10 Charming Derby Day Brunch Ideas for Morning Celebrations

Sunrise, mint, and a hint of bourbon—Derby Day brunch brings a relaxed, festive vibe to your morning party. Whether you're hosting a small group or joining a neighborhood get-together, these Derby Day Brunch Ideas give you sweet, savory, and sip-ready options that feel celebratory without being fussy.

You’ll find recipes that mix classic Southern flavors with brunch favorites. From bourbon-glazed French toast to a bright peach skillet, each recipe is designed for easy prep and pretty plating. These Derby Day Brunch Ideas include make-ahead tips, pairing suggestions, and step-by-step instructions so you’ll feel confident hosting.

Pin what you love and build a menu that’s colorful, fragrant, and full of texture. Read on for ten charming recipes perfect for a morning celebration that smells like coffee, mint, and warm butter.

1. Derby Day Brunch Ideas: Bourbon-Glazed French Toast

This bourbon-glazed French toast blends rich custard with a hint of warm spirit. The bread soaks up a cinnamon-vanilla batter and caramelizes into golden edges. It’s sweet, slightly boozy, and buttery on the inside.

It’s a festive pick for Derby Day brunch because the bourbon nods to Kentucky traditions. Fans of French toast and brunch classics will love the tender interior and sticky glaze. You’ll smell vanilla and caramel as it cooks.

Prep time: 15 minutes | Cook time: 20 minutes | Serves: 4

Ingredients

• 1 loaf day-old brioche bread, about 12 slices
• 4 large eggs, room temperature
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 3 tbsp granulated sugar
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 3 tbsp unsalted butter, room temperature
• 1/3 cup bourbon
• 1/2 cup brown sugar, packed
• 1 cup sliced strawberries (for serving)
• Powdered sugar, for dusting

Instructions

1. Whisk 4 large eggs, 1 1/2 cups milk, 1/2 cup heavy cream, 3 tbsp sugar, 2 tsp vanilla, 1 tsp cinnamon, and 1/4 tsp salt in a shallow dish until smooth.
2. Heat a large nonstick skillet or griddle over medium heat and add 1 tbsp butter to melt.
3. Dip each brioche slice in custard, soaking 10–15 seconds per side. Let excess drip off.
4. Cook slices in batches, 2–3 minutes per side, until golden brown and crisp at edges.
5. For the glaze: melt 2 tbsp butter in a small saucepan over medium. Stir in 1/2 cup brown sugar and 1/3 cup bourbon. Simmer 3–4 minutes until syrupy and slightly reduced.
6. Pour glaze over warm toast just before serving. If glaze bubbles vigorously, reduce heat; it should thicken and coat a spoon.
7. Test doneness by checking for a set center with a toothpick or gentle press—custard should not be runny.
8. Keep cooked slices on a baking sheet in a 200°F (95°C) oven to stay warm while finishing batches.
9. Dust with powdered sugar and top with sliced strawberries.

How to Serve It

Serve stacked French toast on a large platter for sharing. Spoon extra bourbon glaze over the top. Garnish with fresh mint sprigs and sliced strawberries for color. Pair with strong coffee or a mint julep for a classic Derby Day drink. Store leftovers in an airtight container in the fridge up to 2 days; reheat in a toaster oven. Make the glaze ahead and rewarm gently before serving.

2. Lemon-Blueberry Ricotta Pancakes

These lemon-blueberry ricotta pancakes are fluffy and tender thanks to ricotta. The lemon brightens the batter and bursts of blueberry add sweet juiciness. Texture is pillowy with a slight tang.

They fit Derby Day brunch because they’re light and floral—perfect with a mint julep. Pancake lovers and brunch guests who want something fresh will enjoy the delicate citrus notes. You’ll notice the scent of lemon and warm maple syrup.

