One of my favorite aspects of planning an event is creating the menu. It usually evolves over weeks as I add, subtract, and sometimes, totally redo the entire thing.
When I’m planning for a large event, I like to construct a menu that enables me to do a lot of the cooking the day before. I love recipes that I can put together the night before, pop it in the fridge and cook it right before the event.
So, here’s what I did for our Shades of Pink Brunch – The Menu. I made everything myself except the breakfast casserole (thanks to daughter #2) and of course, the blueberry (Boberry) biscuits. Note: Click on the recipes that are highlighted in red for the link that I used. If it’s not highlighted, scroll down for the recipe.
Overnight Praline French Toast with regular and sugar-free syrups
Slow Cooker Breakfast Casserole
Blueberry Biscuits (Bojangles)
Regular & Decaf Coffee with Gourmet Creamers
Faux Pink Champagne