Family Easter Brunch Menu

In my newsletter yesterday (did you know I send one out each week?), I talked about approaching this unusual Easter week from three angles. I’m going to eat. I’m going to pray. And I’m going to love. (Thanks, Elizabeth Gilbert!) Today, I’m focusing on what we’re going to eat.

This Sunday, we’ll have two big meals…brunch and dinner. Today’s post focuses on brunch and you’ll notice that it’s very similar to what we had for Christmas with one delicious addition. It’s a pretty indulgent, carb-loving meal, but it’s just so good and the leftovers are even better! I’m hoping that you’ll be able to make these with ingredients you already have on hand. Please feel free to message me if you have questions about making any substitutions.

Brunch Menu

  • Sherbet Sunrise Punch
  • Chocolate Chip Croissant Bake
  • Egg Caserole
  • French Toast Bake
  • Fresh Fruit Salad

Sherbet Sunrise Punch

What You Need

  • 1 can thawed frozen orange juice concentrate
  • 1 can thawed frozen lemonade concentrate
  • 1 can thawed frozen limeade concentrate
  • 6 cups water
  • 2 cups ice
  • 1 liter ginger ale
  • Fruit slices or 1 container of rainbow sherbet

What To Do

Mix first five ingredients in large punch bowl. Stir until mixed together. Add ginger ale until punch bowl is “comfortably” full. Top punch with fruit slices or scoops of rainbow sherbet. For adults, add champagne bubbles to your punch glass. Cheers!

Chocolate Chip Croissant Bake

This recipe was a new menu addition for our family this Christmas. It’s from one of my favorite bloggers, Living With Landyn and it is a must try!

What You Need

  • 1 13-oz package already baked croissants, cut into large bite sized pieces
  • 2 (8-oz) packages cream cheese, room temperature
  • 1 cup sugar
  • 4 eggs
  • 2 teaspoons vanilla
  • 2 cups milk
  • 2 cups semi-sweet chocolate chips

What To Do

  1. Preheat your oven to 350 degrees.
  2. Spray your 9×13-inch pan with nonstick spray
  3. Place croissant pieces in baking dish.
  4. Sprinkle with chocolate chips.
  5. In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until well blended.
  6. Add milk and blend some more until mix is well combined.
  7. Pour evenly over croissant pieces.
  8. Cover with plastic wrap and refrigerate overnight.
  9. Bake uncovered for 35 to 40 minutes or until center is cooked.
  10. Let stand 10 minutes and serve.

Egg Casserole with Sausage

What You Need

  • 1 tablespoon olive oil
  • 1 pound of pork sausage
  • 1 cup chopped onion
  • 8 eggs
  • 2 1/2 cups milk
  • 1 teaspoon salt
  • 1 teaspoon ground mustard
  • 6 slices white bread, cubed
  • 1 cup shredded cheddar cheese
  • Guacamole and pico de gallo for topping

What To Do

  1. Place oil in large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink and onions are translucent, about 10 minutes. Drain and discard any excess grease.
  2. Beat eggs in a large bowl; stir in milk, salt, and mustard. Fold bread cubes, Cheddar cheese, and sausage into egg mixture. Pour into a lightly greased 7×11-inch baking dish. Cover and refrigerate for 8 hours or overnight.
  3. Preheat oven to 350 degrees. Remove casserole from the refrigerator 30 minutes before baking.
  4. Bake in preheated oven until a knife inserted near the center comes out clean, about 40 minutes.

Top with guacamole and pico de gallo.

Baked French Toast

What You Need

  • 10 slices of brioche bread, cubed
  • 8 eggs
  • 2 cups milk
  • 1 1/2 cups half and half cream
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 3/4 cups butter
  • 1 1/3 cups brown sugar
  • 3 tablespoons light corn syrup
  • Strawberries, whip cream, and warm maple syrup for topping

What To Do

  1. Grease a 9×13 inch baking dish. Arrange the cubes of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight.
  2. The next morning, preheat oven to 350 degrees. In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture.
  3. Bake in preheated oven, uncovered, for 40 minutes.

Top with strawberries, whip cream, warm maple syrup (or all three!).

Happy eating!


My name is Ann Marie Scheidler and I'm thrilled you've decided to check out my blog. I'm a pearl-loving yogi with a thing for travel, a weakness for beautiful bags, and a passion for storytelling. In this space, I'll be sharing stories about my family, go-to recipes, my wellness journey, fashion and beauty favorites, and my love for Chicago’s North Shore. I find new inspiration wherever I go. Thanks so much for coming along for the ride!


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