Prep time: 10 minutes | Cook time: 15 minutes | Serves: 4

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup ricotta cheese, cold
• 1 cup whole milk
• 2 large eggs, room temperature, separated
• Zest of 1 lemon
• 2 tbsp melted unsalted butter, cooled
• 1 cup fresh blueberries
• 1 tsp vanilla extract
• Butter or oil for the griddle
• Maple syrup, for serving

Instructions

1. Whisk 1 1/2 cups flour, 2 tbsp sugar, 1 tbsp baking powder, and 1/2 tsp salt in a bowl.
2. In another bowl, combine 1 cup ricotta, 1 cup milk, 2 egg yolks, zest of 1 lemon, 2 tbsp melted butter, and 1 tsp vanilla.
3. Fold wet ingredients into dry until just mixed. Gently fold in 1 cup blueberries.
4. Beat the 2 egg whites until soft peaks form. Fold into batter for lightness.
5. Heat a griddle over medium and grease with butter. Spoon 1/4 cup batter per pancake.
6. Cook 2–3 minutes until bubbles form and edges set. Flip and cook 1–2 minutes until golden.
7. Test by pressing the center for springiness; pancakes should bounce back.
8. Keep warm on a baking sheet in a 200°F (95°C) oven while finishing.
9. Serve topped with ricotta dollops, extra blueberries, and lemon zest.

How to Serve It

Arrange pancakes in a tall stack and dot with fresh ricotta and blueberries. Garnish with lemon slices and mint. Offer warm maple syrup and a side of crispy bacon. Store leftover pancakes in the fridge for 2 days; reheat gently in a skillet. Batter can be mixed ahead and kept covered in the fridge for 2 hours before cooking.

3. Savory Kentucky Hot Brown Casserole

This Hot Brown casserole turns the classic open-faced Louisville sandwich into a shareable brunch bake. It layers turkey and ham in a creamy Mornay, finished with broiled cheese. Texture is creamy and slightly crisp on top.

It suits Derby Day brunch because Hot Browns are a Kentucky tradition. Fans of comforting, savory dishes and cheese lovers will reach for seconds. The aroma of browned cheese and nutmeg is irresistible.

Prep time: 20 minutes | Cook time: 30 minutes | Serves: 6

Ingredients

• 6 cups cooked turkey, shredded or chopped
• 8 slices white sandwich bread, crusts removed, cut into cubes
• 6 slices thin ham, chopped
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk, warmed
• 1 cup grated Gruyère or Swiss cheese, plus extra for broiling
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup Parmesan cheese, grated
• 2 tbsp chopped fresh parsley, for garnish
• Paprika, for sprinkling

Instructions

1. Preheat oven to 375°F (190°C) and butter a 9×13-inch baking dish.
2. Heat 3 tbsp butter in a saucepan over medium. Whisk in 3 tbsp flour and cook 1 minute.
3. Slowly whisk in 2 cups warm milk. Cook until thickened, about 4–5 minutes.
4. Stir in 1 cup Gruyère, 1/4 tsp nutmeg, 1/2 tsp salt, and 1/4 tsp pepper until smooth.
5. Fold 6 cups turkey, 6 slices ham, and bread cubes into sauce. Mix to coat.
6. Transfer mixture to prepared dish, sprinkle with 1/2 cup Parmesan and extra Gruyère for broiling. Dust with paprika.
7. Bake 20–25 minutes until bubbling and edges are golden. Finish under broiler 1–2 minutes to brown top.
8. Doneness: center should bubble and top be golden with browned spots.
9. Let rest 5 minutes before serving. Garnish with 2 tbsp parsley.

How to Serve It

Spoon onto warm plates and garnish with chopped parsley and a sprinkle of paprika. Pair with a crisp green salad and iced tea or a light white wine. Store leftovers in fridge up to 3 days; reheat covered in a 350°F (175°C) oven until warmed through. Assemble casserole ahead and bake just before guests arrive.

4. Derby Day Brunch Ideas: Mint-Julep Pancake Stack

These mint-julep pancakes have a subtle mint note and a touch of bourbon in the syrup. The pancakes stay fluffy and slightly tangy from a small amount of sour cream. Texture is soft, with a cool mint garnish that brightens each bite.

