Mothers Day Brunch Board (Printable view)

A colorful spread of mini pastries, fresh fruit, and sparkling mimosas perfect for a celebratory brunch.

# What You Need:

→ Pastries

01 - 6 mini croissants
02 - 6 assorted mini Danish pastries (raspberry, cheese, or apple)
03 - 6 pain au chocolat or chocolate-filled pastries

→ Fruit

04 - 1 cup strawberries, hulled and halved
05 - 1 cup blueberries
06 - 1 cup raspberries
07 - 1 cup green grapes, halved
08 - 1 cup pineapple, cubed
09 - 1 orange, sliced into rounds

→ Accompaniments

10 - 1/2 cup clotted cream or mascarpone
11 - 1/2 cup fruit preserves (strawberry or apricot)
12 - 1/4 cup honey
13 - Fresh mint sprigs for garnish

→ Mimosas

14 - 1 bottle chilled sparkling wine (Prosecco, Champagne, or Cava)
15 - 2 cups chilled fresh-squeezed orange juice
16 - Orange slices or berries for garnish

# How To Make:

01 - Arrange the croissants, Danish pastries, and pain au chocolat on a large serving board or platter, grouping similar pastries together for visual appeal.
02 - Neatly arrange the strawberries, blueberries, raspberries, green grapes, pineapple cubes, and orange slices around the pastries, filling gaps and creating a colorful, balanced composition.
03 - Place dollops of clotted cream or mascarpone and fruit preserves in separate small bowls. Drizzle honey into another small bowl. Arrange all bowls on the board with serving spoons.
04 - Garnish the entire brunch board with fresh mint sprigs distributed throughout for color and aroma.
05 - Pour chilled sparkling wine into champagne flutes filling halfway. Top each glass with chilled orange juice and gently stir to combine. Garnish each glass with an orange slice or fresh berry.
06 - Serve the brunch board immediately with mimosas alongside for an elegant and festive presentation.

# Expert Advice:

01 -
  • Zero cooking skills needed, maximum visual impact—even if you can't boil an egg, you can absolutely nail this.
  • Everything can be prepped the night before, so you're actually relaxed when your guests arrive instead of frazzled.
  • It feels fancy enough for a celebration but casual enough that people genuinely want to linger and chat.
02 -
  • Cold everything is essential—chill your plates, your juice, your glasses, everything. Warm pastries on a warm plate taste stale faster, and warm mimosas are basically a crime.
  • Buy pastries the morning of or the night before at most; they dry out quickly, and nobody wants a stale croissant on a special morning.
  • Don't stress about symmetry—organic, abundant-looking boards feel more celebratory than militantly perfect arrangements.
03 -
  • Buy your pastries from a real bakery if possible; the difference in texture and flavor is so noticeable that it elevates the entire board.
  • Chill your champagne flutes in the freezer for ten minutes before serving—cold glasses keep mimosas perfect longer and feel incredibly luxurious.
  • Don't assemble more than an hour before serving; pastries start to absorb moisture from the fruit and lose their crispness faster than you'd think.
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