Hosting a Fall Brunch

Fall is one of those times of the year that we start kicking off many gatherings!

This post was sponsored by Master of Mixes. All opinions are my own.

I love this time of year for hosting! There is something cozy about the parties and get togethers we throw that make having friends over my favorite time. It’s almost as though fall becomes one big never ending holiday leading up to Thanksgiving then into Christmas. The parties never stop! To kick off fall entertaining, what better way to gather your friends and family than to host a fall brunch. With cozy food and the perfect fall themed cocktail, this simple brunch is so easy to host with a few steps!

First and foremost, the cocktail. Taking a twist on the traditional sangria, this Sangria Mimosa is going to be your new favorite fall brunch cocktail. Trust me. Made with Master of Mixes Red Sangria Mixer, a delicious blend of red grape juice, lemon juice, lime juice, orange juice, cherry juice and pomegranate juice, so it takes the daunting task of making sangria from scratch away. All Master of Mixes fruit ingredients are sourced from renowned regions and are combined with cane sugar and filter water. Mixed with champagne, grand marnier and topped with rosemary and a blackberry garnish, this fall brunch cocktail is sure to be a hit.

Sangria Mimosa

INGREDIENTS

2 ½ cups Master of Mixes Red Sangria Mixer
¼ cup Grand Marnier
1 bottle of dry champagne or prosecco
Ice
Blackberries (for garnish)
Rosemary (for garnish)

DIRECTIONS

In a pitcher combine all ingredients and stir. Pour into individual glasses and garnish with a rosemary sprig and blackberry.

When it comes to setting a fall brunch table, I have been so inspired by mustard and neutral tones. I am in love with these napkins from Miller Lane Mercantile. They are the perfect pop of color for this fall brunch table! I added black accents such as in the taper candle holders and flatware to give the setting a warm and moody feeling. I love the addition of my simple white plates over a woven charger from Fete Home to soften the color palette. Add a dried centerpiece to the center of the table with pampas grass (The Ruffly Rose) and dried leaves – you can easily forage around your neighborhood! All of these color tones are the perfect selection for any fall party!

For the food spread, it’s all about fall flavors. Pumpkin banana bread french toast topped with pumpkin whipped cream along with yogurt parfaits topped with pumpkin granola are the perfect complement to the sangria cocktail. For the pumpkin banana bread french toast, serve it on a platter with a side of whipped cream in a bowl so your guests can top it themselves. I recommend drizzling a small amount of maple syrup on top and having extra on the table as well in case your guests want more! For the pumpkin granola parfaits, serve them in individual french wine glasses for a pretty presentation. Don’t forget to set out spoons for this as well!

Begin your brunch around noon so you have plenty of time in the morning to have everything ready when your guests arrive! You can also complement the sweetness of this meal with a simple savory cheese spread – who doesn’t love cheese any time of the day! Cheers!

Pumpkin Banana Bread French Toast

INGREDIENTS

For the Pumpkin banana Bread –

2 ripe bananas, mashed
2 eggs
1/3 cup vegetable oil
1 1/3 cups canned pumpkin puree
1/2 cup honey
1/2 cup white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon

Recipe borrowed from here.

For the French Toast portion –

2 large eggs
1 cup milk, half and half, coconut milk, or almond milk
Pinch of salt
1 tablespoon of granulated sugar, honey or maple syrup
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Sliced pumpkin banana bread
Butter
Maple Syrup

DIRECTIONS

To make the Pumpkin Banana Bread –

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan.
In a large bowl, stir together the mashed bananas, eggs, oil, pumpkin, honey and sugar. Combine the flour, baking powder, baking soda, salt, pumpkin pie spice and cinnamon. Stir into the banana mixture until just combined. Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before moving to a wire rack to cool completely.

To make the Pumpkin Banana Bread French Toast –

In a shallow baking dish, whisk together the first six ingredients. Dip the slices of pumpkin banana bread into the egg mixture, making sure both sides are well-coated.
Melt butter in a large skillet or on a griddle. Place dipped pumpkin banana bread slices in skillet or on griddle and cook until golden brown on each side, about 2-3 minutes.
Serve immediately or keep warm in oven until ready to serve, but no longer than about 30 minutes.
Top with maple syrup.

You can find Master of Mixes flavors at retailers and grocery stores nationwide and in more than 33 countries. Find a flavor near you using their store locator.

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