This recipe echoes Derby Day tradition with mint and bourbon flavors. It’s ideal for guests who want something playful yet familiar. You’ll notice mint aroma and sweet syrup glazed over warm cakes.

Prep time: 15 minutes | Cook time: 15 minutes | Serves: 4

Ingredients

• 1 1/4 cups all-purpose flour
• 2 tbsp sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup whole milk
• 1/4 cup sour cream
• 1 large egg, room temperature
• 2 tbsp melted unsalted butter, cooled
• 2 tbsp finely chopped fresh mint leaves
• 1/4 cup bourbon (for syrup)
• 1/3 cup maple syrup
• Whipped cream and fresh mint sprigs for topping
• Butter for cooking

Instructions

1. Whisk 1 1/4 cups flour, 2 tbsp sugar, 1 tbsp baking powder, and 1/2 tsp salt.
2. In another bowl, whisk 1 cup milk, 1/4 cup sour cream, 1 egg, and 2 tbsp melted butter.
3. Combine wet and dry ingredients until just mixed. Fold in 2 tbsp chopped mint.
4. Heat a griddle over medium and coat with butter. Pour 1/4 cup batter per pancake.
5. Cook until bubbles form and edges set, about 2–3 minutes. Flip and cook 1–2 minutes until golden.
6. For mint-bourbon syrup: warm 1/3 cup maple syrup with 1/4 cup bourbon in a saucepan 1–2 minutes. Do not boil aggressively. Simmer to meld flavors.
7. Pancakes are done when centers spring back slightly. Keep warm on a baking sheet in a 200°F (95°C) oven.
8. Stack pancakes, top with whipped cream and drizzle syrup.

How to Serve It

Stack tall and garnish with whipped cream and whole mint leaves. Serve syrup on the side in a small pitcher so guests can control bourbon level. Pair with fresh fruit and coffee. Store extra pancakes in the fridge for 2 days; reheat in a skillet. Make the syrup ahead and reheat gently.

5. Prosciutto, Egg, and Pimento Cheese Crostini

These crostini combine creamy pimento cheese, salty prosciutto, and a soft-cooked egg. The contrast of crunchy toast and runny yolk creates a rich mouthfeel. Flavor is savory, slightly spicy, and indulgent.

They work for Derby Day brunch as elegant finger food, easy to pass around. People who love Southern flavors and small plates will adore these. You’ll smell toasted bread and warm egg yolk as you bite.

Prep time: 15 minutes | Cook time: 10 minutes | Serves: 8–10 crostini

Ingredients

• 1 baguette, sliced into 1/2-inch rounds
• 3 tbsp olive oil
• 1 cup shredded sharp cheddar cheese
• 1/2 cup cream cheese, softened
• 1/4 cup diced roasted pimentos, drained
• 2 tbsp mayonnaise
• 1 tsp paprika
• 8–10 thin slices prosciutto, torn
• 8–10 quail eggs or 4 small chicken eggs
• Fresh chives, chopped, for garnish
• Salt and pepper, to taste
• Optional: a squeeze of lemon

Instructions

1. Preheat oven to 375°F (190°C). Brush baguette slices with 3 tbsp olive oil and toast 8–10 minutes until golden.
2. In a bowl, mix 1 cup cheddar, 1/2 cup cream cheese, 1/4 cup pimentos, 2 tbsp mayo, and 1 tsp paprika until smooth. Season with salt and pepper.
3. Spread pimento cheese onto toasted rounds.
4. Warm prosciutto briefly in a skillet until just pliable, 20–30 seconds per side.
5. Poach quail eggs 2–3 minutes for runny yolks; or soft-cook chicken eggs 6 minutes, then peel.
6. Top each crostini with prosciutto and a warm egg. Garnish with chives and cracked black pepper.
7. Doneness: egg yolks should be runny when gently tapped; whites set.
8. Serve immediately so bread stays crisp.

