled Champagne or Prosecco
  • 1/4 cup orange liqueur (optional)
  • 4 orange slices for garnish
  • Fresh raspberries for garnish
• For Citrus Punch (non-alcoholic):
  • 3 cups sparkling water or club soda
  • 2 cups chilled orange juice
  • 1 cup chilled grapefruit juice
  • 1/2 cup lemon juice
  • 1/4 cup honey or simple syrup, to taste
  • 1 cup sliced strawberries
  • 1 sliced cucumber
  • 1/4 cup fresh mint leaves

Instructions

1. For mimosas, chill orange juice and sparkling wine well.
2. In a pitcher, combine 2 cups orange juice and 1 bottle chilled Prosecco.
3. Add 1/4 cup orange liqueur if using. Stir gently.
4. Float orange slices and raspberries for garnish.
5. For punch, combine 2 cups orange juice, 1 cup grapefruit juice, and 1/2 cup lemon juice in a pitcher.
6. Add 1/4 cup honey and stir until dissolved.
7. Add 3 cups sparkling water, sliced strawberries, cucumber, and mint.
8. Taste and adjust sweetness with more honey if needed.
9. Keep both pitchers chilled and add ice only to individual glasses.
10. Serve in glasses with fruit garnishes and a sprig of mint.

How to Serve It

Place pitchers on a drinks table with labels and garnish bowls. Offer Champagne flutes and non-alcoholic glasses. Add pretty straws and citrus wheels for flair. Store citrus punch chilled and make mimosas on arrival for best fizz. Make-ahead: prepare juice mixes and chill; add sparkling elements at service time.

You now have 15 delicious Bridal Brunch Menu Ideas to mix, match, and pin. This collection balances sweet and savory, make-ahead dishes and quick finishes, plus a pair of festive drinks. Try a few recipes this week and build a menu that fits your guest list and timeline.

Which recipes will you try first for your bridal brunch? Save this list to your Pinterest board and share it with friends helping you plan. You’ll have a beautiful, tasty spread and guests who leave smiling.