Mothers Day Brunch Board (Printable)

Festive board with flaky 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, 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 - ½ cup clotted cream or mascarpone
11 - ½ cup fruit preserves (strawberry or apricot)
12 - ¼ 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 Steps:

01 - Arrange all pastries on a large serving board or platter, grouping similar varieties together for visual appeal and easy selection.
02 - Neatly arrange assorted fruits around the pastries, filling gaps strategically to create a vibrant and colorful presentation.
03 - Place dollops of clotted cream and fruit preserves into small bowls with serving spoons. Pour honey into a separate small bowl and arrange all bowls on the board for easy access.
04 - Distribute fresh mint sprigs across the board to enhance visual appeal and add aromatic freshness.
05 - Pour sparkling wine into champagne flutes, filling each halfway. Top with fresh-squeezed orange juice and gently stir to combine. Garnish each glass with an orange slice or fresh berry.
06 - Present the brunch board and mimosas immediately to guests and enjoy a festive celebration together.

# Expert Tips:

01 -
  • It looks absolutely stunning with almost no actual cooking—just strategic arranging.
  • Everyone finds something they love, whether they're into pastries, fruit, or those first mimosas of the morning.
  • You can prep it in twenty-five minutes and spend the rest of the time actually enjoying your guests instead of being stuck in the kitchen.
02 -
  • If you warm your pain au chocolat for just two to three minutes in a low oven, people will taste melted chocolate instead of hardened chocolate—it's the difference between fine and unforgettable.
  • Fresh orange juice oxidizes and loses brightness after about an hour, so mix your mimosas closer to serving time rather than prepping them hours ahead.
  • Pastries from a real bakery genuinely taste better than grocery store versions, but honestly, good store-bought pastries look just as beautiful on the board and still taste lovely.
03 -
  • Buy your pastries from a real bakery the morning of, or ask if they can be reserved the day before; this single choice elevates everything.
  • Chill your champagne flutes in the freezer for ten minutes before serving—the condensation looks beautiful and keeps the mimosa perfectly cold.
Go Back