How to Serve It

Arrange crostini on a long board with lemon wedges. Sprinkle extra chives and a pinch of smoked paprika for color. Pair with sparkling wine or a light cocktail. Store components separately in the fridge up to 2 days; assemble just before serving. Make pimento cheese a day ahead for deeper flavor.

6. Southern Shrimp and Grits with Cheddar and Scallions

Creamy grits make a cozy base for garlicky, slightly spicy shrimp. Sharp cheddar folds into the grits for richness. Texture contrasts between silky grits and tender shrimp make every bite satisfying.

This dish is hearty and fits a Derby Day brunch as a warm, comforting main. Seafood lovers and guests who prefer savory fare will enjoy the bold flavors. You’ll catch aromas of garlic and butter.

Prep time: 10 minutes | Cook time: 20 minutes | Serves: 4

Ingredients

• 1 cup stone-ground grits
• 4 cups water
• 1 cup whole milk
• 2 tbsp unsalted butter
• 1 cup sharp cheddar, grated
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• Salt and black pepper, to taste
• 3 scallions, thinly sliced
• Juice of 1/2 lemon

Instructions

1. Bring 4 cups water and a pinch of salt to a boil. Slowly whisk in 1 cup grits.
2. Reduce heat to low and cook 20–25 minutes, stirring occasionally, until thick and creamy.
3. Stir in 1 cup milk, 2 tbsp butter, and 1 cup grated cheddar until smooth. Keep warm.
4. Pat shrimp dry and season with salt, pepper, 1/2 tsp smoked paprika, and 1/4 tsp cayenne.
5. Heat 2 tbsp olive oil in a skillet over medium-high. Add 3 cloves minced garlic and cook 30 seconds.
6. Add shrimp and cook 2 minutes per side until pink and opaque. Finish with juice of 1/2 lemon and 2 tbsp scallions.
7. Taste grits and adjust seasoning. Doneness: grits should be creamy without graininess; shrimp opaque and firm.
8. Spoon grits into bowls, top with shrimp and extra scallions.

How to Serve It

Serve bowls dusted with extra cheddar and scallions. Add hot sauce on the side for those who like heat. Pair with iced tea or a citrusy cocktail. Store leftovers separately up to 2 days; reheat grits with a splash of milk. Shrimp are best fresh; cook them just before serving.

7. Derby Day Brunch Ideas: Bourbon Pecan Sticky Buns

These bourbon pecan sticky buns are sticky, nutty, and rich with brown sugar caramel. The dough is enriched and soft, the glaze thick with bourbon and butter. Texture is pull-apart soft with crunchy pecans.

They fit Derby Day brunch through the bourbon-caramel flavor and Southern pecan tradition. Guests who love pastries and sticky-sweet desserts will be first in line. You’ll smell warm caramel and toasted nuts.

Prep time: 25 minutes plus 1 1/2 hours rising | Cook time: 25 minutes | Serves: 8–10

Ingredients

• 2 1/4 tsp active dry yeast (1 packet)
• 1/4 cup warm water (105–115°F / 40–46°C)
• 3/4 cup warm whole milk (110°F / 43°C)
• 1/4 cup granulated sugar
• 3 tbsp unsalted butter, melted and cooled
• 1 large egg, room temperature
• 3 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened (for filling)
• 1 cup brown sugar, packed (for filling)
• 2 tsp ground cinnamon
• 1 cup chopped pecans, toasted
• For the glaze: 1/2 cup unsalted butter, 3/4 cup brown sugar, 1/4 cup heavy cream, 2 tbsp bourbon

