Ladies breakfast menu help!

[keeganm]

I am hosting a very casual baby shower breakfast for a friend which will start at 9:30 a.m (immediately following school drop off). There will be 10-12 ladies here. I am agonizing over the menu and was hoping to get some of your expert opinions. Here's what I have so far:

Savory Bread Pudding (Martha Stewart recipe that has layered challah, gruyere, and ham) assembled night before, then baked in a.m. Is this too heavy for 9:30 a.m.?)
Fruit
Banana crunch muffins (Barefoot Contessa)
Crumb cake (a friend is bringing)
Coffee/tea/juices

Here are my questions: should i also make a vegetarian quich or other veggie egg dish? I was also considering having a self-serve bowls of vanilla yogurt, granola, berry compote type thing as well.
Help!

Thanks!!

[JenniferJJ]

I think a fritatta would be a nice addition. Great menu. I like the idea of a brunch shower.

[funniegrrl]

Personally ... since the bread pudding is eggy, I wouldn't worry about an egg dish. I think the idea of granola and yogurt and fruit is very nice. If you have any vegetarians in the crowd, that should be OK for them, unless they are vegan.

[heavy hedonist]

Your menu sounds great. The bread pudding sounds great for anytime of day. I wouldn't worry about a quiche, unless you're desperate to add veggies to the menu. You seem to have enough without a yogurt bar, but hey, go for it if it's easy, or if you want less cleanup & more setup, put out a row of premade parfaits, but in my book that's more work. The fruit is definitely needed, though. Two kinds or a bit more, or mixed, but something that breaks the bread monopoly.

[keeganm]

Thank you all so much for your help! I just love this board!

[marshcl]

if things are going to sit out, i would skip the yoghurt. we actually did a brunch for our wedding and the caterer advised us that yoghurt isn't a great thing to leave on a table...

[PAMMELA]

I love the idea of yogurt - you could serve it atop a larger bowl filled with ice, I think that would solve the problem of it sitting out.

[dorothyntototoo]

I think you've covered all the bases. Everything is prepared ahead & you can enjoy yourself. Have fun!

Dorothy

[jmg]

keeganm - Can you please post the recipe for Martha Stewart's "Savory Bread Pudding" ?

Thanks! jan

[Missi]

I went to a brunch once where the hostess had yogurt, fruit, and granola out with clear punch cups for serving so we could make our own parfaits. I thought this was a neat idea- tasted good, looked nice, and fewer dishes to clean up!!

Good luck with your shower!! :)

[Linda428]

keeganm - Can you please post the recipe for Martha Stewart's "Savory Bread Pudding" ?

[keeganm]

Oh I love the idea of making our own parfaits! I am definitely going to do that. I have cute footed dessert dishes that should work out well. Thank for all the great advice, here's that bread pudding recipe that was featured in an article on brunches in Martha Stewart Living last Spring (this recipe isn't on her website for some reason):

Bread Pudding with Ham, Leeks, and Cheese
Serves 6-8

Using both Gruyere and fontina gives this savory dish complex flavor-and they melt beautifully. If you use only Gruyere, just double the amount. You can assemble most of this dish up to one day ahead and refrigerate, covered; then add the batter, and bake.

2 tbsp unsalted butter, plus more for dish
1 bunch leeks (4-6), white and pale-green parts only, halved lengthwise, cut into 1/4 inch thick half-moons, and rinsed well (about 3 heaping cups)
1 tsp course salt, plus more for seasoning
8 large eggs
1 quart milk
8 slices challah or brioche (1/2 inch thick)
6 ounces thinly sliced ham
2 tbsp thyme leaves
1 cup grated gruyere cheese (4 oz)
1 cup grated fontina cheese (4 oz)

1. Preheat oven to 325. Butter a 9x13 inch casserole dish. Heat the butter in a medium skillet over medium heat. Cook leeks, covered, until softened, about 5 minutes. Season with salt and pepper, and transfer to a small bowl.
2. Whisk together eggs and milk. Whisk in the salt and pepper. Set batter aside.
3. Layer the bread, ham, reserved leeks, thyme, and cheeses shingle-style in the buttered dish. Pour batter over top; press gently so bread absorbs liquid.
4. Bake until puffed and golden brown (tent with foil if edges brown too much before center is set), about 1 hour.