The first official day of Fall is this week! Despite the temperatures being in the 80s and very un-Fall weather, I hosted a Fall Brunch over the weekend. I kept the decor pretty simple with items I already had, and just added flowers and a few gourds.
What’s a brunch without a mimosa? I had your standard orange juice, but to go with the Fall theme I also had apple cider mimosas. You might notice that my juice looks a little chunky. It takes some time, but I like to make ice cubes out of each juice. It keeps it chilled without watering it down. Because nothing ruins brunch like a watered down mimosa. I kept the juices separate so guests could mix their own, and also had coffee and juice boxes for the kids.
We eased into eating with a cheese board and Inspired by Charm’s Caramel Apple Cream Cheese Spread.
The main menu included biscuits with Bellini jam & butter, bacon, a regular and pumpkin french toast casserole, a breakfast casserole with sausage and hash browns, pecan pie baked oatmeal, and a harvest salad. The salad included walnuts, dried cranberries, apples, and feta served over mixed greens with a champagne vinaigrette.
The star of the show was definitely the baked french toast casserole. I’ve made this a few times over the years, and it’s always a hit. It takes some prep work to soak overnight, but overall it is not difficult to make. I saved time with all of the casseroles, and either prepped them or mostly cooked them the night before.