Get a jumpstart on Easter brunch with these easy make-ahead recipes, including our new favorite breakfast donut casserole.
Prepping the Ham
The day before roasting, you can stud and score the ham and cook the glaze.
Shortcutting the Eggs Benedict
Poach eggs as directed and place in bowl of ice water. Refrigerate for up to 1 day. To reheat before serving, dip the eggs, four at a time, in simmering water for about 2 minutes before serving. The sauce can also be made ahead and stored in the fridge for up to one day.
Bake Off the Pastries
Prepare the pastries and cool completely. Place in an airtight container and store at room temperature for up to 3 days. The morning of brunch, simply assemble with berries, lemon curd, and vanilla yogurt.
Prep the Mimosa Bar
If you plan to have a drink station, remember to chill your drinks the night before. You can also get a jumpstart on garnishes by slicing citrus and setting out glasses, napkins, and straws.
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Soak the Donut Casserole
Make this Donut French Toast Casserole the night before; and then bake it the next morning. Allowing it to chill in the fridge overnight lets each donut soak up a delicious homemade custard.
If the weather's nice, skip the donut casserole and fire up the grill for a sweet-cream filled treat. To get a head start, prepare the ice cream filling in advance and freeze until ready to serve.
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