Mothers Day Brunch Board (Printable)

A colorful brunch board featuring assorted pastries, fresh fruit, and sparkling mimosas for a festive morning.

# 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 fresh 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 fresh berries for garnish

# How-To:

01 - Place croissants, Danish pastries, and pain au chocolat on a large serving board, grouping similar pastries together for visual cohesion.
02 - Arrange assorted fresh fruits around the pastries, filling gaps strategically to create a vibrant, colorful presentation.
03 - Transfer clotted cream or mascarpone and fruit preserves into small serving bowls with spoons. Pour honey into a separate small bowl and position all condiments on the board.
04 - Add fresh mint sprigs throughout the board to enhance visual appeal and provide aromatic balance.
05 - Fill champagne flutes halfway with chilled sparkling wine. Top each glass with orange juice and gently stir to combine. Garnish with orange slices or fresh berries.
06 - Present the brunch board and mimosas immediately while beverages are chilled and components are at their optimal freshness.

# Expert Advice:

01 -
  • It looks impossibly fancy but takes just 25 minutes—no baking required, so you can actually enjoy your guests instead of being stuck in the kitchen.
  • Everyone finds something they love, from the buttery croissants to fresh berries, so there's zero pressure to please a crowd.
  • The mimosas mixed right at the table feel celebratory without needing a bartender's license.
02 -
  • Assemble the board no more than an hour before serving—pastries go soft if they sit too long exposed to air, and fruit can start looking tired under lights.
  • Cut all fruit the night before if you need to, but keep it in separate containers in the fridge and only arrange it on the board shortly before guests arrive.
03 -
  • Use odd numbers when arranging—three croissants look more intentional than four, and five raspberries look better than six. It's a small thing but it elevates the whole aesthetic.
  • Chill your champagne flutes in the freezer for ten minutes before pouring so the mimosas stay cold longer and feel extra luxe.
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