Instructions

1. Bloom 2 1/4 tsp yeast in 1/4 cup warm water with a pinch of sugar for 5–10 minutes until foamy.
2. Mix yeast with 3/4 cup warm milk, 1/4 cup sugar, 3 tbsp melted butter, and 1 egg.
3. Stir in 3 cups flour and 1/2 tsp salt to form a soft dough. Knead 5–7 minutes until smooth.
4. Place dough in a greased bowl, cover, and let rise 1–1 1/4 hours until doubled.
5. Meanwhile, toast 1 cup pecans in a pan 3–4 minutes and make glaze: melt 1/2 cup butter, 3/4 cup brown sugar, 1/4 cup cream, and 2 tbsp bourbon until glossy. Pour into a greased 9×13 pan and sprinkle with pecans.
6. Roll dough into a 12×18-inch rectangle. Spread 1/2 cup softened butter, sprinkle 1 cup brown sugar and 2 tsp cinnamon evenly. Roll tightly and cut into 12 rolls.
7. Place rolls cut-side down over glaze. Cover and let rise 30–45 minutes.
8. Bake at 350°F (175°C) for 25–30 minutes until golden. Test doneness: buns should be puffed and center set.
9. Let rest 10 minutes, then invert onto a platter so glaze coats tops.

How to Serve It

Serve warm with extra glaze drizzled. Garnish with pecan halves and a dusting of flaky salt. Pair with coffee, tea, or a creamy bourbon coffee cocktail. Store cooled buns in an airtight container at room temperature up to 2 days; reheat gently in oven. Dough can be made ahead and refrigerated overnight for morning baking.

8. Ham, Cheddar & Herb Brunch Strata

This ham, cheddar, and herb strata is a crowd-pleasing layered breakfast bake. Cubes of brioche or sandwich bread soak in an herbed egg custard and puff up balls of cheesy goodness. Texture is custardy and sliceable.

It’s practical for Derby Day brunch because you can assemble it ahead and bake when guests arrive. It suits anyone who loves savory brunch casseroles. You’ll smell warm eggs, herbs, and melted cheddar.

Prep time: 20 minutes | Cook time: 45 minutes | Serves: 8

Ingredients

• 10 cups bread cubes (brioche or challah), day-old
• 2 cups cooked ham, diced
• 2 cups sharp cheddar, shredded
• 8 large eggs, room temperature
• 2 1/2 cups whole milk
• 1 cup heavy cream
• 2 tbsp Dijon mustard
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp melted butter, for dotting

Instructions

1. Butter a 9×13-inch dish and spread 10 cups bread cubes evenly. Scatter 2 cups diced ham and 2 cups cheddar among cubes.
2. Whisk 8 eggs, 2 1/2 cups milk, 1 cup cream, 2 tbsp Dijon, 2 tbsp parsley, 1 tbsp thyme, 1/2 tsp salt, and 1/4 tsp pepper.
3. Pour custard over bread, pressing gently so all cubes absorb liquid.
4. Dot surface with 2 tbsp melted butter. Cover and refrigerate 4 hours or overnight (best for make-ahead).
5. Preheat oven to 350°F (175°C). Bake uncovered 40–50 minutes until set and top golden.
6. Doneness: strata should not jiggle in center and a knife inserted comes out clean.
7. Let rest 10 minutes before slicing to hold shape.

How to Serve It

Cut into squares and serve with a mixed green salad or fruit. Garnish with extra chopped parsley. Pair with mimosas or a light lager. Refrigerate leftovers up to 3 days; reheat covered in a 350°F (175°C) oven. Assemble the night before for easy morning baking.

9. Strawberry Shortcake Muffins with Bourbon Glaze

These strawberry shortcake muffins are tender and studded with juicy berries. A light crumb tops each muffin, finished with a glossy bourbon glaze for a festive touch. Texture is soft and slightly crumbly.

They’re perfect for Derby Day brunch because they’re portable, pretty, and lightly boozy. Guests who love fruity pastries will reach for these. You’ll notice the scent of fresh strawberries and vanilla.

