7 Fun Brunch Recipes For The Weekend

Avocado on toast is all well and good but if you really want to impress the girls, it might be time to mix things up. From a cheesy croissant bake to TikTok’s viral cornflake French toast, here are seven fun recipes to make at the weekend.
By Sherri Andrew /

CHEESY CROISSANT BAKE

Serves
4
Total Time
35 Minutes
Ingredients
4 croissants, halved
2 slices of thick-cut ham, halved
1 tsp of Dijon mustard
50g of watercress, stalks removed
4 slices of cheese of choice
2 eggs
150ml of milk
150ml of cream
Method
Step 1
Pre-heat the oven to 180˚C/Gas Mark 4.
Step 2
Spread a little mustard on each croissant slice and layer it with the ham, cheese and watercress. Sandwich the halves together and place them in an ovenproof dish.
Step 3
In a bowl, whisk together the eggs, milk and cream. Season lightly with salt and pepper. Pour the mixture over the croissants and allow them to soak for around 15 minutes.
Step 4
Bake in the oven for around 25-30 minutes, until the mixture is set, and the croissants are golden brown. Serve warm.

NUTELLA ROLLS

Serves
12-14
Ingredients
For the dough:
1 pack of fast action yeast
500g of plain flour
1 tsp of caster sugar
1 tsp of salt
120ml of warm milk
2 large eggs, beaten
175ml of water
2 tbsp of softened unsalted butter
1 tbsp of oil
For the filling:
3 tbsp of Nutella
For the vanilla glaze:
120g of icing sugar
1 tbsp of unsalted butter, melted
1 tsp of vanilla extract
2 tbsp of milk
Method
Step 1
To make the dough, combine the flour, salt, and sugar in a bowl. Make a small well in the middle and add the yeast and water.
Step 2
If you have a mixer, use the kneading attachment to knead the dough for a couple of minutes, otherwise knead by hand for 10-12 minutes, slowly adding in the eggs and butter.
Step 3
Transfer the dough to a well-oiled bowl and cover. Place it in a warm area, like a turned-off oven, so it can rise for 45-60 minutes.
Step 4
Once it’s doubled in size, roll out the dough on a floured work surface to 4cm thick and spread Nutella from one end of the dough to the other, leaving 5cm around the edges so it’s easier to roll.
Step 5
Slowly roll the dough until you reach the end. Slice it in half, then cut the cylinder into 12- 14 equal slices.
Step 6
Evenly spread the rolls in a 20cm x 30cm baking dish. Cover it with cling film or a large cotton kitchen towel and set aside in a warm place to let rise for at least 30 minutes to one hour. They need to double in size.
Step 7
Pre-heat the oven to 180˚C/Gas Mark 4 and bake them for 25-30 minutes.
Step 8
To make the glaze, combine the icing sugar, butter, vanilla and milk in a large mixing bowl until smooth. Pour over the warm rolls and enjoy.

BREAKFAST HASH WITH EGGS

Serves
2
Total Time
15 Minutes
Ingredients
350g of Maris Piper potatoes, diced
2 tbsp of oil
1 onion, diced
4 rashers of back bacon, chopped
2 tomatoes, roughly chopped
2 medium eggs
2 tbsp of roughly chopped flat leaf parsley
Method
Step 1
Boil the potatoes for 5 minutes, then drain.
Step 2
Heat the oil in a large frying pan and fry the potatoes, onion and bacon for 5-6 minutes until browned. Add in the tomatoes and cook for a further 2-3 minutes until softened, season and stir in half the parsley.
Step 3
Meanwhile, poach the eggs in simmering water for 3-4 minutes, then drain.
Step 4
Serve the breakfast hash topped with the poached eggs and sprinkle over the remaining parsley.

CORNFLAKE FRENCH TOAST

Serves
6
Total Time
30 Minutes
Ingredients
500ml of milk
250g of flour
500g of cornflakes, crushed
2 eggs
30g of caster sugar
½ tsp of ground cinnamon
½ tsp of vanilla extract
2 tsp of baking powder
Pinch of salt
4 tbsp of oil for frying
Method
Step 1
Pre-heat the oven to 180˚C/Gas Mark 4.
Step 2
In a large shallow bowl, whisk together the milk, eggs, sugar, cinnamon, salt, and vanilla until well blended. Slowly whisk in the flour and baking powder until smooth.
Step 3
Add the cornflakes to a second bowl and place next to the batter. Heat the oil in a frying pan.
Step 4
Working with a couple slices at a time, dip the bread in the batter, then roll generously in the cornflake crumbs. Fry for one minute on each side until golden brown.
Step 5
Drain on paper towels and transfer to a baking sheet in the oven to keep warm. Repeat with the remaining bread slices. Serve warm with your favourite toppings like maple syrup, icing sugar, whipped cream, fresh fruit or nuts.

OVERNIGHT TIRAMISU OATS

Serves
2
Total Time
10 Minutes
Ingredients
100g of oats
100ml of espresso or black coffee
30g of protein powder
2 tsp of vanilla extract
2 tsp of maple syrup
20g of yogurt
1 tbsp of cocoa powder
Method
Step 1
Blitz the oats, protein powder, espresso, vanilla, maple syrup and yogurt in a blender. Pour into a container and refrigerate overnight.
Step 2
Once ready to serve, squeeze over more maple syrup and dust over the cocoa powder.
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ACAI BOWL

Serves
2
Total Time
10 Minutes
Ingredients
1 banana, sliced and frozen
Handful of frozen blueberries
Handful of frozen strawberries
200ml of milk of choice
120g of plain yogurt
200g of frozen acai puree
Method
Step 1
Blitz all the ingredients in a blender until you have a thick puree.
Step 2
Divide into two bowls and sprinkle with your favourite toppings like nuts, seeds, fresh fruit or granola.

CINNAMON CRUMPET FRENCH TOAST

Serves
2
Total Time
15 Minutes
Ingredients
2 crumpets
2 eggs
2 tbsp of icing sugar
1 tbsp of maple syrup
150g of mascarpone
150g of frozen mixed berries
1 tsp of vanilla essence
A few sprigs of fresh mint
A knob of butter
A knob of butter
Method
Step 1
Whisk together the eggs with the cinnamon and 1 tbsp of icing sugar.
Step 2
Soak your crumpets in the eggy mixture for a few minutes on each side.
Step 3
Melt the butter and fry the crumpets on both sides until nicely golden.
Step 4
While the crumpets are cooking, get the berries into a pan with the maple syrup and 1 tbsp of water. Heat through until warm and jammy.
Step 5
Beat the mascarpone with the vanilla essence and 1 tbsp of icing sugar.
Step 6
Top the crumpets with the mascarpone and berries. Garnish with a few mint leaves to serve.
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