Spring Brunch Fab Five

I have poured over my breakfast archives and have a spring brunch Fab Five as part of Spring Brunch Week.  This was very hard to do, since I am such a brunch fan and have so many recipes.  However, I did it.  So here you go.

First is the recipe for the photo that was used for the Spring Brunch Week image.  The recipe – waffles of insane greatness – and they do deserve the recipe title they were given!  I also have some great recipes for you to top your waffles with – merry berry syrup, caramel syrup, simple raspberry sauce, citrus berry syrup, strawberry sauce, blackberry sauce, and caramel banana topping.

I shared the idea this week for an oatmeal bar, but I also think a yogurt parfait bar would also be an excellent choice for a Spring Brunch.  Include different yogurts, cereals, and fruit.  Check out my post for this tropical parfait.  It includes links for homemade granola and other parfait ideas.  As part of your yogurt bar, include posters or table cards giving instructions on how to build a parfait or possible combinations similar to what has been done with this video for a milk steamer party.

How about these chilled fruit cups?  

They are something you make ahead of time and keep in the freezer, then let them thaw slightly and serve. Yummy, cold, refreshing, slushy fruit!  These are also great just to keep in the freezer for regular morning breakfasts too!

Next up, pecan cream cheese stuffed french toast with almond citrus syrup.  

This has got to be one of my favorite french toast recipes!  You can also make the syrup ahead of time along with stuffing the french toast.  Just dip in the egg mixture and cook in the morning.

Last of this Spring Brunch Fab Five is my favorite quiche recipe – quiche lorraine.  Quiche for me is a definite spring brunch item.  With this one you can always use ham in place of the bacon.  I have a few more quiche recipe too if you want to check them out – mini ham quiches, hash brown quiche, crustless quiche, breakfast biscuit quiches, and zucchini quiche.