Prep time: 15 minutes | Cook time: 18–22 minutes | Makes: 12 muffins

Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted and cooled
• 2/3 cup whole milk
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 1/2 cups diced fresh strawberries
• 1/2 cup coarse sugar or crumble topping
• For glaze: 1 cup powdered sugar, 2 tbsp bourbon, 1–2 tbsp milk

Instructions

1. Preheat oven to 375°F (190°C) and line a muffin tin with liners.
2. Whisk 2 cups flour, 3/4 cup sugar, 2 tsp baking powder, and 1/2 tsp salt.
3. In another bowl, combine 1/2 cup melted butter, 2/3 cup milk, 2 eggs, and 1 tsp vanilla.
4. Fold wet into dry until just combined. Gently fold in 1 1/2 cups diced strawberries.
5. Divide batter among 12 cups. Sprinkle tops with 1/2 cup coarse sugar or crumble.
6. Bake 18–22 minutes until golden and a toothpick inserted in center comes out clean.
7. Cool 10 minutes in tin, then transfer to a rack.
8. Whisk 1 cup powdered sugar, 2 tbsp bourbon, and 1–2 tbsp milk until smooth. Drizzle over cooled muffins.

How to Serve It

Serve warm or room temperature with extra fresh strawberries and whipped cream. Pair with coffee, iced tea, or a sparkling wine. Store muffins in an airtight container at room temperature up to 2 days; glaze is best applied just before serving. Muffins freeze well—wrap individually and freeze up to 1 month.

10. Peach Skillet Cobbler with Bisquick Biscuits

This peach skillet cobbler blends juicy peaches with a buttery biscuit topping made from Bisquick. The syrup thickens to a glossy peach sauce, while biscuits bake into golden pockets.

It suits Derby Day brunch as a warm, shareable dessert or brunch sweet. Guests who enjoy fruit desserts and Southern flavors will love it. You’ll smell caramelized peaches and butter.

Prep time: 15 minutes | Cook time: 30–35 minutes | Serves: 6–8

Ingredients

• 6 cups peeled, sliced fresh peaches (about 6 peaches)
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• 2 tbsp cornstarch
• 3 tbsp unsalted butter, cut into pieces
• 2 cups Bisquick mix
• 2/3 cup milk
• 2 tbsp sugar (for biscuit tops)
• 1/2 tsp ground cinnamon
• Vanilla ice cream, for serving

Instructions

1. Preheat oven to 375°F (190°C). Butter a 10-inch cast-iron skillet.
2. In a bowl, toss 6 cups sliced peaches with 1/2 cup sugar, 1/4 cup brown sugar, 2 tbsp lemon juice, 1 tsp vanilla, and 2 tbsp cornstarch.
3. Pour peach mixture into skillet and dot with 3 tbsp butter.
4. In another bowl, stir 2 cups Bisquick with 2/3 cup milk to form a soft dough.
5. Drop spoonfuls of biscuit dough over peaches to cover most of surface. Sprinkle tops with 2 tbsp sugar and 1/2 tsp cinnamon.
6. Bake 30–35 minutes until biscuits are golden and peach filling is bubbling at edges.
7. Doneness: biscuits should be golden and a toothpick in biscuit comes out clean.
8. Let cool 10 minutes to thicken the sauce before scooping.

How to Serve It

Scoop warm cobbler into bowls with a generous scoop of vanilla ice cream. Garnish with fresh mint or a dusting of cinnamon. Pair with coffee or a light dessert wine. Leftovers keep in the fridge up to 3 days; rewarm in the oven. Peaches can be substituted with berries or apples depending on season.

These ten recipes give you a range of sweet and savory Derby Day Brunch Ideas—from quick finger foods to make-ahead bakes and show-stopping pastries. You can mix and match a few for a balanced spread: pastries and muffins, a savory casserole or strata, and a couple of plated mains.

Pin this collection for your next Derby Day celebration and share favorites with friends. Which recipe will you try first—something sweet like the sticky buns or savory like the Hot Brown casserole? Invite people over, set out mint juleps, and enjoy a bright, flavorful morning together.