The Best Recipes for Your Easter Brunch
If you’re hosting an Easter brunch this year and have yet to plan the menu, look no further.
We’re sharing great sweet and savoury brunch recipes with all of the late-morning ingredients we know and love — butter, maple syrup and fruit — along with a few unexpected twists. From super-simple dishes like Samin Nosrat’s gorgeously fluffy pancakes, to Géraldine Leverd’s elegant tomato tarte tatin, there’s something to suit everyone’s brunch cravings.
Quick Gravlax
Thinly sliced sushi-grade salmon is a fresh bite on your brunch table. This one is paired with salty capers and delicate sprigs of dill. You can eat it on its own or with toasted baguette slices.
Recipes reprinted with permission from French at Heart by Marjorie Taylor and Kendall Smith Franchini. Abrams Books. ©2025. Photography by Anson Smart
Chocolate Babka
A rich chocolate filling melts into brioche to make this decadent loaf. Serve the babka warm, and, for those with a major sweet tooth, with a chocolate hazelnut spread.
Recipe from Chocolate All Day: From Simple to Decadent, 100+ Recipes for Everyone’s Favorite Ingredient by Steven Hodge. Copyright 2023 Steven Hodge. Photography by Jamie Hodge and Jimmy Jeong. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved
Douce Diner’s Brioche French Toast
Dawn Doucette delivers a mouth-watering French toast recipe with a secret ingredient (until now) — orange juice! Lemon curd and mascarpone cream make perfect toppings.
Recipe: Douce Diner’s Brioche French Toast
Quinoa Carrot Oatmeal with Maple Syrup Caramelized Pears
Enjoy a warm bowl of oatmeal over the long weekend. This recipe is packed with flavour from the caramelized pears, toasted nuts and shredded coconut.
Recipe: Quinoa Carrot Oatmeal with Maple Syrup Caramelized Pears
Excerpted from Two Chefs in the Garden by Lynn Crawford and Lora Kirk. ©2024 Lynn Crawford and Lora Kirk. Photographs by Ash Nayler. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved
Tomato Tarte Tatin
Juicy tomatoes burst with sweet flavour when you tuck into Géraldine Leverd’s elegant tarte. The recipe calls for store-bought puff pastry, but feel free to make your own if you’re feeling inspired.
Classic Artisan Bagels
You don’t have be intimidated by homemade bread anymore! Baker Matthew James Duffy breaks down every step of the bagel-making process, from shaping, to boiling and baking.
Recipe: Classic Artisan Bagels
Excerpted from Bread Etc. Recipes + Techniques for Baking with Sourdough, Yeasted Dough, Pizza Dough + More by Matthew James Duffy. Copyright ©2025 Matthew James Duffy. Photographs by Alex Nirta. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved
Croque Monsieur
This croque monsieur is taken to the next level with a homemade béchamel sauce. Thick slices of bread are coated with the velvety sauce, topped with ham and cheese and baked until bubbling.
Recipe from A Montreal Cook by Lesley Chesterman. Photography by Maude Chauvin. ©2026 by Lesley Chesterman. Excerpted with permission from Simon & Schuster Canada. All rights reserved
Ricotta Custard Pancakes
Whipped egg whites are the key to these fluffy pancakes. Top the finished product with butter, syrup, powdered sugar and fresh fruit for a meal fit for entertaining.
Recipe: Ricotta Custard Pancakes
Excerpted from Good Things by Samin Nosrat. ©2025 Samin Nosrat Photographs by Aya Brackett. Published by Random House, a division of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved
Stephanie Ogilvie’s Devilled Eggs with Crispy Chicken Skin
Devilled eggs are reimagined with crispy chicken skin, togarashi, tobiko and nori. For an impressive presentation hack that will wow your guests, pipe the egg yolk mixture with a star tip.
Recipe: Devilled Eggs with Crispy Chicken Skin
Popovers
With only five ingredients, these popovers are a must try. Just be sure to keep the oven door closed the whole time they bake — the popovers do best in a super-hot oven.
From Does This Taste Funny?: Recipes Our Family Loves by Stephen Colbert and Evie McGee Colbert. (c) 2024 by the authors and reprinted with permission of Celadon Books, a division of Macmillan Publishing Group, LLC